Chef Tong trained in Singapore, working for Chef Chin Hon Yin, a master of Cantonese cuisine, and it was under his mentorship that Tong Chee Hwee honed his own skills and techniques. He then moved to their Kuala Lumpur restaurant and in 1995 he moved back to Singapore to work at the hotel Carlton as a fryer chef.

After fourteen years at both Happy Valley Singapore and its sister restaurant in Kuala Lumpur, Tong Chee Hwee moved to the Ritz Carlton Hotel in Singapore, where was discovered by Alan Yau – who oversaw the kitchens at the highly regarded Chinese restaurant at the Ritz-Carlton. Tong was persuaded to move to London in 2001 to become Head Chef at Hakkasan. Within a year Hakkasan won a Michelin star in the 2003 guide, making it the UK’s first Chinese restaurant to do so.

Alan Tang has been appointed Restaurant Director and brings his reputable experience from a dedicated career in front of house roles in the hospitality industry, including Michelin starred restaurants, global brands and 5 star luxury hotels with brands including Hakkasan, Four Seasons, Imperial Treasure and Shangri-La The Shard. A judge for the Young Chef Young Waiters for the China/South-East Asian category, he’s also a Member of the Institute of Hospitality. The traditional wine cellar is well stocked and features Chinese wines and Goji wines overseen by the Head Sommelier. Bringing a wealth of experience working in the worlds best cocktail bars, Jamie Rowe, Bar Manager, presents an innovative cocktail programme inspired by the four Chinese mythological creatures, the Azure Dragon of the East, the Vermilion Bird of the South, the White Tiger of the West, and the Black Tortoise of the North.

Gouqi will see Chef Tong continue the development and evolution of his innovative contemporary Chinese cuisine located in the heart of London. Gouqi will offer a tasting menu as well as a la carte sharing options using seasonal ingredients to offer a variety of flavours, techniques, ingredients, and dishes drawn from across China.

Expect refined and understated interiors, with the food-taking centre stage with views of the kitchen from the main restaurant in addition to two private dining rooms.