The Phoenix Spring Chicken is another signature from Master Chef Hooi's original menu, served whole and sauced to order. The chicken is tender and the sauce is aromatic, combining Cantonese technique with signature spicing. This dish remains largely unchanged from its original 1963 preparation.
Tips from diners
This is the other founding dish alongside chili crab. Ordering both provides context for understanding Dragon Phoenix's historical importance.
Dragon Phoenix's chili crab holds historical significance as the dish that Master Chef Hooi created and that redefined Singapore's seafood cuisine. The sauce is thick, sweet, and moderately spiced—designed for scooping with fried buns. This version represents the original inspiration that became ubiquitous across Singapore's seafood restaurants.
Tips from diners
Order the chili crab to experience the original preparation that inspired countless imitations across Singapore. This is where it all began.
The yam ring is a vegetable course showcasing Cantonese technique—a shredded yam basket fried until crispy and served filled with stir-fried seafood or vegetables. This presentation-focused dish demonstrates why Dragon Phoenix was considered among Singapore's finest.
Tips from diners
The yam basket is entirely handmade by the kitchen—the crispy texture requires precision shaping and frying temperature control.
The Kyoto Pork Ribs are a signature preparation combining Japanese beef short ribs with Cantonese cooking technique. The ribs are slow-cooked until fall-apart tender, then glazed with a savory sauce. The dish reflects the post-war culinary fusion that characterized Singapore's restaurant development.
Tips from diners
The pork ribs are tender enough to separate from the bone with chopsticks—an indicator of proper cooking technique.
This steamed seabass preparation follows classical Hong Kong technique—the whole fish is poached gently to preserve moisture, then finished with a simple soy sauce base and scallion oil. The preparation puts the fish's quality and freshness on display with minimal intervention.
Tips from diners
The seabass here is fresh from the tank and cooked simply—taste the fish quality rather than heavy saucing.
Dragon Phoenix Restaurant was founded in 1963 by Master Chef Hooi Kok Wai, one of Singapore's legendary 'Four Legendary Chefs' (Si Da Tian Wang). The restaurant is credited with inventing Singapore's iconic chili crab, a culinary legacy that shaped the country's seafood dining scene. Located at Clarke Quay in a heritage space, Dragon Phoenix continues to serve classical Cantonese dishes and excellent seafood with the same dedication to tradition that defined its founding generation.
Dragon Phoenix is one of Singapore's oldest fine dining restaurants—the Clarke Quay location retains heritage charm with river views.
Reservations are recommended, particularly on weekends and for larger groups. The restaurant can get crowded, especially during dinner service.
Lunch dim sum service runs from 11 AM-3 PM on weekdays and 10 AM-3 PM on weekends. This is a different experience from dinner à la carte.
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