コンテンツ種別写真動画複数枚｢#PR｣つき投稿 関連投稿国 指定なしイタリア 大韓民国 台湾 関連都道府県 指定なし 並び替え投稿日順 ライク数順 コメント数順 エンゲージメント率順大班樓訂位最新安排 各位客人， 2月1日上午9時開始，可以預約大班樓2023 年4月至6月的座位。 為了令過程更有效率，減少錯誤以及客人等待時間，統一在我們網站 www.thechairmangroup.com 內的預訂平臺上訂位。 感謝各位一直支持。 Latest Arrangements for Chairman’s Reservation Dear Customers , From 1st February 9:00 am onwards , you may reserve table at The Chairman for the months of April to June 2023. In order to improve efficiency of the process and to reduce errors and waiting time, we shall only accept online booking through the booking platform in our web site www.thechairmangroup.com Thank you for your support all along.2023/01/19に公開- 指定なし2.11%7277大班樓訂位最新安排 各位客人， 11月1日上午9時開始，可以預約大班樓2023 年1月至3月的座位。 為了令過程更有效率，減少錯誤以及客人等待時間，統一在我們網站 www.thechairmangroup.com 內的預訂平臺上訂位。 感謝各位一直支持。 Latest Arrangements for Chairman’s Reservation Dear Customers , From 1st November 9:00am onwards , you may reserve table at The Chairman for the months of January to March 2023. In order to improve efficiency of the process and to reduce errors and waiting time, we shall only accept online booking through the booking platform in our web site www.thechairmangroup.com Thank you for your support all along2022/10/26に公開- 指定なし1.73%59011恭迎 各位朋友，我們新店地址是: 中環威靈頓街 198 號 The Wellington 3樓。 面積與舊店相若，廚房空間大了，設備更齊全，座位卻少了2成。這是同事們的共同決定，希望更能集中力量，把食物做好。以前因為食材供應有限不能提供的菜式，現在終於可以出場。 餐單去蕪存菁之餘，亦保留足夠選擇，早三天前聯絡客人預訂。午市及晚市餐單，皆是預訂制。 一直希望餐廳有「家」的感覺，安怡舒泰，朋友來了，我們烹羊宰牛，大家無拘無束，快快樂樂吃一頓。 都說是一個家，新店自當很家常地放有植物、食譜以及書畫。我們以大自然為題材，選了香港本地三代藝術家的作品，內容都是山，都是樹木，佐酒正好。 食譜藏了多年，當中有不少絕版。多謝蔡瀾先生贈書，豐富多彩，內頁印了「蔡瀾曾觸」，舊書有舊書味道，翻出歲月感情。 9月30日新的一頁，恭迎好友。 Warm Welcome Dear friends, the address of our new store is: 3rd Floor, The Wellington , 198 Wellington Street, Central. The floor area is similar to the old store. The kitchen space is larger and the equipment is more comprehensive, but the seats are reduced by 20 per cent. This is the collective decision of our colleagues, as we would like to focus our efforts on preparing good dishes. We are finally able to bring forward dishes which could not be offered in the past due to limited ingredients. The menu will be refined while retaining ample choices for selection. Our guests will be contacted three days in advance to reserve the dishes. The menu reservation system will apply to both lunch and dinner. Our hope has always been that the restaurant has the ambience of a “home”. Relaxed, natural and comfortable. When friends come to visit, we offer a big feast. Everybody loosens up and have a great meal merrily. What is there at home? The new store has a lot of plants, recipes, books and paintings. We take on Mother Nature as our theme. The works of three generations of local artists in Hong Kong are all about mountains and trees. The recipes have been kept for years. Quite a number of them are out of print . Thank you, Mr. Chua Lam, for donation of books which are bountiful and splendid, with “Chua Lam once touched” printed on the inner page, bringing the readers into reminiscence of the passing of time. 30 th Sept , a new page. We warmly welcome our good friends.2022/09/23に公開- 指定なし4.2%1,43626九如坊的最後一夜 2009年8月31日，大班樓選址在中環九如坊開業。