Chairman and Yip has been operating for more than 20 years – that in itself is an impressive statistic, upheld by the consistent, quality, innovative and authentic Cantonese cuisine, with influences drawn from the wider region.
The restaurant is welcoming and smartly fitted, with dark woods, red fittings, and exposed brick.
Some dishes have been on the menu for years – and for good reason. Start with the roast duck and mushroom pancake. The duck, perfectly cooked and seasoned, is served with a slightly tangier version of a classic hoisin sauce, with some pleasant residual heat. Equally impressive are the steamed dumplings with prawn, lardo and pumpkin. The pastry is tender, the prawn plentiful, and they are doused in a rich prawn bisque. The deceptively simple sweet and spicy eggplant, with sesame and fried shallots, is a textural delight. The eggplant delivers a perfect contrast of creamy interior and light crunch on the edge. The rich sweet and sour sauce serves as the perfect balance.
PSST! The tasting menus are very good value, and the lunch set menu is a total bargain.