Buddha Jumps Over the Wall

And the dishes, you see at this time, um, when you go to a fine dining Cantonese restaurant, it's almost, I feel like Chairman is almost the hot, the hot cuisine movement of the Chinese food because back then, um, in Chinese restaurants you only serve, like, the most luxurious things.

Like, you have abalone, Buddha Jumps Over the, the Wall soup, you have, um- shout's Finn.

These guys were like, "No, like a simple dish of char siu deserves the same respect.

You just get the best pork and use the best technique." Um, similarly, similarly, similar- On a similar note, um, the owner of Chairman was also in Australia, and he learnt like how we loved sourced things in Australia, and he brought that back into Hong Kong, which is a crazy idea of like finding producers and farms s- specifically for your restaurant.