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Asian - Cantonese - Chinese

ack in 1963, Master Chef Hooi Kok Wai, one of the Singapore's "4 Heavenly Chefs" opened an eating establishment that all would talk about. To begin, he created Singapore's first Chilli Crab, Phoenix Spring Chicken, Yam Basket, and Kyoto Pork Ribs. These dishes have became standard menu items in most Chinese eating establishments.

In the mid 60's, together with the other three "Heavenly Kings", namely the late Mr. Tham Mui Kai, Mr. Sin Leong, Mr. Lau Yoke Pui, they created the "Lunar New Year Raw Fish", which now becomes a culinary culture in Singapore.

Years and dishes later, we know you won't be disappointed. So, soak in the celebrated history our humble establishment. Discover our tradition and some of our new tastes. Be at home at Chef Hooi's pride and joy.

Restaurant Note

Please note that for Phase 2, social distancing measures are still in place, and restaurant dine-in reservations are limited to a maximum of 5 persons per table.

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Dragon Phoenix Restaurant

  • 177A River Valley Road#06-00 Novotel Clarke Quay | Map
  • +65 63393368

Restaurant Details

  • Mon - Sat: 11:00 - 15:00
    Mon - Sat: 18:00 - 23:00
    Sun: 10:00 - 15:00
    Sun: 18:00 - 23:00
  • Casual Elegant
  • Casual
  • Cash, Visa, MasterCard
  • Mr. Hooi Kok Wai
  • Parking is available at Liang Court carpark.

Additional Details

  • Non-smoking Restaurant
  • Weddings
  • Child Friendly
  • Wheelchair Friendly
  • Weekend Brunch
  • Corporate Events
  • Large Groups
  • Private Rooms

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