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."

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."