The restaurant celebrates a return to authentic Cantonese fare. Using only fresh, top-quality ingredients—from locally reared free-range chicken to wild-caught seafood—and sticking with their no-MSG policy, the Chairman focuses on the intrinsic flavors of each ingredient. Appetizers are creative—shredded pig's ear and tripe salad is given an extra crunchy edge with the addition of freshly sliced guava; yellow croaker fish are deep-fried and served with aged balsamic
vinegar. And it gets even better with the mains. A particular favorite is the signature soy-sauce chicken, perfumed with 18 different fragrant Chinese herbs. Also recommended is the steamed fresh crab, which is steeped in aged ShaoXing wine.