這裏曲徑通幽，小餐廳正好有一種隱身於市的味道。門前有一大樹，我們搬入不久，秋天來到，枯葉飄飄揚揚。到了三月，某一日看到樹尖冒出嫩芽，稍不留神，2-3天後抬頭一望，突然青青葱葱，綠葉成蔭。同事們嘖嘖稱奇，都說此小巷原來充滿生機。 是的，我們在這裏遇見最奇妙的人物，最有型的客人，過了一段歡樂難忘的旅程，轉眼13年。2022年9月7日，大班樓告別九如坊，2022年9月30日，我們在新的地方，開始另一旅程。 為甚麼要搬？因為是時候，須要寬敞一些的廚房，令廚師們更有發揮空間，菜式運作更有彈性，相熟的客人來到我們處，更有回家吃飯的感覺。一直希望如此。 遷址不遠，在中環，現在我們趕著去試新菜，遲些再公佈詳情，各位老朋友，新店見。 The last night at Kau U Fong On 31 August 2009, The Chairman picked Kau U Fong in Central to open its restaurant. Here lies a quiet cul de sac, perfect for a small restaurant hiding within the city. There is a tree near the front entrance. Autumn arrived soon after we moved in, withered leaves were flying around. Then came March, and one day tender buds began to appear on the tip of the tree. We did not pay much attention, but in two or three days’ time, it was suddenly all greenish and pleasantly shady when we looked up. Our colleagues found this amazing and agreed that this small alley was full of vitality. Yes, we met the most wonderful people here, the most stylish guests, and had a happy and unforgettable journey for 13 years in the blink of an eye. On 7 September 2022, The Chairman bid farewell to Kau U Fong. On 30 September 2022, we begin another journey at a new place. Why move? Because it's time to have a more spacious kitchen so that the chefs have more room to play with, the preparation of the dishes may become more flexible, and our frequent guests will feel more like dining at home when they come to us. We have always hoped so. We don't move far away. Still in Central. Now we’re in a hurry to try new dishes. More details later. Dear old friends, see you at the new place.2022/09/10に公開- 指定なし5.2%1,78033多謝各位顧客支持，今早開始網上接受訂位，九時正同時間有五千多人登入，有一些客人特快短時間選了日子及檯 ，正在付款中，所以二分鐘後畫面便出現全滿，致令其他客人失望，我們極希望招待一直支持我們的各位，但礙於餐廳細小，座位有限，對不起🙏🏼 如有訂檯取消，會定期在網站發放。 Thank you for the support of all of our patrons. This morning we begin to accept online booking, and at 9 am there are more than 5,000 people logging in at the same time. Some patrons swiftly selected the date and table within a very short time and proceeded to payment. Hence within two minutes the page indicates that we are fully booked, resulting in disappointment to other customers. It is our utmost desire to serve all of you who have been supporting us all along, but regrettably our small restaurant has only a limited capacity. Sorry! 🙏 Any cancellation of booking will be released in our Chairman website regularly.2022/08/22に公開- 指定なし2.56%8865大班樓訂位最新安排 各位客人， 8月22日開始，可以預約大班樓2022 年10月至12月的座位。 為了令過程更有效率，減少錯誤以及客人等待時間，統一在我們網站 www.thechairmangroup.com 內的預訂平臺上訂位。 感謝各位一直支持。 Latest Arrangements for Chairman’s Reservation Dear Customers , From 22nd August onwards , you may reserve table at The Chairman for the months of October to December 2022. In order to improve efficiency of the process and to reduce errors and waiting time, we shall only accept online booking through the booking platform in our web site www.thechairmangroup.com Thank you for your support all along.2022/08/11に公開- 指定なし1.51%5196榮幸、感恩、鼓舞，很高興繼續能夠在「世界五十強餐廳」名單中出現。 