When Chef Hooi visited his then-girlfriend’s home for the first time in the 1960s, he cooked up this vegetarian dish of stir-fried asparagus, mushrooms, bamboo shoots and capsicums and served it in an “alms bowl” made of fried yam paste. It was his gift for the Buddhist nuns who had adopted the women he loved. Chef Hooi and his girlfriend eventually got married and had two children. The dish born out of their love also became an integral part of Singapore’s food culture and has even made its way to restaurants in Shanghai, Taiwan and Hong Kong. There is now a non-vegetarian version with diced chicken among the vegetables.
Signature Yam Basket (佛钵飘香)