（Singapore,20.06.2026）As Si Chuan Dou Hua Restaurant celebrates its 30th anniversary, founder Ms Wee Wei Ling is marking the milestone with a deeply personal tribute to her late father, Dr Wee Cho Yaw.
Through a specially curated Fujian menu titled Once Upon A Time, From Fujian To Singapore, the restaurant honours the heritage, family traditions and values that shaped one of Singapore’s most respected business leaders.
For many Singaporeans, Dr Wee Cho Yaw is remembered for his immense contributions to Singapore’s banking industry and for transforming UOB into a leading regional financial institution. To his family, however, he was first and foremost a devoted father who placed great importance on family, relationships and togetherness.
“While my father was widely known for his contributions to Singapore’s business and community, at home he was someone who deeply valued family and togetherness,” said Ms Wee.
“No matter how busy he was, Sunday lunch with the family was a tradition he never missed.”
Among her fondest memories are simple family meals shared around the dining table — porridge with preserved vegetables, traditional popiah and peanut candy from Kinmen, a favourite treat that reminded Dr Wee of his hometown roots.
Many of these memories were later documented in Ms Wee’s tribute book Food For Thought (回首来时路《亲情，友情，人间情》), where family stories are interwoven with recipes and dishes that reflect the role food played in bringing people together.
As part of the anniversary celebrations, Si Chuan Dou Hua Restaurant has collaborated with renowned Fujian master chef Chen Zhi Ling, known as China’s “Dragon Chef”, alongside Executive Chef Hoo Chee Keong of Si Chuan Dou Hua Restaurant at UOB Plaza, to create a commemorative menu inspired by Fujian culinary traditions.
The menu traces a journey back to the ancestral roots of the Wee family, showcasing flavours and dishes that reflect the rich culinary heritage of Fujian Province.
One of the highlights is the Traditional Hokkien Popiah, a dish that held special significance for Dr Wee and was often enjoyed during family gatherings. Unlike the local version commonly prepared with braised turnip, the traditional Fujian rendition incorporates fresh bamboo shoots, offering a naturally sweet flavour and delicate crunch.
Other signature dishes include the Combination of Three Hokkien Delicacies, featuring handmade taro balls, carrot cake and crispy vinegar pork; Pan-fried Oyster with Sweet Potato Flour, a beloved Fujian coastal classic; and Deep-fried Ngoh Hiang with Sturgeon Caviar, a refined interpretation of a traditional favourite that reflects the restaurant’s blend of heritage and innovation.
Beyond the cuisine, the campaign represents something more meaningful.
For the first time in its history, Si Chuan Dou Hua Restaurant has dedicated a major anniversary programme to exploring the ancestral roots of the Wee family. Through food, the restaurant offers guests an opportunity to appreciate the heritage, traditions and values that continue to influence both the family and the business today.
“As we celebrate Si Chuan Dou Hua’s 30th anniversary, this Fujian menu is a tribute to where my father’s story began and to the values he lived by,” said Ms Wee. “It is also a continuation of our family tradition of gathering around the table.”
Thirty years after its establishment, Si Chuan Dou Hua Restaurant remains a place where people come together to celebrate, reconnect and create memories. In many ways, that enduring spirit reflects the very values Dr Wee cherished throughout his life.
The commemorative menu will be available from 1 July to 30 September 2026 exclusively at Si Chuan Dou Hua Restaurant, UOB Plaza, with prices starting from S$138++ per person. UOB cardmembers will enjoy 15% savings on the promotional set menus and receive a complimentary gift of peanut candy specially air-flown from Xiamen — a nostalgic reminder of the flavours that connected Dr Wee to his Fujian roots.
