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Master Chef

Hooi Kok Wai

In 1963, Master Chef Hooi Kok Wai opened the first Dragon Phoenix Restaurant and contributed many iconic dishes that set the landscape for a unique  Chinese culinary sub-genre in Singapore’s multi-racial food culture.  His creations such as Chilli Crab, Yam Basket and Kyoto Pork Ribs have now become standard items in almost all Chinese eating establishments in Singapore.


Additionally, he is also the creator of Yusheng, a raw fish salad dish that has became part of the Lunar New Year festive culture in Singapore.  In 2022, Yusheng is nominated for UNESCO inscription

as part of Singapore’s intangible cultural heritage.


Inspired by Master Chef Hooi, Wok & Staple is not just a brand extension of Dragon Phoenix, it is our efforts to preserve Chinese cuisine and to promote its Singapore-style derivatives in a causal-chic setting, offering a verity of tastes through our daily lunch sets and an Omakase dinner tasting menu that features iconic Singapore culinary legacies.

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