The former executive head chef of Hakkasan group, Chee Hwee Tong, is to open restaurant Gouqi in London's St James's this month.
Tong, who oversaw Michelin-starred establishments including Hakkasan, Yauatcha and HKK for the past 18 years, has returned to the London restaurant scene for the first time since 2019.
He will offer contemporary Chinese cuisine using live produce from across the globe, such as Norwegian King crab, Gillardeau oysters or Scottish lobster.
Dishes will include Peking duck with Oscietra caviar; eight treasure crispy chicken with foie gras and the steamed royal dim sum platter.
The 78-cover restaurant will also serve an eight-course European style tasting menu option that can be paired to wines. It has plans to expand its lunch-time dim sum offering from 1 March.
There will be a selection of rare teas, including the Emperor's Golden Eyebrow and the Jin Jun Mei black tea.
Gouqi has two private interconnecting dining rooms named Crimson Ruby; three tables in a semi-private area; and a banquette seating area featuring artwork from six different Chinese restaurants.
Alan Tang, who has worked with Hakkasan, Four Seasons, Shangri-La the Shard and Young Chef Young Waiters for the China/South-East Asian category, has been appointed as restaurant director.
Valentin Bunea has been named head sommelier, while Jamie Rowe will take over as bar manager.