In this exclusive interview with the esteemed chef and restaurateur, we delve into his routine for mental well-being, reflections on imitation in the dining world, and tips for snagging a table at one of Hong Kong’s most sought-after dining destinations
Amidst the lively bustle of Hong Kong’s dining domain, there is a restaurant that has held its ground for 14 years, subtly but significantly reshaping the realm of Cantonese cuisine. Guided by the enigmatic Danny Yip, The Chairman has not only weathered the storm of a brutal restaurant industry but ascended to global acclaim, most recently earning Yip the Icon Award 2024 from Asia’s 50 Best Restaurants.
Yip, with the quiet assurance of a master craftsman, has guided the restaurant to the summit of culinary excellence, where tradition and innovation coexist harmoniously. In this exclusive interview, Yip shares insights into the journey of The Chairman. He opens up about the importance of a stable team, mental well-being, fostering collaborations, and his vision for the future of Hong Kong’s culinary scene.
What do the accolades and achievements mean to you?
When we opened The Chairman 14 years ago, we did not have a particular strategy or vision to get any awards. We just wanted a place where we could cook and eat the food that we like to eat. We’ve always tried to be creative with Chinese cooking. It has a long history, and it’s a good thing, but because of its history, chefs tend to follow old recipes and they’re not flexible or creative with the cooking. That’s why when you go to a Chinese restaurant and open the menu, it’s often quite similar. So we decided to embrace Chinese cooking, traditional skills and ingredients, but we created our own recipes and tried to be innovative. We did not know whether it would work or not. Now, the awards confirm to us that our approach is acceptable, and in a way, quite successful. So that gives us more encouragement to push the boundaries in the future. That is what the awards give to The Chairman. Now we feel comfortable… after 14 years!
Do you feel any pressure?
Not really. We have always kept quite a low profile. We like to focus on what we’re doing and what we like to do. It’s beautiful that we get the awards, but it doesn’t change us. We are still a very small restaurant and we serve a lot of regular customers and foodies that we’ve known for many years, so I don’t feel any pressure at all.
How do you maintain that balance of preserving traditions and embracing innovation?
We could not have done it if we didn’t have a stable team. We’ve been researching, thinking, discussing and brainstorming together for the past 14 years. People come and go, but if the team is not stable, we can’t go in that direction. We’ve been very lucky that most of our staff, about 80%, either in the kitchen or front of house, have either been with us since day one or been with us for 10 years. This is something I’m really proud of. And that’s how we get that balance, between tradition and creating new things, because we’ve been doing it with the same team, the same people, for 14 years.