Johnathan Tan

The epitome of Cantonese cuisine, The Chairman thoroughly deserves it's reputation as one of the best in Asia. While their signature Flowery Crab with Aged ShaoXing Wine was delightful, the dishes that really took my breath away were the tender and perfectly charred Char Siu, and the fragrant Smoked black foot Goose.
Service was excellent and the service staff could remember each diners' whims, a real plus point.

Food was an absolute bomb with plenty of wok hei and full of aroma. Though expensive, the quality is represented in the price.
The prawn fan xi was my absolute favourite, bursting with the umami of shrimp in every bite and the large sized prawns were fresh and perfectly cooked. The roast chicken was definitely of the good quality corn fed variety, and had very crispy skin while still maintaining meat that is tender. The fried rice has every grain coated with flavour and they do not skimp on the ingredients.

Long queue for so so nasi kandar style curry rice cooked by Chinese proprietors. Prices aren't cheap either. Only decently good items were the fried chicken and fried egg. Fish and mutton curries were really lacklustre, lacking any spicy complexity that should accompany such a dish.

Art, come in many forms, even food. Flavours, come together from ingredients transformed by the deft touch of masters. Service, come from the desire to be the best at making customers happy. And when the passionate chef (passionate to the point he used a translator device to give explanations and personally sent me off) and his team at the 2-star Akasaka Kikunoi fuses these elements together, the only words I can say are Umai! Oishi! Saikou!

One star location, five star food. Although expensive, it's well worth it as they use the finest of ingredients, and they don't skimp on them.