可惜今年未能親身前往倫敦，與各廚師們見面互擁, 好幾年沒能相聚，實在掛念。 在此遙祝各位安好。大班樓定當繼續努力。 Honoured, grateful and encouraged. We are delighted to continue to appear on the list of the World’s 50 Best Restaurants. Unfortunately we could not go to London in person this year to meet the chefs and hug each other. We haven't been able to get together for several years. Really miss it. Wishing you all the best. The Chairman will for sure continue to work hard.2022/07/20に公開- 指定なし1.32%44910大班樓訂位最新安排: 先恭祝各位虎年🐯🧧身體健康，安樂靜好。 二月四日開始，可以預約大班樓2022 年四月至六月的座位。 為了令過程更有效率，減少錯誤以及客人等待時間，我們改為統一網上訂位。 網上訂座平臺，二月四日將會在此👇🏼網站內出現。 www.thechairmangroup.com 感謝各位一直支持厚愛，新年快樂！ Latest Arrangements for Chairman’s Reservation First of all, let us wish all of you good health, joy and peace in the Year of the Tiger. From 4 February onwards, you may reserve table at The Chairman for the months of April to June 2022. In order to improve efficiency of the process and to reduce errors and waiting time, we shall only accept online booking. The platform for online reservation will be launched at this website👇🏼on 4 February. www.thechairmangroup.com Thank you for your support all along. Happy Chinese New Year!2022/02/01に公開- 指定なし1.67%5776很高興，很感恩，非常夢幻 2009年開店的時候，完全沒想過會拿下任何獎項，只不過希望在一條靜靜的小街，做一間自己喜歡的小餐廳。 事情往往就是如此在毫無準備下發生。可能因為不曾期望，所以格外珍惜。 我們熱愛中菜，能夠在世界五十強中出現，是很美好的經歷，希望以後有更多中菜可以亮相。 感謝多年包容我們各種錯誤的客人，以及不怕艱苦的團隊，一起繼續美好。 Very happy, extremely grateful, utterly surreal. When the restaurant was launched in 2009, the idea of winning any award never crossed our mind. Just wanted to open a small restaurant that we enjoyed in a quiet street. Things usually happened at the most unprepared moment. There was never any expectation and perhaps this rendered it even more precious. We love Chinese food. To be able to appear on World’s 50 Best is a fabulous experience. Hopefully there will be more Chinese food debuting in the future. “ Imagination is everything. It is the preview of life's coming attractions.” By Albert Einstein . Be bold and creative , stay humble , work hard , don’t be shy to express oneself , afterall , we have to continually be jumping off cliffs and developing our wings on the way down, right ? We thank our customers for bearing with various mistakes throughout these years, and our team for never yielding to hardship. Let’s continue to excel.2021/10/08に公開- 指定なし4.06%1,37935我們的合作菜式，希望每一道皆有二間餐廳的元素。蘭州九年百合，配韓國五味子；凍鹵水花椒小吊桶，釀入泡菜，上面放醬油漬的韓牛鬆；南乳辣炸雞，Mingoo 說全智賢也會喜歡；全豬頭切出耳朵，鼻子，下巴，大面珠，小面珠，天梯，第一刀，舌頭，前額，搬出來大家嘩了一聲，配韓式泡菜夾紫蘇葉及夾包，各位能想像多美味便是多美味........。 這一晚很多大廚到臨。大功告成的時候，我們二間餐廳的團隊躲在角落開香檳慶祝，廚師客人們看到，熱烈鼓掌支持。 Mingoo 笑說，再辛苦，也值得，我點頭贊成，然後相約，下次輪我到首爾拜會，再逛市埸去。 好，他說，大家碰杯，一飲而盡。 