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Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

In the 1960s, respected Singaporean chefs Tham Yui Kai, Sin Leong, Lau Yoke Pui and Hooi Kok Wai were known affectionately as the Four Heavenly Kings. Wanting to create a special Chinese New Year dish, the four chefs took a simple raw fish salad common to both Cantonese and Teochew traditions in coastal Guangdong, eaten particularly on the seventh day of the Chinese New Year: they added to it intentionally symbolic and colourful ingredients, a sweet-tangy sauce, and a communal way of presen