The Chairman    大班樓  

There is a reason a restaurant cannot keep its standard. Perhaps, this is a restaurant once you can eat like a boss, but now they serve like a boss. More importantly, in a winter where a air-con that cannot be tone down, the food get cold before we can eat, a perfect place for a business lunch!

Food rating: 6/10*
Service: 3/10
Ambiance: 6/10
Price: HK$160ax

* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars

老火湯 (6/10)
The soup was full of flavour complex, yet intense. Totally, needed to keep yourself warm to eat in a freezer. 龍井菊花乳鴿 (6/10)
The pigeon was fresh and nicely roasted with the Longjing and daisy. The flavour has infused within, not too strong, which reminds me 大董’s peking duck (to roast it with apple wood or others to allow the flavour to develop within the pigeon). 十八味豉油雞 (6/10)
The chicken was full marinated with the soy sauce, steamed nicely to keep it moist and it was reasonable cooked, very tender. However, it was not as good as it was, it used to be one of my favourites.沙茶牛柳邊配陳川粉 (6/10)
The beef was slightly over cooked and chewy, dry on the rim. The noodles were delicate, soft and smooth. The beef and the noodles was stir-fried together with marinated, great flavour with a little bit of heat. The restaurant is not as busy as it was, with the new air-con function, I believe this would be one of the lunch hot spot for me in the summer. If the waiters can be a wee be less pretentious would be greatly appreciated.

Give me a thumbs up if you like it!

Visited The Chairman for the first time last evening with some friends. I must say it was an utter disappointment, and here is why…

First, we had a party of 6 and 2 of us arrived early. We were seated upstairs and took a first glance at the menu. The ceiling was a bit low and we felt a bit cramped, the 2 air conditioners above us was at full blast as if we were seated in a freezer, but there’s more to why this visit has been an utter disappointment…..

Disappointment #1
The menu is quite lean and has very limited selection under each category; whilst we went thru the menu, we also tried to counter-check some of the reviews on Openrice and wanted to see what was recommended by other customers as we were quite excited about some of the dishes we saw on the website that lured us to our visit this evening. We noted that the first 5-6 reviews on Openrice all had happy faces and had posted a few mouth-watering photos of dishes they complimented on; however, none of those items were on the menu. So we approached the waiter and asked him - his first response was “oh those dishes need to be reserved and pre-ordered in advance”. I was mildly shocked by this response, as any restaurants/private kitchens should have menus that list out dishes available yet subject to pre-ordering. The waiter went on to inform us that these dishes are simply “off menu”! As I got more shocked by this response, I continued to ask.. “if that is so, then how do we know what to pre-order?” After a brief pause, he hesitantly said, “Err, well… that’s because those dishes were specially prepared by the owner for Openrice people”…

Quick thoughts: Surely all of us know that the best way to get a good score on an exam is to study for it…That’s why our teachers used to give us pop quizzes!! In this case, it does seem that genuine patrons are limited to ordering from the lean standard menu, whilst “others” have specially prepared dishes catered to impress!

Disappointment #2
One of our friend does not eat beef so we tried to cater for that and go for some pork dishes. As mentioned earlier, the menu is lean as is, but unfortunately 2 of the pork dishes we wanted to order from the menu was “not available” (note we had booking at 730p, surely they cannot be sold out of pork at that hour?) Well, what can you do?

Disappointment #3
麻辣牛腩煲 its supposed to be 麻辣 taste but when the pot was brought to our table, we were first astounded by the offending smell of rich goat cheese (strangely enough, obviously cheese was not an ingredient in this dish although it smelled that way!). The dish itself didn’t look great neither- few pieces beef brisket with turnip and chives drenched in chili oil. I had a stab at this despite the unappetizing look and offending odd smell. The brisket itself was quite juicy and tender, however, after the first bite, I noted that my bowl managed to collect a spoonful of florescent orange-red chili oil that dripped from the beef where a few grain of rice has been soaked up in; and at that point, I simply gave up!

To be fair, when we complained about the foul smell of the beef brisket pot to the waiter, they checked and told us that it seemed normal, but they gladly offered to cancel the order for us, as any half decent restaurant should do. We appreciated the gesture.

Disappointment #4
Generally we found the portion of the dishes extremely small. They are dim sum sized dishes with dinner dishes price. I actually don’t mind paying up for good ambience, though in this case it does make me wonder whether its just steep margins or inflation catching up that badly?

