Who is Mr Chan, and what is his role in both restaurants?

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Arthur Chan is a co-founder and major shareholder of The Chairman in Hong Kong, and the chairman of its Malaysian counterpart.

Arthur Chan is a 65-year-old Hong Kong native who played a foundational role in establishing The Chairman in Hong Kong in 2009. He remains a significant shareholder in the acclaimed Hong Kong establishment. Concurrently, he leads The Chairman Group Malaysia as its chairman, partnering with Halice Lim, Ken Leong, and Stanley Gan for this venture.
Founding of The Chairman Hong Kong

Mr Chan co-founded The Chairman in Hong Kong in 2009 alongside Danny Yip and chef Tang Tin. His involvement at the time was driven by a shared appreciation for dining among the founders. Despite his significant stake, Danny Yip was appointed as the public face of the restaurant, a decision Chan attributed to Yip's efforts in achieving its recognition, including topping the Asia's 50 Best Restaurants list in 2021.
Background and Transition to Malaysia

Chan's culinary sensibilities were shaped by his father's long-standing restaurant in New York and his own past in the garments and yarns business. Extensive travel for his garments business in China exposed him to fine dining experiences during sourcing trips, which honed his palate. Having retired from the garments industry and now participating in Malaysia My Second Home (MM2H) program, Chan has transitioned his focus to the Malaysian culinary scene.
Role in The Chairman Group Malaysia

In his capacity as chairman of The Chairman Group Malaysia, Arthur Chan is actively involved in its operations. He dedicates time to training the chef and meticulously ensures that all dishes meet his stringent standards for quality and taste. He even conceptualised the restaurant's logo, a plum blossom design representing the five tastes: sweet, sour, salty, bitter, and umami.
Naming and Concept of The Chairman Group Malaysia

The name "The Chairman" for the Malaysian restaurant was chosen by Arthur Chan because he has consistently held the chairman position in all his business endeavours. Coincidentally, Danny Yip's restaurant in Australia also bore the same name. The Malaysian establishment, set to open at Pavilion Damansara Heights Mall, will focus on fine dining Chinese cuisine, highlighting eight major Chinese culinary traditions while deliberately omitting ingredients such as abalone, shark's fins, bird's nests, and beef.

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Who is Mr Chan, and what is his role in both restaurants?

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