14 Verified Diner Reviews

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14 reviews
Value for money

dined on Sat, 7 Apr 2018

Beautifully presented, authentic Cantonese food, in a romantic dimly lit setting, with friendly, attentive service. We’ll definitely be back.

dined on Sat, 7 Apr 2018

Chairman and Yip is always a great dining experience, whether it’s a romantic dinner or a larger birthday dinner.

dined on Sat, 7 Apr 2018

Great food and quality service. We had the tasting menu and every dish was delicious.

dined on Thu, 19 Apr 2018

Great service and atmosphere

dined on Sat, 14 Apr 2018

We had the banquet and it was magnificent.

dined on Fri, 13 Apr 2018

great place even though you miss the old the food now still the best how they can make every meal completely different unlike other chinise that seem to have one flavour back soon

dined on Fri, 13 Apr 2018

Fabulous evening at Chairman and Yip. We had 6 courses for $68. Amazing food. The Four Winds Shiraz was out of this world. John our waiter was lovely!

dined on Thu, 5 Apr 2018

Great service and a fantastic menu.

dined on Sat, 24 Mar 2018

Absolutely first class service, atmosphere, food and value for money. Remember it's only expensive if it's bad! I can recommend the duck as being the best I've ever had anywhere, the beef and scallop hotpot and the crab and prawn stuffed zucchini flowers. Also you can BYO bottled wine to help with the budget.

dined on Sat, 24 Feb 2018

Always a favourite!
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seafood feast | chairman & yip

seafood feast | chairman & yip a la carte from $18, ranging to full tasting menu $90pp For more information or to view menus, visit http://chairmangroup.com.au/seafood-feast-2018/
17 Apr 2018 - 17 May 2018
Tue, Wed, Thu, Fri 6:00 PM - 10:00 PM
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About Chairman and Yip @ Barton

Hip Hip Hooray! A beautifully dark and warm atmosphere greets you as you arrive at this Canberra institution. Calling the Burbury Hotel in Barton home, Chairman & Yip offers a memorable dining experience with private rooms and a fully enclosed balcony garden. On the menu you’ll find a modern interpretation of South-West Chinese cuisines. The quintessential chillies, spices, bean pastes, tofu and smoking techniques of the Szechuan, Yunnan and Jiangxi provinces are intelligently and creatively crafted with Australian produce of the highest quality to create dishes that will delight and excite. Best dish: pan fried lobster tail with shallots, dill and shrimp oil.

Chairman and Yip Address

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