Dishes we saw on Openrice that turned out to be "off menu" (perhaps only available to the VIPs who specialize in writing food reviews?)

1) 古法金錢雞配炸饅頭
2) 蝦子琵琶蝦
3) 薑葱牛頸瘠、牛腩丸
4) 櫻花蝦豬油渣蒸蛋
5) 百花雞件配魚露
6) 蟹肉沙葛春卷

There were probably two or three dishes which we thought tasted good I.e. 麻辣椒鹽鮮魷魚頭、龍井菊花燻乳鴿、冬菇羊肚菌炆腐皮。all the other dishes were so so at best.

Conclusion:
If you are a pro or semi pro food critic I would urge you to pay a visit as you should expect special off the menu goodies, but if you are an average Joe who just want to have a fine Chinese dinner, there are better choices around central.

P.S. I am actually a busy person but I felt compelled to share this with fellow users of Openrice just so you know when to take a pinch of salt when reading the reviews!

I live in Singapore. A number of food critics there have covered this restaurant with excellent comments. I was in Hong Kong last week and I decided to try out this famous food spot. Not easy to book a table though, I was put in waiting list. Good that the restaurant eventually managed to squeeze me in.

I have to say, I am amazed. I come to Hong Kong once every two months in past 5 years, and I have tried many Chinese restaurants, this is definitely the best Cantonese meal I ever have for a long time.

What I like most about the dinner is the natural taste of the ingredients. Simple cooking, not overly elaborate, but solid.

For entrée, we have the fried yellow croakers. Very crispy, not oily, and those little fishes, they are sweet ! I do not know how they marinate the fishes, but whatever they have done, they execute perfectly. Then we have the cold 4 veg salad. The lily buds and the yellow color stringy beans ( ?? ) are interesting. Chinese restaurant often cannot serve good salad, but this one certainly surprises me and my vegetarian friend.

I am not a big fan for Chinese soup, I skip soup. Then, we have the famous Steamed Crab with Aged Wine. This is the MUST HAVE signature dish which I read about in Singapore. Real good, the crab is fresh, sweet, and the wine is strong, but not overwhelming. Together with the Chan Chun Fan, best combination. While I am licking my fingers, the chicken in soy comes. The chicken meat is tender, the marinade is complex. A very traditional dish. My mom used to make this. The waiter says that chicken comes from Hong Kong local farms, not from China. No wonder. My vegetarian friend orders the morel mushrooms with bean curd, that satisfies her a lot. We find a pork intestine dish in the menu, cooks with wine, sesame oil and soy sauce. We cannot help to order one. We have not had pork intestine dish for such a long time that we almost forget the taste of it. This dish has no compromise, the sauce is strong, the intestine is cooked well.

We like it, we have great time that night. We finish off with almond soup dessert, nice and thick. Services are appropriate. I tell the waiters that they will see me often in future. I will book early.

Very disappointing ! Have not been to The Chairman for 2 years and it has steeply declined in food quaity and service.

With high expectations to infroduce the restaurant to my best friend from London and am just embarassed by its quality and service.

(1) All the dishes are not hot - just luke warm !

(2) The signature beancurd mushroom dish has too much cornstarch in it.

(3) The beef fry "chan Chuan fan" is worst ! Worst than beef fry hoi fan.

(4) the double boiled soup is like sweet red bean soup - I can do better at home.

(5) The so called signature fry spareribs is oily and not crispy. Again v cornstarchy.

I am sure their chef has left - n the ones remaining are not of good quality.

As to the service, I still remember I was v impressed by thier 5 star hotel service when they first opeend. But now the service is bad - they turn the air conditioning to the highest fan to signal us to leave when its not really late. I thought we are at a Hong Kong style teahouse..

Even any Maxim restaurant is better than The Chariman ! Sigh - how a very impressive high quality restaruant can decline soooo much.

My wife and I visited this famous restaurant yesterday with three good friends. I had high expectation and reserved a table several weeks in advance.

The shop was clean and tidy with minimal deco, quite packed with tables though. The staffs were nice and knowledgeable. The shop charged for corkage but gave discount if paying in cash.

