As well known as it is hard to book, The Chairman stands at the summit of Cantonese cuisine in Hong Kong. Neither its popularity nor its quality shows signs of abating. The focus here is on freshness – in the form of locally sourced, ethical produce. Dishes may not appear complicated, but the kitchen's attention to detail allows the natural flavours of each ingredient to shine through. Assuming you can book a table, keep an eye out for the smoked baby pigeon with longjing tea and chrysanthemum, stir-fried slipper lobsters, and the sumptuous braised spare ribs with preserved plums in caramelised black ginger vinegar.

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