One modern Cantonese spot, The Chairman, not only epitomizes the private kitchen experience, with its kitsch interiors and mess hall tables, but is also out to stop The man from raping the seas, one dish at a time.

Pledging to be sustainable – that means no shark's fin soup and tiger's penis crème brûlée – expect a modern interpretation of Cantonese dishes, including steamed crab in aged Shaoxing wine; braised bean curd with morel & Chinese mushrooms; and spare ribs with preserved plums and a caramelized black vinegar sauce.

You can even have the Chairman's soy sauce chicken, a finger-lickingly good dish with plenty of spicy sweetness, and wash it all down with fiery Chinese rice wine (although they have a great wine list too).

We're sure Mao would have loved it.

The Chairman
18 Kau U Fong, Central. Tel: +852 2555 2202,
www.thechairmangroup.com

Nuts & Bolts
Good, sustainable Cantonese cuisine
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