We ordered the follows:
酥炸獅頭魚 - average
龍井菊花燻乳鴿 – quite small and dry
雞油花雕蒸蟹加陳村粉 – the crab was good and the 花雕source was quite delicious and strong … we ordered extra rice to finish it
大班十八味雞 – the meat was tender and the skin was smooth
三蝦炒飯 – a bit too dry and could have used more shrimp paste
話梅肉桂糖醋骨 – nothing special
魚湯浸菜苗 - average
杏仁茶 and ice creams – free of charge

To conclude, it was a happy gathering and the food was quite good (but really not as great as some of the previous reviews said). The price was not cheap in Chinese restaurants’ standard but quite okay la (~HK$450/head).

Date and Time of Dining: 14th Dec 2010; evening
Top-quality ingredients only? No MSG?
Let’s give it a shot.
話梅肉桂糖醋排骨
This was obviously skillfully done. The outer coating was crispy despite the plum sauce.
However, the ribs themselves were not of great quality. The meat was tender, but there wasn’t much of it… Large portions were pure lard. Consequently, I do not think this was worth the high price. Even if the sauce was made from good quality ingredients, the differences are not so great that one can immediately single them out.
野生羊肚菌炆腐皮
Indeed, the bean curd was of good quality. I don’t think I’ve tried it elsewhere – it was like fresh bean curd, but with a deep fried appearance... I was most impressed with the morels. But then again, I’ve always loved morels.
On the other hand, the overall flavouring of this dish was quite bland. I guess it’s the result of (allegedly) using no MSG, but it could nevertheless improve with more flavour.
十八味雞
Interesting blend of flavours. Incredibly small serving though, and the skin was not the thin/melt-in-your-mouth kind, but kind of thick.
酥炸獅頭魚
Crispy. But this is all I can really say. There was nothing else special about it. The vinegar on the side was meant to be of superb quality, but again, it wasn’t so superb that you would immediately think to scream SUPERB!
兩味大蝦
The prawns were a surprise. Huge surprise. Why? Because they neither tasted nor had the texture of prawn. In fact, they had the exact texture of lobster meat. So consequently, it was like eating tasteless lobster. Incredibly strange, and not that pleasant to say the least. The shrimp roe sprinkled on top failed to improve them.
The deep-fried prawn heads were comparably nicer. Unfortunately, they were not nearly as crispy as I imagined, and the shell was way too tough to eat.

This place attempts some good Chinese dishes, but only one can be one’s own judge of whether the food is really that tasty and memorable, and worth the price. Personally, I have concluded that the cooking here is really not that impressive. The next question for me, then, is whether it’s enough to use top-quality ingredients…? I don’t think so. For the price, therefore, I wasn’t entirely satisfied, and even skipped dessert (shocking!).

Décor: Minimalist white… not very Chinese despite it being a Chinese restaurant. In fact, we can change the menu and this place could become an Italian restaurant in 30 minutes.

Ambiance: good for business lunch… plenty of natural light

Sitting: reasonably spacious… not too close to thy neighbor

Service: Courteous and quick.

Wine list: did not look at it over lunch…. They do have a wine cabinet.

Food: Chinese food served western style with white table cloth and proper cloth napkins (not paper napkins)… western style service…appetizer, soup, main course followed by dessert. .. coffee will cost you extra. Food quality is OK in general… nothing special. The portions are reasonable.

Cost: $550 for three inclusive of service charge for lunch.

Value for Money? … 6/10 … given the “cheap” ingredients used

General: Would I go back?... may be… if I run out of eating place in Hong Kong

Wanted to try this restaurant for a long while. It was quite difficult to book the table in short notice. Finally, we got the booking 2 weeks in advance. Probably, the expectation is high, the reflex was also high if not meet the expectation.

Has ordered the following dishes, 子薑皮蛋, 酥炸獅頭魚, 十豆虫草鬚湯, 話梅肉桂糖醋排骨, 牛湯燉牛坑腩, 十八味雞, 豉油王牛柳邊炒陳村粉, most of the them tasted good except the chicken which had some "medicine type bitter" taste.

The dishes came fast which only took 5-10 mins from order to delivery... seem some of the signature dishes were ready made. It was a bit rush to have all dishes around to push you eat, eat, eat before getting cool.

The tea fee was charged $25/pax. If it offered good quality of tea, think it worth. But, it was not.

