Chef Tong Fatt Kok started cooking from the age of 16 in his family run restaurant situated in Perak, Malaysia. Adapting traditional and authentic culinary techniques and recipes from Malaysian and Chinese culture, Chef Tong Fatt Kok became an expert in Wok and Fine Dining. His experience outlines being Head Chef in Royal China, Grand Emperor Hotel as well as being one of the pioneers who opened Chai Wu in Harrods.
Since opening Chai Wu, Chef Tong Fatt Kok has bought a wealth of experience to create an enticing menu of contemporary Chinese cuisine incorporating speciality and luxury ingredients. His flair for creativity has heavily contributed to the success of Chai Wu.