FORMER SEVEN TIME MICHELIN STARRED, HAKKASAN GROUP EXECUTIVE, CHEF TONG CHEE HWEE LAUNCHES GOUQI – A FINE DINING CHINESE RESTAURANT
Guided by his mentor, Chef Chin Hon Yin, @cheftongcheehwee traversed Asia for 14 years, honing his culinary artistry and perfecting his culinary techniques. Through this odyssey, Chef Tong imbibed the philosophy that cooking is a lifestyle, and each dish should be crafted with ardour to provide guests with an unparalleled dining experience. His work ethic exuded integrity, initiative, and a deep appreciation for every facet of the culinary craft.
In 1982, Chef Tong, who hails from Ipoh, Malaysia, made a significant move to Singapore to embark on his culinary career path. His professional journey started as a Commis Chef at Happy Valley. Subsequently, in 1989, he transitioned to Calton Hotel, advanced to the position of Sous Chef at Sheraton Towers, assumed the role of Senior Sous Chef at Marriott Tang Plaza Hotel in 1995, and finally reached the prestigious position of Chef De Cuisine at the renowned 5-star Ritz Carlton Hotel in Singapore in 1996.
In 2001, Chef Tong relocated to London, where he collaborated with Alan Yau to unveil Hakkasan as the Group Executive Chef. Under his stewardship, the group emerged as a global trailblazer in contemporary Chinese cuisine, with Hakkasan Hanway, Hakkasan Mayfair, Yauatcha Soho, and HKK clinching prestigious Michelin stars. The award-winning luxury restaurant brand swiftly expanded to 12 locations worldwide. After an illustrious 18-year tenure, Chef Tong bid adieu to Hakkasan to fulfil his aspiration of establishing his own culinary venture.
Gouqi, an upscale Chinese dining establishment, made its debut in February 2023, marking Chef Tong’s triumphant return to the vibrant London culinary landscape. Situated opposite the Canadian Embassy in Trafalgar Square, the flagship restaurant heralds a new era of innovation in contemporary Chinese cuisine under Chef Tong’s creative helm.
THE TEAM BEHIND GOUQI
Restaurant Director
Alan Tang
Alan Tang MIH 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 former judge for the Young Chef Young Waiters for the China/South-East Asian category, and a Member of the Institute of Hospitality.
Head Sommelier
Pedro Santos
Pedro Santos, Head Sommelier oversees the traditional wine cellar featuring fine, Chinese and Goji wines. Certified from the Court of Master Sommeliers he previously worked in high end restaurants and private clubs in Mayfair including Scott’s, Annabel’s and The Twenty-Two bringing great experience in delivering a list with the finest wines in the world to our restaurant.
Head Pastry Chef
Amy Stoyel
Amy Stoyel, our Head Pastry Chef, lived in Hong Kong for several years where she developed her passion for Chinese cuisine. Throughout her career she has worked at many Michelin starred and fine dining restaurants across London. Amy’s dessert menu combines her traditional French and British training with her passion for classic Chinese and South-East Asian flavours.
Gouqi Restaurant has recently joined as a company sponsored member of the Institute of Hospitality, an award-winning, global, professional body of almost 15,000 hospitality professionals worldwide.
Robert Richardson FIH MI the CEO of IoH, and his team are dedicated to driving the recognition of the hospitality profession and uplifting its membership through lifelong learning and network-building. They also join the mission to accelerate equality, diversity and inclusion within the hospitality sector.