Would we go again, think probably not.

back in HK for 1 month vacation. wanted to try out this restaurant for long. extremely difficult to make a reservation!

excellent food good atmosphere but so so environment. too packed inside the restaurant price is a bit over but overall is up to satisfaction! would go back again if longing for delicate chinese food/

easy to locate! just near Kau Kee and Sup 1. service is good, can tell servers are all experienced

love the 花雕蟹陳川粉！！fantastic!!!!!!! have never tried such delicious dish for soo long!
the ribs is my another favorite dish!

Here are some food pics i have taken.

Took us 3 weeks to book a large table, probably because the place is small (2 floors but about 2 large tables and 3 smaller tables each).
Given that I have FOMO disease (Fear of Missing Out), we reviewed openrice and basically ordered everything except the crab which seemed pricey. Service was attentive, the waiters were quite friendly. If they are serving another large table first expect to wait for a bit to start.

MUST EATS-
Crispy Small Yellow Croaker served with Balsamic Dressing酥炸獅頭魚配十五年意大利黑醋 (so crispy and not oily)
Soup老火靚湯 (individually steamed)
Fried lard steamed in egg (everybody looked disgusted at the lard but it was finished really quickly) 豬油渣蒸日本蛋
Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar (so yum but going to need toothpicks) 話梅肉桂糖醋排骨
Potato sprouts in fish soup (I could finish this dish myself) 魚湯浸番薯苗
The Chairman’s Soy Sauce Chicken (flavour tastes like Malaysian " meat bone tea"-pork rib soup) 大班樓十八味雞

Fried Noodles (MUST EAT, I love hor fun (flat rice noodle) and this is like a thinner version - so delicious) 豉油王牛柳邊炒陳村粉

GOOD TOO-
Pan-fried Fresh Prawn Cake with Kaffir Lime Leaves檸檬葉蝦餅
Japanese Oyster (only I liked this, it's dried oyster) 砵酒煎日本金蚝皇

OK/NOTHING SPECIAL-
beef brisket牛肉湯清燉牛坑腩
3 shrimp fried rice三蝦炒飯
Veggies with Fish時菜油泡鮮班球
Almond soup dessert 生磨杏仁茶
Osmanthus & Wolfberry Ice-cream / Pickled Ginger Ice-cream桂花杞子雪糕/子薑雪糕 (Expecting a sorbet style but came out as milky ice cream which I didn’t like)

I've heard of this place for a while and know that it takes a long period for reservation. Unfortunately, given all the hype about this place, I went with high expectation and in the end, it was OK. Nothing surprising nor extraordinary.

Environment
Crowded and very noisy. I would say at most 10 people per table is maxing out.

Food
Traditional Canton with a twist of fusion on 1 or 2 dishes. Nothing that is particularly outstanding nor was it creative.
The only thing that may be different from all others, is the dried red berry & 'kwai fa' ice cream.

Service
It was good in the sense that there was 1-2 waiters attending on us. Each dish was served onto your plate by the waiter.

I did and was disappointed. Because of the good reviews here, I had expected nothing short of perfection and of course it didn't turn out as expected! To be fair to the restaurant, it was still a decent meal all round, but it just wasn't as good as what some of the people said here. The signature dish - soya (18 flavours) chicken was the biggest disappointment as I could have done this better myself in my humble kitchen. The service was acceptable but one of the waiters was not friendly - i suspect the same person that one of the posts here referred to. The biggest complaint was the noise. We were on the first floor, and the ceiling was low, and it was just incredibly noisy and it spoiled the atmosphere completely. I like the desserts though.

I have waited a week to come, thus u know ... I have expectations.

We had a 4-course set. 2 appetizers, soup and 2 mains, also ordered desserts. A bowl of rice and con-gee.

First with the soup, we only had the same soup as the daily special was out already. Some Chinese fungi, medicine like thing. I was pretty fine with that as it identifies with my father's homemade soup. It liked home soup I could say. But I could pretty sure it was not easily accepted.

We had the signature fried fish with vinegar. Yummy. The first dish came nice. I could finish the whole thing without leaving a bone. It was true, well-fried and golden in colour. It was delicious with (balsamic, we thought) vinegar.

Another appetizer was the pig's chin with fried tofu. The chin was like hard jelly. I thought the tofu was much nice with the sauce. When the chin was together with tofu, the texture was nice, better than eating separately.

