Hooi Kok Wah

Hooi Kok Wai (; born 1939), also known as Hooi Kok Wah, 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 Hooi started working as a cook at the Cathay Restaurant in the 1950s. In 1974, the Red Star Restaurant, a joint venture between Hooi and his former colleagues at the Cathay Restaurant, was opened. Hooi and his Red Star Restaurant co-founders are also credited with popularising a Chinese New Year raw fish salad known as yusheng and inventing the yam ring.

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.