We delve into the life and inner thoughts of a top chef. This week: Tong Chee Hwee, chef-patron, Gouqi, London
What was your best subject at school?
Cooking
What was your first job?
Calligraphy
What was your first job in hospitality?
Commis chef at the Ritz-Carlton in Singapore
What do you normally have for breakfast?
Mantou bread and a latte
What do you do to relax?
I take my dog for a walk – but also watching TV, running and swimming
Which is your favourite restaurant?
The Fat Duck, Berkshire
What’s your favourite hotel?
The Ritz Carlton in Singapore – it’s where I began my career
What is your favourite drink?
Kopi Luwak coffee
What is your favourite food?
Everything
Which ingredient do you hate the most?
I don’t hate any ingredient
What flavour combinations do you detest?
None
Which person in catering have you most admired?
Chef Chin Hon Yin was my mentor, and I followed him throughout Asia for 14 years, developing my culinary skills.
I started as a commis chef and worked my way up to head chef at the Ritz-Carlton Singapore. He taught me that cooking is a way of life, and every dish must be cooked with passion to offer the best possible dining experience to our guests. I learned to work with integrity and initiative and embrace every aspect of cooking.
If not yourself, who would you rather have been?
A famous interior designer
Tell us a secret...
I’m planning a new project
What irritates you most about the industry?
Unfair feedback
What’s your favourite film?
Three Kingdoms
Who would play “you” in a film about your life?
Nicholas Tse
What is your favourite prepared product?
Lee Kum Kee products – especially the oyster sauce
Who would be in your ‘fantasy’ brigade?
Heston Blumenthal, Daren Liew of Blue Jasmine in Southampton and Jeff Tan of VietFood and GO