My aspiration to become a chef began at the age of 10. This was deeply influenced by my grandma, who hails from Hakka descent. She imparted her culinary expertise to my mother, who in turn passed down this rich heritage to me. The tradition of sharing cooking skills within my family has played a huge role in shaping my passion for the craft and ultimately led me to pursue a career in the culinary arts.

During my childhood, my family farmed animals and prepared home-cooked meals using fresh produce. Among my favourite dishes was a roasted duck paired with a fried duck egg, served with plain white rice. Despite the absence of gas cookers at that time, the barbecue-style cooking method used by my family really enhanced the flavours of these dishes, and I carry those memories with me to this day. The simplicity of the ingredients combined with the unique cooking technique was the recipe for a lasting impression.

Guided by my mentor, chef Chin Hon Yin, I travelled Asia for 14 years, honing my culinary skills and techniques. Through this, I learnt that cooking is a lifestyle, and each dish should be crafted with ardour to provide guests with the best possible dining experience. It calls for a work ethic of integrity, initiative, and a deep appreciation for every aspect of cooking.

In 1982, I made a significant move from Ipoh, Malaysia, to Singapore, to pursue my culinary journey. My professional journey started as a commis chef at Happy Valley. Subsequently, in 1989, I transitioned to the Carlton Hotel, advanced to the position of sous chef at Sheraton Towers, assumed the role of senior sous chef at Marriott Tang Plaza Hotel in 1995, and finally reached the prestigious position of chef de cuisine at the renowned five-star Ritz Carlton Hotel in Singapore in 1996.

Alan Yau interviewed around 60-70 head chefs, and I felt very lucky that he chose me to be the group executive chef of Hakkasan in 2001. He trialled my cooking three or four times and he recognised my potential and consistency. I am very grateful that he believed in my ability and that we shared the same vision and work ethic.

I was not familiar with the Western culture or prepared for the cold winter seasons. It took me four to six months to settle down in London. My main challenges were my lack of contacts when I first arrived, and the language barrier – however, I was very lucky to have a lot of support around me and I was motivated by the new challenge when I moved here.

It was one of the biggest accomplishments in my professional career. I was very proud that the hard work and passion of the team had been appreciated by a different culture and it led to the expansion of Hakkasan Group in London (Hakkasan Mayfair, Yauatcha Soho and City, and HKK) and then globally. One day I came to work as normal, and there were a lot of photographers in the kitchen. I was initially confused as nobody informed me that we had achieved this award. At the time, the Michelin Guide had not yet launched in Singapore or Hong Kong so I didn’t expect this to happen. I feel very grateful and humbled. The key was the team behind the scenes working consistently hard to deliver high standards.

My culinary career took an exciting turn between 2019 and 2022 when I headed on a journey across Asia. It was during this time that I discovered the enchanting beauty of Gouqi Island, the second largest island in Shengsi County, Zhoushan City. Picturesque, it not only boasted lush fields of goji berries, but also housed one of the most well-preserved fishing villages in the region.

Captivated by the serene landscapes and the vibrant culture of the island, I found myself deeply inspired by the essence of this place. It was here that the idea for the restaurant took root, with the name itself drawing from the humble goji berry. Symbolising health and vitality, the goji berry became a powerful emblem that captured the ethos and philosophy of the restaurant I wanted to open.

The journey through Asia and the discovery of Gouqi Island was a transformative experience, shaping the vision and direction of the restaurant. With a deep-rooted connection to the land and a commitment to honouring the traditions of the region, the restaurant stands as a testament to the beauty of Gouqi Island.

Practising all the lessons I’ve learned throughout my career: that cooking is a way of life, and that you need to work with integrity and initiative. I’m also very proud of my kitchen team and their development has been one of my favourite things to witness.

Gouqi stays ahead in terms of innovation by embracing the evolving landscape of global cuisine and continuously seeking inspiration from diverse culinary traditions. Our commitment to innovation is reflected in our dedication to sourcing high-quality ingredients, experimenting with new flavour combinations, and pushing the boundaries of traditional techniques.

Looking back at my career, achieving the first Michelin star in 2003 was perhaps the most humbling moment of all. This represented a genuine breakthrough for contemporary Chinese cuisine on the international stage and we were later recognised at several more restaurants in the group. Emulating that at Gouqi, my own restaurant, would be something really special for our team. At the same time, that achievement is not an end in itself.

Our reason for being is to create exceptional and unforgettable dining experiences. By curating innovative dishes, sourcing the highest quality ingredients, meticulously preparing them, and delivering impeccable service, we aim to take Gouqi to the very top of London’s dining scene.

Nangyang Blossom in Knightsbridge.

Chef Darren Liew. 

The legendary Peking duck with Oscietra caviar, which is served three ways and carved tableside. 

Walking my cockapoo in the park with a nice cup of coffee.