The mains: we had sweet sour ribs and pan fried minced pork patty.

Sweet and sour ribs was a good choice when it came with rice. The favour was strong and the sauce was superb! The ribs were not small and quite meaty. Not bad to have.

Pan fried minced pork patty was ok, not as good as the ribs. Still nice to dip with lime juice. The patty was meaty and the pan fried texture was nice. Sure it was matchy with carbohydrates. Too heavy to eat alone.

Dessert time!

I had almond soup. While it served in a coffee cup ... you can image how I drink it, haha. But it was more soup like. And the almond favour was good.
My dear had the 'flower' and wolf berry ice cream. Em ... ice-cream, the favour was not that strong.

Nice decor and good service. So ... we did enjoy the meal and ... were excited to watch Alice in Wonderland, haha.

There were a lot of buzz about this restaurant named The Chairman 大班樓 since it opened late last year. Its name is pretty interesting especially how they translated it as The Chairman in English. To give this place a try, my friend and I opted to head over for lunch first. We arrived around noon and got a table on the upper floor. It felt like I was on top of the world!!! Just joking but I liked the setting especially that it was very spacious! There were only 4 tables in this little balcony area and it was not noisy at all like many Chinese restaurant during lunch time (or any time for that matter) Thumbs up on that part!

Being the lazy person that I am, I suggested to order the Executive Lunch sets. There were plenty of choices for Appetizers and Main Courses to my surprise. We were struggling between 3 or 4 courses or to be more exact, dessert or no dessert. Well, it wasn't much of a struggle to be honest, please welcome the desserts.

(1) Crisp Small Yellow Croaker serves with Balsamic Dressing 酥炸獅頭魚
Don't be fooled by the look of this dish, it was very well prepared! Very crisp, thin batter (or was there any batter at all??) and the meat was very tender and juicy for some odd reasons. I didn't dip into the dressing because it was good the way it was!

(2) Pan-fried Fresh Prawn Cake with Kaffier Lime Leaves 檸檬葉蝦餅
Flavors and textures were good, especially with the combination of bouncy texture of the cake and some crunchy diced up things in there. Only thing I wish it could have been different would be for the cakes to be more golden or brownish. Just a min more on the pan would be nice!

(3) Slow-cooked Vegetarian Assorted Beans Soup with Cordyceps root 十豆冬蟲草鬚湯 and Lodoicea Soup 海底椰湯

The Cordyceps root soup was rather light in flavors. Initially I was afraid I would bleed from my nose because of the Cordyceps and how it is a strong Chinese herb which supposedly help build a better body or something. Many people now get more than enough nutrition from their daily intake of food that these kinds of Chinese herbs might be that useful anymore IMHO. Anyhow, the Lodiucea Soup was way better because of the stronger and richer flavors which I liked very much.

(4) Wok-fried fresh Garoupa Fillet with Chinese Vegetables 時菜班球
The fillets were huge and very fresh indeed! Very tender as well! Many Chinese restaurants would either use frozen fillets or smaller pieces of fresh ones. I was surprised that they would give such many big pieces, for lunch sets and at this price range. Well done indeed!

(5) Steamed Pork Fillets with Shrimp Paste 蝦醬唐芹蘿蔔絲蒸豬上肉
The dish was more complicated than the English name suggested. The use of the shredded radish at the bottom balanced the naturally rich flavors of the shrimp paste to make every bite a delightful experience especially with rice. Another wonderful thing was the pork fillets themselves which contained a very thin layer of fat, not too much but just perfect to give you that ... mushy texture in a enjoyable way. You got to try it to truly understand what I mean. Thumbs up!

(6) Homemade Ginger ice cream
Whoa, even for someone who loves ginger, the gingery flavor was strong in this ice cream. Well done!

(7) Almond Soup with Egg White 蛋白杏仁茶
Rich in almond flavors but not enough egg white for my personal liking. A bit thicker would be nice too but it was a delightful way to end the meal with for sure.

Likes:

* Crisp Small Yellow Croaker serves with Balsamic Dressing 酥炸獅頭魚 - wonderfully deep fried with very tender and juicy meat.
* Steamed Pork Fillets with Shrimp Paste 蝦醬唐芹蘿蔔絲蒸豬上肉 - two thumbs up! the use of the radish balanced the flavors very well and the pork used was of high quality.

