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HKK

An Interview With HKK's Chef Tong Chee Hwee http://uk.glam.com/an-interview-with-chef-tong-chee-hwee/

from Great British Chefs

Har gau

Har gau (Chinese dumplings): 450g prawns, peeled, 1/2 tsp chicken st| Tong Chee Hwee, Great british Chefs

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from Great British Chefs

Jasmine tea-smoked pork ribs

Using jasmine tea leaves to smoke the meat before coating them in sauce, Tong Chee Hwee's pork ribs recipe takes a classic to new, elegant heights

Tong Chee Hwee gives us one of his popular Hakkasan dishes, a stunning baked fish recipe combining sweet honey with luxurious champagne.

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The skill and creativity of Michelin-starred chef Tong Chee Hwee shines beyond comprehension. He injects his talent for presenting complex flavoured Cantonese dishes with a modern flair, delivering originality and vitality to every dish at HKK.

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from Great British Chefs

Stir-fry black pepper beef

A fantastic #beef stir fry #recipe by Tong Chee Hwee, who first created the dish for the menu at #Hakkasan.

This stunning collection of dim sum recipes features recipes from top Chinese chefs including Tong Chee Hwee's har gau & Jeremy Pang's scallop siu mai. #recipe

from Time Out Blog

Chefs know best: where Tong Chee Hwee gets the best low-cost Asian grub in London – Now. Here. This. – Time Out London

© Louise Haywood-Schiefer Tong Chee Hwee, Head chef at Hakkasan, Yauatcha and HKK Where are the best noodles in town? 'Koya udon bar [49 Frith Street] in Soho. I go there about once a month and ten...

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