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The Best Restaurant in Hong Kong!! $200 FLOWER CRAB You Don’t Want to Miss!

Mark Wiens・2 minutes read

The Chairman in Hong Kong is fully booked for 3 months, offering signature dishes like flower crab and pork tasu with a focus on fresh ingredients. Wing Kee restaurant in Causeway Bay offers traditional Cantonese food in a lively environment with dishes like sweet and sour pork and stir-fried water morning glory.

Insights

  • The Chairman, a highly sought-after restaurant in Hong Kong, offers a unique dining experience with signature dishes like flower crab and tender pork chasu, showcasing a blend of traditional and innovative Cantonese cuisine with an emphasis on fresh, local ingredients.
  • A contrasting food experience at Wing Kee, a legendary food court-style restaurant in Causeway Bay, Hong Kong, provides a quintessentially Hong Kong dining experience with traditional Cantonese dishes like sweet and sour pork, eggplant casserole, and stir-fried water morning glory in a lively and bustling atmosphere, adding to the charm of the meal.

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Recent questions

  • What is the signature dish at The Chairman?

    Flower crab

  • What is the dining experience like at Wing Kee?

    Fast-paced and energetic

  • What is the highlight of the meal at The Chairman?

    Chasu pork

  • What is the texture of the noodles at the first restaurant visited?

    Thin, bouncy, and springy

  • What is the preparation process behind the dishes at The Chairman?

    Emphasis on fresh, local ingredients

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Summary

00:00

"The Chairman: Legendary Cantonese Cuisine Experience"

  • The restaurant visited in Hong Kong is fully booked for the next 3 months, known as The Chairman, the highest-rated Cantonese restaurant in the city.
  • The signature dish at The Chairman is the flower crab, known for its exceptional taste.
  • The meal includes trying about 10 of the restaurant's best signature dishes, including the most tender pork tasu.
  • A contrasting food experience is planned for later at a chaotic food court known for Cantonese classics and Big W.
  • The first restaurant visited is a legendary spot dating back to 1956, famous for its shrimp wonton noodles made with fresh, quality ingredients.
  • The noodles are described as thin, bouncy, and springy, with a perfect chewy texture, served with a flavorful broth and tender beef.
  • The second restaurant visited is The Chairman, known for serving traditional yet innovative Cantonese cuisine with an emphasis on fresh ingredients.
  • The head chef, Chef Andy, showcases the preparation process behind dishes like fresh beef with seasonal vegetables, highlighting the importance of fresh, local ingredients.
  • The meal at The Chairman includes dishes like ginger and vinegar pig trotter skin, cold soy-marinated baby squid, and stinky tofu, showcasing complex flavors and textures.
  • The highlight of the meal at The Chairman is the chasu, described as the most tender and flavorful pork chasu ever tasted, with a balanced sweetness from local rose syrup.

20:10

"Exquisite Chinese cuisine with unique flavors"

  • The rice soup is brothy and sticky, infused with guoy duck flavor.
  • Thin slices of guu duck are sweet, crisp, and fresh, with a texture similar to conk or sea snail.
  • Eel marinated in stinky tofu juice tastes like cheese, with a bouncy and gelatinous texture.
  • The flower crab dish involves steaming the crab with green onions, ginger, and chicken fat for 5 minutes.
  • The crab is sourced fresh daily from the seafood market and cooked to perfection, with egg yolk added for richness.
  • The signature dish, steamed flower crab with rice noodles, features a sauce made with chicken fat and Shing wine.
  • The crab is described as fresh, sweet, and flaky, with a complex flavor from the wine-infused sauce.
  • The goose drumstick is tender, juicy, and smoky, with rendered fat adding richness.
  • Double-boiled vegetables with fried pork skin and dried shrimp offer a creamy, flavorful experience.
  • Clay Pot rice with pork belly and fermented vegetables is crispy, fragrant, and cooked to perfection, creating a rich and gooey texture.

40:50

"Legendary Wing Kee: Quintessential Hong Kong Dining"

  • The final bite of the meal includes a pastry with mung bean paste inside and red beans on the outside.
  • The meal was an incredible dining experience, with Chef Andy and his team refusing payment for the exceptional service and food.
  • The narrator visits a legendary food court-style restaurant called Wing Kee in Causeway Bay, Hong Kong.
  • The restaurant is known for its traditional Cantonese food and a fast-paced, energetic kitchen environment.
  • The narrator enjoys dishes like sweet and sour pork, eggplant casserole with pork, fried chicken, and stir-fried water morning glory with fermented bean curd.
  • The experience at Wing Kee is described as quintessentially Hong Kong, with a loud, hectic, and bustling atmosphere that adds to the charm of the dining experience.
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