Dislikes:

* Slow-cooked Vegetarian Assorted Beans Soup with Cordyceps root 十豆冬蟲草鬚湯 - not strong enough in terms of flavors, perhaps it was the roots instead of the body of the Cordyceps

Avg Spending: HKD 150 - 200 per person

Original Blog Post: http://jason-bonvivant.blogspot.com/2010/01/chairman.html

My foodie friends and I hit one of the hottest tables in town tonight. The Chairman (大班樓) opened late last year to rave reviews, so of course we were eager to try it out. We sat at a table upstairs, and the restaurant was clearly buzzing.

Deep-fried small yellow croakers with balsamic vinegar (酥炸獅頭魚配陳醋) - very nice and crispy, espcially the head. What a way to kick off the meal!

Longjing tea and chrysanthemum-smoked pigeon (龍井菊花燻乳鴿) - wow! This was pretty amazing. The smoke was really intense, and hits you right away. The meat was soft and tender. I happily grabbed it with my hands and tore it apart.

Spicy beef tongue marinated with preserved orange rind (陳皮麻辣牛舌) - nice, thin slices. Pretty spicy indeed, and I had to scrape off most of the chili seeds...

Marinated pork chin with honeycomb tofu (鹵水豬下巴蜂巢豆腐) - the fatty pork had a chewy texture which was pretty nice. The pork used here has been sourced by Tam Keung (譚強), who is well-known in foodie circles for having raised pigs locally.

Pan-fried pork patties with salted fish (馬友咸魚煎肉餅) - pretty decent. I do like my salted fish...

Daily soup (是日靚湯) - there were two choices and I picked the one with cordyceps (冬蟲夏草). Nice and herbal.

Flower crab steamed in chicken fat and Huadiao wine (雞油花雕蒸花蟹) - the flesh was fresh and sweet, but as usual the best thing was the sauce. Unlike the thick and viscous version at Manor, the sauce here was lighter. Fragrance was amazing, with an orange marmalade aftertaste. This was served with riceflour rolls (陳村粉) which soaked up all the yummy sauce.

Preserved plum and cinnamon-flavored sweet and sour pork spare ribs (話梅肉桂糖醋排骨) - O-M-G! This was definitely the best dish of the evening. I didn't taste any cinnamon but the plum flavors were ultra-yummy. All of us chewed the meat off the bones in no time, and we had a contest to see which one had the cleanest bone left on the plate. It was so good that we actually ordered a second plate, because we couldn't imagine having only one of these ribs. I could have done with at least four...

We had some stir-fried pea shoots (清炒豆苗), which were excellent as was to be expected.

Claypot prawns with garlic and scallions in sate sauce (蔥蒜沙茶大蝦煲) - this is the Chinese version of sate (沙茶醬), and the light spiciness went well with the prawns.

Shiitake and morel mushrooms with tofu skin (冬菇羊肚菌炆腐皮) - the intense flavors of the morels dominated, and lent support to the tofu chunks and tofu skin.

"The Chairman" (十八味豉油雞) - Wow! This is probably the best chicken I've had in a while. All these Cantonese places that talk about their special chickens... couldn't possibly match this. Our friend who was here for her fifth visit complained about the bland flavors of the chicken before we arrived, so I think the kitchen added a little extra something tonight. The meat was very soft and tender, and the dish was definitely worthy of its moniker.

Braised fatty pork with preserved mustard greens and dates (梅乾菜南棗炆豬肉) - this has always been one of my favorite dishes in Chinese cuisine, and they did it pretty well here. We ordered the congee with preserved orange rind, tofu skin and gingko nuts (陳皮腐竹銀杏粥) to go along, and I happily dropped the yummy preserved mustard greens into my bowl and mixed it up.

We had two types of ice cream for dessert: osmanthus and wolfberry (桂花杞子雪糕) as well as ginger (子薑雪糕). The ice cream was a little too milky and overpowered the subtle flavors of the osmanthus. The ginger was pretty strong so that worked well.

This was a great meal. I definitely understand why the whole town is abuzz with excitement about this place, as this has got to be one of the best new Cantonese restaurants around. I look forward to coming back real soon.

original blogpost with pictures and wine notes: http://chi-he-wan-le.blogspot.com/2010/01/hottest-cantonese-table-in-town.html