The 40-cover restaurant will serve modern Chinese cuisine rooted in traditional techniques, with a focus on seasonal tasting menus. The venue will occupy two levels, comprising a ground-floor dining room and a lower ground-floor tea and private dining room.
Signature dishes will include 36-hour dry-aged Peking duck with homemade black truffle pancakes; Teochew-style wild seabream; 1986 wild king prawns; Shanghai-style braised wheat gluten; and braised pumpkin with dried shrimp roe.
Tan has more than 30 years of experience in the hospitality industry and is best known for his role in launching Hakkasan Mayfair, where he served as chef de cuisine from 2010. The restaurant was awarded a Michelin star nine months after opening.
Born in Malaysia, Tan began his professional career there before moving to Singapore, where he worked at Crystal Jade Palace and Conrad International Centennial.
He moved to London in 2004 to join Hakkasan Hanway Place as senior chef before taking on the Mayfair opening. He left the Hakkasan Group in 2014 to lead the culinary operation at Yuan at Atlantis The Palm in Dubai.
In 2021, Tan established a consultancy specialising in Chinese cuisine. The following year, he worked with China Crown Restaurant Group to launch Baoli in Madrid before setting up Leong Asia Club at JW Marriott Madrid.
Tan also works as a private chef, with clients including former French president François Hollande and former UK prime minister Rishi Sunak.
Further details about the upcoming restaurant are expected to be announced closer to opening.