Michelin-starred Head Chef Tong Chee Hwee and his kitchen showcase the true diversity and unparalleled range of ingredients, styles and cooking techniques of Chinese cuisine. The tasting menu changes regularly, illustrating Chef Tong’s passion for creating complex flavoured Chinese dishes with a modern flair. With a philosophy that tells the story of both ancient and contemporary China through reviving and modernising recipes, Chef Tong and his team use the state-of-the-art kitchen as a culinary laboratory to develop unique dishes. The kitchen combine authentic wok and barbecue cooking methods alongside modern techniques, using local and organic produce and coastal seafood from the British Isles where possible.
The pastry kitchen is overseen by Executive Pastry Chef Graham Hornigold. He and his team led by Head Chef Melanie Nelson-Ström create desserts that explore the relationship between classical European recipes and Chinese cuisine.
Christine Parkinson, Head Wine Buyer, has won numerous awards for her innovative wine lists. The list at HKK is an embodiment of her journey of discovery of wine: it’s an extensive list that includes wine from both local and far-flung places, and each section is creatively described. Eder Neto, Senior Bar Manager, creates unique cocktails using unusual ingredients that complement both the wine and the dishes at the restaurant. The tasting flights are offered to accompany the menu, and ranges from sakes and cocktails to unique fine wines.