For decades, Chinese food has been under-appreciated on the world stage. That’s finally changing
In 1997, restaurateur Danny Yip moved back to Hong Kong from Australia.
Having worked in the food and beverage industry since the 1980s, he vowed he would never open another restaurant again.
“It was overwhelmingly exhausting,” he recalls during an interview with CNN Travel.
Instead, upon returning to his home city, he founded a successful internet company.
It didn’t take long before he broke his vow.
Missing the action and the fun of the industry, he sold his company in the 2000s and opened The Chairman, a humble two-story Cantonese restaurant located in a quiet street in Hong Kong’s
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