Chee Hwee Tong


With a successful career developing Chinese cuisine at famed restaurants in Asia and then in London, Chef Chee Hwee Tong has returned to launch Gouqi, a new high-end restaurant in St James’s, London, opened February 2023 and is set to be one of the capital’s most exciting openings for this year. Chef Tong achieved seven Michelin Stars across many countries but is significantly raising the bar with Gouqi.

The new restaurant concept marks Chef Tong’s return to the London restaurant scene following his departure from International Restaurant Group, Hakkasan in 2019, after an 18 year tenure as Executive Head Chef. Under his leadership, Hakkasan Group became the global leader in contemporary Chinese cuisine, with Hakkasan, Yauatcha and HKK all winning Michelin stars.

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 he 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.

Gouqi offers a selection of set menus, including pre and post theatre 3-course menu for two to share with a cocktail, 3-course business lunch, 5-course duck, and 8-course tasting menus, all minimum for two and each with wine pairing options.

Gouqi has 92 covers, including two private interconnecting dining rooms; Crimson & Ruby, which seat 8 and 10, and combine to accommodate up to 20 guests. There’s also 3 tables within a semi-private area and 18 seats at the bar serving appetisers. A spacious restaurant with ample banquette seating and views of the kitchen from the restaurant, the interior is refined and understated featuring low lighting, exquisite finishes with artwork from 6 different award winning artists and flower arrangements by Botanique.

Gouqi Island is the second largest island in Shengsi County, Zhoushan City, where goji berries grew and one of the best-preserved fishing villages. The restaurant name derives from the goji berry, as a symbol of health and vitality that inspires the ethos of the restaurant. Offering the highest of standards in personalised silver service, guests will receive a memorable experience to match the food and drink quality.


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.

Alan Tang
Jeffrey Ma
Restaurant Manager

Jeffrey Ma

Jeffrey Ma, Restaurant Manager from Hong Kong graduated in Hotel Management in Switzerland, and has extensive experience in Michelin Restaurants up to 3 stars in Hong Kong, starting at Caprice at Four Seasons Hotel, Nobu and Spoon by Alain Ducasse at InterContinental Hotel, Tosca at Ritz Carlton, and Shang Palace at Shangri-La Hotel.

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.

Pedro Santos
Amy Stoyel
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.

Robert Richardson FIH MI, CEO

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.