Hei Hei Tiger, a new Cantonese eatery from Blagden Group Hospitality (the team behind Blagden Alley’s Hong Kong-inspired Tiger Fork), opened February 25. 

Spinning off Tiger Fork’s Cantonese cuisine, Hei Hei Tiger will serve a playful menu of Chinese barbecue, Hong Kong-style noodle bowls, and soon, boba milk tea in a unique fine-fast casual format within the Urbanspace Food Hall at Tysons Galleria in Virginia. 

Hei Hei Tiger (pronounced “hey hey tiger”) means “Happy Happy Tiger” in Chinese. The double happiness characters are significant in Chinese culture, symbolizing a union and joy.

The culinary program is led by co-owner Will Fung, who has been part of Tiger Fork’s operating team since day one, in collaboration with the group’s corporate chef/co-owner Nathan Beauchamp and co-owner Greg Algie. A Hong Kong native, Fung has more than 20 years of industry experience, both back-of-house as a former sushi chef at Sushiko and founder of the Dirty South Deli food truck, and front-of-house as former general manager at Ted’s Bulletin and Matchbox. Most recently, Fung spent his entire 2018 in Kyoto, cooking and training in 3 Michelin star Kaiseki restaurants Kikunoi and Takeshigero under the guidance of chef Yoshihiro Murata.

Inspired by the styles of Hong Kong dining, Fung draws on his childhood and familial cooking heritage, plus the techniques learned from his Japanese training, such as the fine art of dashi and intricate broths and sauces, and modernizing the recipes for today at Hei Hei Tiger.

“Before we opened Tiger Fork, we always had this idea to open a hybrid service, casual-style concept offering Chinese barbecue and Hong Kong noodle soups,” said owner Greg Algie. “After seeing the success and positive response to Tiger Fork, and with Will at the helm, we’re excited to make our first expansion outside of DC.”