Tong Chee Hwee
How long have you been at the restaurant?
12 Years at Hakkasan Group, 8 months at HKK since the opening.
Which was the first restaurant you worked in?
Happy Valley Restaurant in Singapore.
What was the last London restaurant you went to, apart from your own?
A Szechuan restaurant called “Bar Shu”.
What or who has been the biggest influence on the way you cook and why?
My grandmother and my mother, because when I was young they used to cook very delicious food for me.
What is your personal signature dish?
Black pepper beef, and Champagne silver cod.
Which other chef(s) do you most admire?
Gordon Ramsey and Heston Blumenthal.
What’s the best part of your job?
When I cook very good food for my customer, their satisfaction and appreciation always make me happy.
And the worst?
Being a chef I have to work very long hours, usually from morning until late at night.
What would your last meal be?
Steamed Rice as for a Chinese person, steamed rice is something very important and can never be replaced.
Do you have a chef’s shortcut that you can share with us?
No, there’s no shortcut if you want to be a good chef, the only way is by patience and hard working.