Once Upon A Time, From Fujian To Singapore

Celebrating 30 Years with a Tribute to Founder Dr Wee Cho Yaw's Fujian Heritage

Inspired by Dr Wee’s roots in Kinmen, Fujian, it traces a personal journey from Fujian to Singapore — from father to daughter, and from a restaurant founded on connection to generations of guests who have gathered around our table for the past 30 years. 

In collaboration with renowned Fujian master Chef Chen Zhi Ling (陈智灵) , the menu brings these influences to life through thoughtfully crafted dishes inspired by Fujian flavours. Each dish reflects the values that have shaped Dr Wee’s legacy.

Combination of Three Hokkien Delicaies (福建风味小吃拼盘) – Handmade Taro Ball, Carrot Cake and Fried Crispy Pork (手工芋枣、罗卜粿、脆醋肉), showcasing the comforting flavours and culinary traditions found across the Fujian region.

Pan-fried Oyster with Sweet Potato Flour (福建海蛎煎) – A Fujian classic featuring fresh oysters bound with sweet potato flour, celebrating the region's rich coastal culinary traditions.

Deep-fried Ngoh Hiang with Sturgeon Caviar (奇妙五香佐鲟龙鱼籽酱) – A refined interpretation of a beloved Fujian classic, symbolising the restaurant's commitment to preserving heritage while embracing innovation.

To mark this special occasion, UOB Cardmembers enjoy 15% off the commemorative menus, along with an exclusive gift of peanut candy specially air-flown from Xiamen.

View our menus here.

The commemorative menus are available from $138++ per person, from 1 July to 30 September 2026, exclusively at Si Chuan Dou Hua Restaurant, UOB Plaza.