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

Emphasis on fresh, local ingredients

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

Name: The Best Restaurant in Hong Kong!! $200 FLOWER CRAB You Don’t Want to Miss!
Uploaded: 2024-05-27T17:29:51.491Z
Description: 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.

Mark Wiens・3 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.

Get key ideas from YouTube videos. It’s free

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.