For every dish that we put together, we would like to incorporate the originality of the two restaurants. Lanzhou nine years lily bulb pairing with Korean omija. Kimchi stuffed with cold soya marinated pepper squid topped with Korean beef floss. Deep fried spicy chicken with red fermented bean curd which Mingoo believes even Gianna Jun will find it enticing. From the whole pig’s head, we carved out various parts including ears, nose, chin, big cheeks, tiny cheeks, trachea , first cut, tongue and forehead. Everybody welcomed the dish with a “WOW”. These parts are paired with Korean kimchi, perilla leaves and buns. They are just as heavenly as you can ever imagine. Many chefs joined us this evening. When the dinner was completed, the teams from the two restaurants celebrated in a corner with champagnes, and when the chef guests noticed that, they showed their support by loud applause. Mingoo said smilingly, it’s worth it, no matter how hard it is. I nodded in agreement, and suggested that we go to the market next time when I visit Seoul. Good, he said. We clink our glasses and cheers!2021/08/18に公開- 指定なし2.49%8616想起早前看過Netflix 韓國食物記錄片，報導濟州島人對本地豬肉的熱情，當中提到有一老店，專門做全豬頭菜式，切出十多個部份，味道口感各有特色。看得我流口水，記在心上，今次與Mingoo 合作，想起這菜式，應該可以改為做一個中式鹵水全豬頭。 後來發現，低估了工作難度，單是為幾隻豬頭剃豬毛，四位同事，足足剃了三天..... I recalled watching a documentary on Netflix previously about Korean food, describing the passion of Jeju-do inhabitants for local pork. It mentioned an old restaurant that specializes in whole pig’s head cuisine. There are more than ten different parts, and the tastes and textures are all unique. It is so mouthwatering that I cannot forget. When working with Mingoo this time, this dish comes to mind. It should be good to adapt it into a Chinese style marinated pig’s head. Subsequently it turned out that we under-estimated the difficulty involved. Four of our colleagues spent three whole days….just to shave the hair of several pigs’ heads.2021/08/17に公開- 指定なし1.39%4833那一年去韓國，chef Mingoo 說帶我逛市場。結果那天去不成，我説，沒關係，下次再去。 下次，原來是2021 年8 月，在香港。他的Hansik Goo 新店開幕，Mingoo 來了。我們早上六時往香港仔市埸，看鮮活魚蝦游來游去。這天晚飯人多，選了一條五斤黃皮老虎，蒸頭腩，炒班球。大家都說，適逢其會，不如大班樓與Hansik goo 合作做一次四手？當然好，我舉腳贊成。 That year in Korea, Chef Mingoo said he would bring me to the market. In the end we did not go that day. I said, no worries, we’ll go next time. That next time turns out to be August 2021 in Hong Kong. His new restaurant Hansik Goo is opening, and Mingoo is here. We went to Aberdeen Fish Market at six o’clock in the morning. When Master Chef saw those lively fishes and prawns, he smiled. We were preparing dinner for many, and so we picked a tiger grouper of five catties. Steaming head and belly, and stir-frying fillets. Everyone is saying, since we are all here, let’s have The Chairman and Hansik Goo coming together for a four hands dinner? Fantastic! I cannot agree more.2021/08/17に公開- 指定なし1.35%4636我們的鴛鴦叉燒飯糰，在七月二十三日至七月二十七日，每天上午 11 點至晚上 8 點，在中環置地廣場B樓，BELOWGROUND發售。慈善義賣，今天見。 Our yin yang char siu Onigiri is available at BELOWGROUND, B Floor, The Landmark, Central, from 11 am to 8 pm during 23 July to 27 July. The sale is for charity. See you later #onigiriforlove #landmarkhk #TheChairman2021/07/23に公開- 指定なしhttps://www.instagram.com/explore/tags/onigiriforlove#onigiriforlovehttps://www.instagram.com/explore/tags/landmarkhk#landmarkhkhttps://www.instagram.com/explore/tags/TheChairman#TheChairman0.95%3274叉燒荼薇糖榨菜鴛鴦飯糰 飯糰，我們還是第一次做，如何能夠美味呢？ 