A ‘Wok Hei’ Adventure in Singapore! What is wok hei? Why do stir fry dishes at restaurants taste so much better than when you make them at home? More rich. More smokey. More aromatic and intense. This is wok hei, the “breath of the wok” so they say. Wok kitchens use flames that get intensely hot, and it takes a master chef to understand how to control that heat without overcooking the food. It’s a necessity in Asian cooking and cooking on a wok burner can be very, very fast-paced, but it’s almost artistic to watch how a wok chef moves in the kitchen. Singapore is an incredible city for food - everyone knows that - but let’s look a bit deeper and learn more about how wok hei is used in some of Singapore’s favourite dishes. We’re here to seek out the very best of Singapore’s ‘wok hei’! Make sure to look for dishes like hor fun, cereal prawn, Hokkien mee, black pepper crab and chilli crab when you’re over here! 📍 Keng Eng Kee Seafood at Alexandra Village 📍 Hua Yu Wee Seafood Restaurant ...