A Commitment to Quality: How Hong Kong's "Slow" Cuisine Reclaimed the Asian Lead

On March 25, 2026, at the Kerry Hotel in Hong Kong, The Chairman reclaimed the top spot in the Asia’s 50 Best Restaurants ranking. This marks a repeat of its 2021 success.

Chef Vicky Cheng’s Wing secured second place. This marks the first time Hong Kong has secured a 1–2 finish, surpassing culinary rivals Tokyo and Bangkok.

The secret behind The Chairman’s success is a philosophy of radical conservatism. The restaurant introduces no more than five new dishes per year, retains a "vintage" staff with an average age of 52, and preserves century-old Cantonese recipes. Its crab steamed in aged Shaoxing wine earns particularly high praise.

Founder Danny Yip noted that the victory is especially meaningful on home soil: "This award belongs to my team, many of whom have worked alongside me for 17 years."

Hong Kong has reaffirmed its status as the culinary capital of Asia. The Chairman remains a testament that, even in 2026, deep tradition and continuity can triumph over constant experimentation.

March 25, 2026, Kerry Hotel, Hong Kong.

For the first time, the Asia’s 50 Best Restaurants ceremony was held in Hong Kong itself—and the city did more than just host; it dominated the rankings.

The legendary The Chairman (founded by Danny Yip) has once again been named No. 1 in Asia. This is its second victory following its 2021 debut at the top. Silver went to the sensational Wing by chef Vicky Cheng. Hong Kong achieved a historic 1–2 finish, leaving Tokyo, Bangkok, and Seoul in its wake.

Why has conservatism triumphed in an era of endless experimentation?

While most top chefs overhaul their menus monthly and compete with molecular gimmicks, The Chairman swims against the tide:

• Updating its menu with no more than 5 new dishes annually.
• Maintaining a "vintage team"—the average employee is 52 years old, and many have been with Danny Yip for over 17 years.
• Utilizing ingredients from their own farm and century-old recipes, meticulously adapted for the modern palate.

The result is the flawless, profound flavor of classic Cantonese cuisine that simply cannot be faked. Their signature crab in aged Shaoxing wine is particularly lauded—its secret lies in the continuity of generations.

Accepting the award on home turf, Danny Yip was visibly moved: "This is an incredible feeling. In 2021, we were ranked first during the pandemic and couldn't walk onto the stage. Now we are here in our home of Hong Kong, and this is the ultimate victory. My team are true masters. This award is entirely their achievement."

Hong Kong: The New Culinary Superpower

• The Chairman—No. 1 in Asia and the best restaurant in Hong Kong.
• Wing—No. 2 (a modern interpretation of Chinese traditions executed with French precision).
• Multiple Hong Kong restaurants secured spots within the top 50.

The city has proven that deep-rooted tradition, precisely adapted for today, consistently beats pure experimentation. The Hong Kong school is back on top.

The defining trend of 2026–2027 to watch

"Slow gastronomy" and the true value of experience are returning to the forefront. While the world chases novelty and viral photos, those who preserve the soul of their cuisine through people and time are the ones who prevail.

The Chairman is more than just a restaurant. It is a manifesto: true flavor is born not in a laboratory, but in the hands of masters who have worked together for decades.