22nd February , 2023
Gouqi could become London’s hottest ticket!
Here we celebrate the launch of Gouqi by former 7-time Michelin starred, Hakkasan Group Executive, Chef Tong Chee Hwee.
With a successful career developing Chinese cuisine at famed restaurants in Asia and then in London, Chef Tong Chee Hwee has returned to launch Gouqi, a new high-end, fine dining Chinese restaurant in St James’s, London, opening February 2023, set to be one of the capital’s most exciting openings of the year.
Chef Tong achieved seven Michelin Stars across many countries but, we are told, 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.
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 for each dish.
Norwegian King Crab, Canadian Crab, Gillardeau Oysters, Scottish Lobster, Diver Scallops and Diver Razor Clams feature on the ‘Live Seafood’ menu, or there is a large range of ‘Supreme Seafood’ dishes, such as Whole South African Kippin Abalone, braised with Japanese Sea Cucumber or South African Fish Maw.
Barbecued dishes such as the Legendary Peking Duck with Oscietra Caviar is served three-ways and carved table side, and the Eight Treasure Crispy Chicken with Foie Gras is available with a 24 hour advanced pre-order.
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.
Gouqi is 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.
To ensure the highest level of service 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.
Alan is 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.