MAI DIM SUM, MAI TREAT
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Tong left Hakkasan.
After leaving Ritz Carlton Hotel in Singapore, Tong Chee Hwee moved to England, overseeing the opening of Hakkasan.
Tong co-founded Mai Dim Sum.
Michelin star maintained for 16 years.
A Michelin star was awarded to Hakkasan, the first in the UK to be awarded to a Chinese restaurant.
Tong was awarded the “London Chef of the Year”,
the only Chinese chef to have won such an award.
Tong took on the role of Global Executive Head Chef for the Hakkasan group.
‘Tong Chee Hwee reinvents traditional Chinese flavours and techniques with distinctly modern flair.’
(Great British Chefs)
HEAD CHEF & CO-FOUNDER
Chef Tong knew from a young age that he wanted to become a chef. Growing up in China, his interest in cooking was in large part inspired by his grandmother, who greatly influenced his future inventive take on the traditional cooking styles:
Tong began his culinary career at the age of eighteen, where on moving to Singapore, he worked at the prestigious Happy Valley restaurant under Cheng Hon Chau, who was known as a master of Cantonese cuisine, and mentored Chef Tong to explore his own skills and techniques.