Gouqi – The Gucci of Chinese Fine Dining!

The Chefs’ Forum were delighted to be invited to Gouqi, to embark on a culinary adventure of a lifetime.  Co-Founder and Managing Director, Alan Tang, walked us through the delightful menu and introduced us to the brilliant team.

Chef Chee Hwee Tong, Chef Patron of Gouqi also talked to us about his career and the amazing preparation of the signature Peking Duck.

“My journey into the culinary world began at age 10, inspired by my Hakka grandmother and mother, who instilled in me a deep love for cooking. One of my earliest and most memorable food experiences involved roasted duck with a fried duck egg and plain white rice, cooked barbecue-style—a simple yet profound dish that remains a favourite.

“My professional career started in 1982 as a Commis Chef at Happy Valley in Singapore, and I trained under Chef Chin Hon Yin across Asia for 14 years. My journey included positions at Carlton Hotel, Sheraton Towers, Marriott Tang Plaza Hotel, and Ritz Carlton in Singapore, where I honed my skills and embraced the philosophy that cooking is a lifestyle.

“In 2001, Alan Yau selected me as the Group Executive Chef for Hakkasan in London. Moving to London was challenging due to cultural differences and the cold climate, but I adapted with support and determination. A significant milestone was Hakkasan Hanway Place earning a Michelin star within a year, a testament to the hard work and passion of the team.

“After 18 years at Hakkasan, I was inspired by Gouqi Island in Asia to open Gouqi in February 2023. The restaurant emphasises culinary innovation, high-quality ingredients, and exceptional dining experiences. My vision for Gouqi includes expanding it into a globally renowned culinary brand through franchising.

“Among my personal favourites in London, Nangyang Blossom in Knightsbridge stands out, and at Gouqi, the Peking duck with Oscietra caviar, served three ways and carved table-side, is a highlight.

“Our signature Peking Duck is meticulously marinated and stuffed, then showered before being wind-dried for five days in a specialised drying machine with pink Himalayan salt bricks. This process purifies the air and enhances the crispiness of the skin. The duck is then roasted in our special open flame duck oven with cherry wood for about 45 minutes and carved table side.

“First, enjoy the crispy skin from the front and back of the duck, served with a golden sugar dip. Next, savour thin slices of duck meat with homemade pancakes, cucumber, spring onions, our special duck sauce, and hawthorn berry jelly strips.

The remainder of the duck is minced and stir-fried with pine nuts, diced shiitake mushrooms, sweetcorn, crispy dried vermicelli noodles, and duck sauce, served in baby gem lettuce wraps.

For an additional indulgence try a third course with Oscietra caviar.”

The Chefs’ Forum was delighted to visit Gouqi for an excellent culinary experience and try the signature Peking duck for ourselves.

We were told that it would take 45 minutes to cook, so we ordered some legendary Gouqi dim sum while we waited for the piece de resistance.

A steaming flannel was served with chopsticks as a prelude to what would be a truly excellent culinary adventure.

Award-winning Head Sommelier, Pedro Santos served us a wonderful Lychee Martini and a beautifully garnished Goji Island cocktail to start.

He also served a crisp Greywacke Sauvignon Blanc from New Zealand to perfectly compliment our dim sum and mains.

From the dim sum menu we ordered:

   

We had already had a won  derful introduction to the delectable Gouqi Dim Sum menu on our last visit, so had already vowed to come back for the spring rolls and steamed seafood dumplings alone, as they were delicious and quite the best we’ve ever tasted.

The chicken feet were cooked to perfection, such an under sung delicacy that should be enjoyed more often, as they boast huge nutritional benefits and are also said to boost the immune system, containing collagen and minerals such as copper, magnesium, phosphorus, zinc and also calcium.

Our plates were cleared, table crumbed down in readiness for the main event – Gouqi Peking Duck and what a true wonder to discover?!

Chef Tong brought a trolly to our table, wearing a high chef’s toque, looking every bit the culinary superstar he is.

He then proceeded to service delicate, wafer thin, crispy slices of duck skin, stressing the different, but equally delicious flavour profiles of the breast and back of the bird.

The traditional accompaniments of pancakes, cucumber, spring onions and Gouqi special duck sauce were elevated with the excellent addition of hawthorn berry jelly slices, which offered a subtle sharp-sweetness, that cuts through the thin slices of beautifully moist duck meat.

Next, we plumped for Dried and Fresh Scallop Egg White Fried Rice from the A La Carte Menu, accompanied by perfectly steamed Baby Pak Choi and Hong Kong Gai Lan, both served with a delicious oyster sauce.

Our rice was mixed (the crispy with the steamed), prepared and served in dainty bowls by our excellent waiter, Bradley.

The blend of rice textures as well as the dry and fresh scallop, enveloped in the feather-light fried egg was the perfect combination – Again, huge compliments to the chefs!

The perfect end to the perfect journey into Chinese gastronomy at Gouqi was a Miniature selection of desserts, expertly created by Pastry Chef, Amy Stoyle.

Amy lived in Hong Kong for several years and has a strong Michelin-starred and fine dining background, working in restaurants across London. She presented a beautiful assiette of miniature desserts and they were all so delicious, it was impossible to have a favourite:

The Chefs’ Forum can certainly recommend Gouqi for your next culinary adventure and are delighted to offer our members a complimentary welcome cocktail on your first visit, if you book before the end of August, please quote TCF GOJI on reservation, either by phone or online.

For more information about Gouqi and the rich and varied Michelin-star-worthy menu, visit www.gouqi-restaurants.co.uk

Photography by Carlos Farinha.