Sin Leong & Hooi Kok Wai

Sin Leong & Hooi Kok Wai

To Cantonese food aficionados, Masterchefs Sin Leong and Hooi Kok Wai need no introduction. Together with Masterchefs Tham Yui Kai and Lau Yoke Pui, they were famed as the “Four Heavenly Kings” of Cantonese cuisine in Singapore in the 1980s. Between the four men, they created iconic dishes such as the Chinese New Year “YU Sheng”, Yam Basket, Crystal Prawn and USA Duck and can be said to have “fathered” local Cantonese cuisine as we know it today.

Restaurant: Red Star Restaurant