The Chairman Restaurant in Hong Kong. Don't hesitate, just go. You won't regret it.
The food is superb. Appetiser of pickled ginger and century eggs far surpassed that of Yung Kee's, V and I loved the pickled ginger so much I had to lug a jar home- the ginger used were really young specimens, only fingerling sized really, bursting with succulence and fresh ginger notes.
Another humble dish of kai lan with pickled mustard topping was given high marks too, but the star of the meal was undoubtedly their flower crab steamed with huatiao wine and served with flat rice noodles. The crab was sweet and finely fleshed, the broth bathing the slightly chewy slippery noodles in all its winey and crabby goodness. Just the dish to whet our by-now quite jaded palates.
To finish, bowls of excellent home-ground almond tea, drunk from a mug. Time then, to ponder the rest of the menu, so we know what to try the next time we get a chance to eat there again...