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, opening 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 fromInternational 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 winningMichelin stars.

Gouqi will see Chef Tong continue developing and evolving his innovative contemporary Chinese cuisine, located at 25-34 Cockspur St, opposite the Canadian Embassy, Trafalgar Square. Using premium live produce sourced from around the globe, the menu offers an abundance of flavours, techniques, ingredients, and dishes drawn from across China.Of course, the food is the star of the show with a diverse array of culinary options, all served on custom made chinaware foreach dish. Norwegian King Crab, Canadian Crab, Gillardeau Oysters, Scottish Lobster, Diver Scallops and Diver Razor Clams feature on the 'Live Seafood' menu, or choose from the sensational range of 'Supreme Seafood' dishes, such as Whole South African Kippin Abalone (20 Heads), braised with Japanese Sea Cucumber or South African Fish Maw.Barbecued dishes such as the Legendary Peking Duck with Oscietra Caviar is served 3-ways and carved table side, and theEight Treasure Crispy Chicken with Foie Gras is available with a 24 hour advanced pre-order. Mouthwatering meat and poultry dishes such as Slow Cooked A4 Wagyu with Chef’s Special Sauce, and Sizzling Taiwanese Three Cup Chicken are also available, as well as a range of vegetables, tofu, rice and noodles.

There's a curated feast of appetisers including the standout Steamed Royal Dim Sum Platter featuring 8 types of dim sum treasures, with a vegetarian option. A more extensive dim sum menu will be available for lunch from 1st March. A well crafted 8 course European style tasting menu can be enjoyed with a wine pairing option as well as a la carte sharing options. Completing the dining experience are the extraordinary rare teas, which are a joy to consume - the Emperor’sGolden Eyebrow has just 2kg produced per year and Gouqi is currently the only restaurant in England that has it on the menu. Jin Jun Mei is an exquisite black tea, hand rolled entirely from tender spring buds by Master Wen in the protected forests of the Wuyishan. Over 100,000 buds are needed for one precious kilo with only a few prized kilos crafted each year.Over multiple infusions, expect notes of tropical fruit, honeysuckle and burnt toffee.

Gouqi has 78 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 Chinese artists and flower arrangements by Botanique. 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.

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 YoungWaiters 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 Head Sommelier, Valentin Bunea. 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 theSouth, the White Tiger of the West, and the Black Tortoise of the North.

Editors notes

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.