台灣越光米，又香又黏又軟，渾圓彈牙，是首選。要有中菜風釆，用甚麼材料最好？想起我們餐廳的第一刀叉燒，做成飯糰，那不是叉燒飯嗎，世上應該沒有人不喜歡的了。加入四川榨菜增加爽脆咬感，以及潮州炸欖菜，提升鹹香味道，不錯不錯。好像還差點甚麼...，叉燒帶甜，放一點點我們自家漬了八年玫瑰荼薇糖在內，令人垂涎。 味道很好，正想鳴金收兵, 但我們一位廚師說，飯糰本是簡單之食，應該要嚐到台灣越光米的純淨米香，可以嗎？這是難題，複雜與簡約，好像兩不相容，時間緊張，突然靈機一動，不如來一個鴛鴦？飯糰一面是充滿力量的榨菜叉燒，另一面是飽滿美好的芝麻白米，陰陽相濟，大班樓的飯糰，在最後一刻，終於大功告成。 我們的鴛鴦叉燒飯糰，在七月二十三日至七月二十七日，每天上午 11 點至晚上 8 點，在中環置地廣場B樓，BELOWGROUND發售。慈善義賣，等你。 Smoked Char Siu with Chinese Rose Sugar & Stem Mustard Pickles Onigiri Onigiri, it’s our first time to do it. How to make it delicious? Koshihikari rice from Taiwan. Fragrant, sticky and mellow. Round and chewy. It is our first choice. What ingredients are the best to bring out the wonder of Chinese cuisine? We come up with the “first cut char siu” of our restaurant. Embodied into a rice ball, isn’t it in essence rice with barbecued pork? No one will say no to this dish. To make it pleasantly chewy and savoury, we add Szechuan pickled mustard green and Chiuchow preserved olives. Nice, but something is still missing...Barbecued pork is slightly sweet, so we sprinkle in our homemade eight years’ rose sugar. Done! Taste good! Just when we thought our mission was accomplished, one of our chefs asked if there was any way the pure fragrance of Koshihikari rice could be tasted at the same time. This is not easy. Complexity and purity seem to be incompatible. Time was running out, then suddenly the solution dawned upon us. How about a yin yang? One side of the rice ball is the dynamic taste of char siu and pickled vegetables while the other side is pure rice and sesame. The Chairman’s Onigiri is finally perfected at the last moment. Our yin yang char siu Onigiri is available at BELOWGROUND, B Floor, The Landmark, Central, from 11 am to 8 pm during 23 July to 27 July. The sale is for charity. See you there. #onigiriforlove #landmarkhk #TheChairman2021/07/19に公開- 指定なしhttps://www.instagram.com/explore/tags/onigiriforlove#onigiriforlovehttps://www.instagram.com/explore/tags/landmarkhk#landmarkhkhttps://www.instagram.com/explore/tags/TheChairman#TheChairman1.27%4395各位朋友, 請支持 #onigiriforlove , 愛心飯糰義賣 大班樓參加了由 Amber 餐廳掌舵人Richard Ekkebus , Ronin主廚 Matt Abergel, WAGYUMAFIA HONG KONG 主廚 Yohei San 以及 Sake Central Elliot Faber 發起的慈善項目 #onigiriforlove, 飯糰義賣。 慈善活動將於 7 月 20 日至 8 月 1 日正式向公眾開放，每日由各嘉賓廚師設計和製作五款飯糰。 為期兩週的活動期間，所有的利潤將捐贈於香港慈善組織樂餉社和 ImpactHK。這兩個慈善組織致力拉近飢餓和剩食之間的差距，並提供無家可歸者朋友、社區聯繫以及安全舒適的家。當天未售出的飯糰也將捐贈予樂餉社。