Hooi Kok Wah (simplified Chinese: 许国威; traditional Chinese: 許國威; pinyin: Xǔ Guówēi; born c. 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 edit
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]
References edit
- ^ a b c "Coming together over raw fish – for 30 years now". Weekend East. 27 January 1995. p. 15.
- ^ a b Xuanwei, Teo (29 January 2011). "A dish called yu sheng". Today. p. 2.
- ^ "Did Chilli Crab Come From Singapore... Or Malaysia?". CNA Insider. 12 April 2023. Event occurs at Event occurs at 19:05. Retrieved 14 April 2023.
- ^ Schneider-Mayerson, Matthew (2022). Eating Chilli Crab in the Anthropocene. Ethos Books. p. 32. ISBN 9789811459634.
- ^ "Chilli Crab". Singapore Tourism Board. Retrieved 14 April 2023.
- ^ Teo, Pau Lin (18 February 2007). "He's a founding father of yusheng". The Straits Times. p. 69.
- ^ "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". Lianhe Zaobao. 24 February 2018. Retrieved 5 June 2023.
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