Back in 1963, Master Chef Hooi Kok Wai, one of the Singapore’s “Four Heavenly Chefs” opened an eating establishment that all would talk about. To begin, he created Singapore’s First Chili Crab, Phoenix Spring Chicken, Yam Basket, and Kyoto Pork Ribs. These dishes have became standard menu items in most Chinese eating establishments.
CLASSIC 177A River Valley Road, #06-00 Novotel Clarke Quay (Liang Court), Singapore 179031
Tel: (+65) 6339-3368
GRAND 131 Rifle Range Road, 2nd level of Block 2, Singapore 588406.