參與的餐廳及廚師包括: Amber by Richard Ekkebus Ronin by Matt Abergel WAGYUMAFIA by Yohei San Sake Central by Elliot Faber and Vincent Ladislao Andō by Agustin FerrandoBalbi Écriture by Maxime Gilbert Grassroots by Peggy Chan La Rambla by FerranTadeo Mono by Ricardo Chaneton TATE Dining Room by Vicky Lau The Chairman by Danny Yip VEA Restaurant by Vicky Cheng 8½ Otto e Mezzo by Umberto Bombana 開放日期：2021 年 7 月 20 日至 8 月 1 日 時間：每天上午 11 點至晚上 8 點 地址： BELOWGROUND，中環皇后大道中15號置地廣場B樓 Dear friends, please support #onigiriforlove, the sale of rice balls for love. The Chairman has participated in the charitable event #onigiriforlove initiated by Richard Ekkebus of Amber, Matt Abergel of Robin, Yohei San of WAGYUMAFIA Hong Kong and Elliot Fabee of Sake Central. The charitable function will be officially open to the public from 20 July to 1 August. The honorable guest chefs will create and prepare five kinds of rice balls every day. All profits from this two weeks‘ event will be donated to Hong Kong charitable organizations Feeding Hong Kong and ImpactHK. These two charitable organizations strive to narrow the gap between hunger and food waste, and provide the homeless with friends, social connections and a safe and cozy home. Rice balls not sold out on each day will also be donated to Feeding Hong Kong. Event duration: 20 July to 1 August, 2021 Time: 11 am to 8 pm each day Venue: BELOWGROUND, B Floor, The Landmark, 15 Queen’s Road Central2021/07/19に公開- 指定なしhttps://www.instagram.com/explore/tags/onigiriforlove#onigiriforlove0.97%3362「有女同車，顏如舜華」， 來自二千多年前的詩經，「舜」是中國南方的木槿花。 此花漂亮芬芳，亦是韓國的國花。最近翻查舊書，才知木槿營養價值高，可食用。有此好東西，我們當然立即搜尋，希望有一天可放入餐單。 “Riding in car with a lady; her face as pretty as shun flower.” This comes from The Book of Songs of more than two thousand years ago. “Shun” flower means hibiscus growing in Southern China. This flower is beautiful and fragrant, and is the national flower of South Korea. Just learned from going through old books that hibiscus is edible and nutritious. With such a good ingredient, we would of course gather it promptly and hope to incorporate it into the menu some day.2021/06/24に公開- 指定なし1.31%4534The much anticipated “Meituan 2021 Black Pearl Restaurant Guide” has finally been launched. We are awarded “two diamond” honour. It is particularly meaningful to be acknowledged during difficult times. Hope the pandemic will be over very soon and we can meet each other again. 很令人期待的” 美團2021 黑珍珠餐廳指南” 終於出埸 我們得到了二鑽榮譽 在艱難日子得到認同，特別有意義 希望疫情盡快過去，與大家再次相見2021/04/02に公開- 指定なし0.7%2396大班樓 去年大班樓獲選亞洲50最佳餐廳第二名，深感榮幸。為了不辜負一眾支持者厚愛，一年來埋頭苦幹、砥礪前行。 今年更進一步，躍升亞洲50最佳餐廳榜首，喜出望外。大班樓會繼續努力，做好自己，為香港打氣。 It was a great honour last year for The Chairman to be awarded second place in Asia’s 50 Best Restaurants. Since then we have been working hard and diligently moving forward so as not to let down our supporters. This year we are overjoyed to be awarded first place in Asia’s 50 Best Restaurants. The Chairman will continue to strive hard and excel ourselves. Let’s cheer for Hong Kong!2021/03/26に公開- 指定なし2.05%68429太高興了多謝大家！ So Unreal!? Thank you everyone！2021/03/25に公開- 指定なし3.25%1,05777謝謝各位支持，我們繼續努力2021/01/29に公開- 指定なし1.42%47223<前へ12345>次へ×インフルエンサーコンテンツCSVダウンロードフォロワー総数、フォロワー増減数、エンゲージメント数、エンゲージメント率ダウンロード※ データには投稿ID, キャプション, LIKE数, コメント数の他、投稿日, 投稿URL, Reel再生数, Reel動画尺, スクリーンネーム, 名前, 自己紹介, フォロワー数, ユーザーURLが含まれます。 コンテンツをCSVでダウンロード
ランキング
人気のタグ
コンテンツ(投稿)一覧
キーワード調査
動画分析(YouTube)
PR案件
アカウント情報
お問い合わせ
- 
指定なし
