Simply purchase $8 or above of any Woh Hup products during the contest period and stand a chance to win a Celebration Feast for 10 at modern Chinese cuisine restaurant Tasty Loong! The feast will be held on 2 Feb 2020* for a total of 20 winners, as well as their family members/friends.

Helmed by award-winning celebrity Chef Pung, you'll be served with a lavish feast of auspicious dishes for a fulfilling gathering with your loved ones.

5 winners will be selected each week. All remaining entries will be added on to the following week's draw.Winning results will be published on Woh Hup Facebook and Instagram pages and we will contact all winners by phone.

*In the event of adverse weather, the feast might be rescheduled to an alternative date and winners will be informed.
Try These Festive Recipes!
Vegetarian Lou Shang 素鲍鱼捞生
Serves: 10
Ingredient A
1 tin Bai Ling Mushroom
Ingredient B
60g Shredded Cucumber
60g Shredded Carrot
60g Pickled Ginger
60g Pomelo Flesh
30g Shredded Lettuce
20g Coriander Leaves
30g Fried Shredded Yam
60g Pop Crisps
2 tbsp Toasted Chopped Peanuts
2 tbsp Toasted White Sesame Seeds
5 tbsp Woh Hup Shiitake Mushroom Vegetarian Oyster Flavoured Sauce
3 tbsp Woh Hup Superior Light Soy Sauce
½ tbsp Sugar
1 tsp Sesame Oil
1 pc Ginger (small piece, crushed)
500ml Water
Sauce A (boiled and leave to cool):
3 tbsp Woh Hup Plum Sauce
2 tbsp Maltose
1 tsp Lemon Juice
5 tbsp Water
Sauce B:
2 tbsp Fragrant Oil
¼ tsp Five Spices Powder
¼ tsp Pepper
  1. Drain Bai Ling mushroom well.
  2. Put all seasoning into a saucepan and bring to boil. Add in Bai Ling mushroom and simmer at low heat for 20 minutes. Remove from heat and leave to cool. Dish up mushroom and cut into very thin slices.
  3. Arrange all ingredients B onto a platter and top with braised Bai Ling mushroom. Pour over sauce A, fragrant oil and sprinkle with five spices powder and pepper. Toss well and serve.
Steamed Fish with Pearl Scallops 珍珠贝蒸鱼
Serves: 3-4
Ingredient A
About 750g Grouper Fish
½ tsp Salt
½ tbsp Shaoxing Wine
½ tbsp Shredded Ginger
Ingredient B
2 tbsp Oil
½ tbsp Chopped Garlic
180g Frozen Pearl Scallops (thawed)
5 pips Black Garlic (diced)
90g Three Colours Capsicum
Mixture (diced)
Sauce (mixed well):
120ml Water
3 tbsp Woh Hup Abalone Sauce
2 tbsp Woh Hup Superior Light Soy Sauce
¼ tsp Sugar
½ tsp Pepper
½ tsp Sesame Oil
1 tbsp Shaoxing Wine
½ tsp Cornstarch
  1. Clean the fish, drain well and cut into butterfly shape. Rub with salt, Shaoxing wine and marinate for 30 minutes.
  2. Place the fish onto a heatproof platter lined with bamboo chopsticks. Sprinkle shredded ginger and steam at high heat for 10-13 minutes till the fish is just cooked.
  3. Remove chopsticks and pour away the water.
  4. Heat up 2 tbsp oil and sauté chopped garlic till fragrant. Add in pearl scallops, black garlic, three colours capsicum and stir well. Dish up.
  5. Pour the sauce mixture into the same wok and bring to boil. Add in fried ingredients B and bring to boil. Pour scallops mixture over the fish and serve hot.
Hot and Spicy Roasted Whole Chicken Legs 香辣火凤凰
Serves: 3-4
3 pcs Whole Chicken Legs
Marinade A:
1 tbsp Minced Garlic
½ tsp Salt
½ tsp Pepper
½ tsp Sesame Oil
Marinade B:
3 tbsp Woh Hup Oyster Sauce Extra Flavour
3 tbsp Woh Hup Hoisin Sauce
2 tbsp Woh Hup Sriracha Chilli Sauce
  1. Rub whole chicken legs with marinade A and leave for 1 hour. Then mix with marinade B and leave for another 1 hour.
  2. Roast whole chicken legs in a preheated oven at 180°C for 35-40 minutes till well cooked. Remove and serve hot.