Jade’s Executive Chef Leong Chee Yeng is well-known for injecting artistic flair into Cantonese cuisine, creating awe-inspiring yusheng dishes year after year. And The Year of the Rabbit is no different. 

Chef Leong presents the Premium Gold Rush Yu Sheng, in which he meticulously arranges fresh ingredients to portray a white rabbit. A minimum of three-days advance order is necessary for this work of art. For those who prefer something more simple, Chef Leong has also prepared his specialty Gold Rush Yu Sheng, where he will show off his Chinese calligraphy skills with an adorable hand-drawn bunny.

To complete your feast, order the limited Rabbit-shaped Sesame and Peanut Muah Chee that the chef has specially crafted for the rabbit year. Jade’s festive menu is available from 3 January to 5 February 2023 for both dine-in and takeaway.

Find out more here: Jade

Executive Chinese Chef Daniel Cheung who hails from Hong Kong is the freshly-minted head chef, who took over the reins at Shang Palace earlier this year. Diners at the one-Michelin-starred restaurants can expect some Hong Kong touches in the Chinese New Year menu, such as his signature steamed garoupa fillet layered with crisp bean crumb sauce and stir-fried glutinous rice served on a wafer-thin layer of egg and studded with preserved meat. 

One of the restaurants’ must try dishes this festive season  is the limited-edition Auspicious Rabbit Yu Sheng, meticulously arranged to mimic a bunny motif. Accompanied with South African Abalone, Hokkaido Scallop, Local Lobster and Scottish Smoked Salmon, this dish is set to impress your family and friends. Available from 9 January to 5 February, a minimum of 2 days advance order is required to enjoy this delicacy.

For those who would like to gather for a lunar new year lunch, order Shang Palace’s Dim Sum delights include rabbit-shaped custard buns. This festive lunch menu is available from 22 January to 5 February 2023.

Find out more here: Shang Palace

To celebrate the Rabbit year, Master Chef Chan Hwan Kee of Min Jiang has crafted the Five Blessings ‘Lo Hei’, which is a unique rendition of the classic dish. His version comprises indulgent ingredients such as lobster, six-head abalones, raw salmon, Hokkaido scallops, making it a perfect dish to usher in the Lunar New Year.

Instead of the usual plum sauce as dressing, Chef Chan has chosen to spruce things up by adding strawberry jam, calamansi juice and chilli padi to name a few. If you are dining in, Chef Chan will paint a beautiful illustration of two rabbits in a bamboo forest on the yusheng platter. 

For a sweet treat, get your appetites hopping with the adorable Bountiful Bunnies ‘Nian Gao’ with Black Sesame Paste, which is a reimagined traditional classic nian gao (traditional glutinous sweet treat). The rabbit-shaped confection is made with steamed glutinous rice flour and coconut milk filled with black sesame paste, combining flavours of two well-loved Chinese desserts. 

The hotel is also known for its innovative snacks. Making its debut this year is the Ranch Carrot Chips, which are coated with onion powder, parsley and chives. 

These delights are available from 4 January to 5 February, and an advance order of 5 days is required for takeaways. The presentation for the yusheng may differ for takeaways.

Find out more here: Min Jiang

Over at Man Fu Yuan, Executive Chinese Chef Aaron Tan has worked tirelessly with his team to come up with a delightful lunar new year menu, filled with auspicious symbolisms. 

His show-stopping dish? A stunning 60-inch “Prosperity Rabbit” Yusheng, For this dish, Chef Tan painstakingly arranges the ingredients to resemble the chinese character for “rabbit”. The yusheng is also adorned with fanciful ingredients such as mini abalone, lobster, sea urchin, ikura, among others. 

To switch things up, Chef Aaron has foregone the usual plum sauce, replacing it with refreshing honey pink guava dressing and shallot oil, to symbolise the welcoming of new and sweeter beginnings. Another interesting addition would be chef’s rice pops which would replace the traditional pok chui cracker. The festive menu and yusheng is available from 3 January to 5 February.

Find out more here: Man Fu Yuan

Executive Chinese Chef Ku Keung who heads the kitchen at Golden Peony is well-known for his intricate contemporary Cantonese cuisine. