Hooi Kok Wah Explained

Hooi Kok Wah (; born 1939), also known as Hooi Kok Wai,[1] [2] is a Singaporean chef and restaurateur. Known as one of the country's four "heavenly kings" of cooking, he began his cooking career in the 1950s.

Career

Hooi started working as a cook at the Cathay Restaurant in the 1950s.[1] On 8 April 1963, Hooi opened his own restaurant, the Dragon Phoenix Restaurant in Tanjong Pagar.[3] In 1974, the Red Star Restaurant, a joint venture between Hooi and his former colleagues at the Cathay Restaurant, was opened.[1]

Hooi is credited with creating a distinct version of chilli crab that involves eggs, sambal, and tomato paste.[4] [5] Hooi and his Red Star Restaurant co-founders, collectively known as the four "heavenly kings" of cooking in Singapore, are also credited with popularising a Chinese New Year raw fish salad known as yusheng.[6] [2] As of 2018, Hooi was still involved in running the Red Star Restaurant, while he had handed over management of the Dragon Phoenix Restaurant to his son.[7]

Notes and References

  1. News: Coming together over raw fish – for 30 years now. 27 January 1995. 15. Weekend East.
  2. News: A dish called yu sheng. Xuanwei. Teo. 29 January 2011. Today. 2.
  3. Web site: Did Chilli Crab Come From Singapore... Or Malaysia?. Event occurs at 19:05. 12 April 2023. CNA Insider. 14 April 2023.
  4. Book: Schneider-Mayerson, Matthew. 32. Eating Chilli Crab in the Anthropocene. 2022. Ethos Books . 9789811459634.
  5. Web site: Singapore Tourism Board. Chilli Crab. 14 April 2023.
  6. News: He's a founding father of yusheng. Pau Lin. Teo. 18 February 2007. 69. The Straits Times.
  7. News: 亚洲食尊美食盛会头炮 名厨冼良与许国威 古早婚宴菜上桌 . . 24 February 2018 . 5 June 2023.