PETALING JAYA: The modern version of yee sang was probably created in Kuala Lumpur in the 1920s or 30s by a talented Cantonese kitchen apprentice, who eventually became one of the region's most sought-after chefs.
Chef Tham Mui Kai's niece Lee Wai Yoke, 77, said her uncle had come up with the recipe when he was an apprentice at the Yok Woo Hin restaurant in Kuala Lumpur's Petaling Street.
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