Time Out Hong Kong

"The pigeon with longjing tea and chrysanthemum is a classic dish that never goes out of fashion in Hong Kong. Here, the dark meat is impregnated with the rich flavour of the green tea combined with the sweetness of chrysanthemum."

Suzanne Guan

"A bit sweet but I loved how the tenderness of the ribs expanded from the caramelized edges to the center near the bone. The vinegary taste made it very appetite-awakening and this went so well with a bowl of plain rice!"

Peter Peech

"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."

Lori Bautista Baltazar

"Pillow-soft poultry, its very essence permeated by the most delicate of soy sauces."

Suzanne Guan

"The meat was flawlessly juicy and tender and the perfect marination in soy sauce made the flavours immerse into every layer of meat. I have been craving for such a beautiful chicken ever after this."

Peter Peech

"These tiny shrimps were pretty succulent. The peas were really, really wonderful."

Discover Hong Kong

"If there’s one thing you must try it’s the pigeon with ‘loongjing’ tea and chrysanthemum, a classic dish that hasn’t left the menu since day one."

Lucy Lam

"Lightly smoked and infused with a gentle tea flavour, the roast pigeon was succulent on the inside with perfectly crispy skin that didn't feel oily. A friend once said, the head is the best part of the pigeon. I never believed her until I took a bite on this one."

The Haute Cuisine Life

"I’d been trying (unsuccessfully) throughout our trip to Hong Kong to find some delicious squab, but had come up short. Fortunately The Chairman came to the rescue! This was definitely the most refined version of the dish I have ever had – delicately smoked with tea and kept medium rare, with perfectly soft and tender meat."

Krista Garcia

"This is a half-order (they were bigger than they appear here) of the spareribs coated in caramelized black vinegar and preserved plums and garnished sweet potato chips. It's a fancy sweet and sour sauce, and therefore, pretty lovable."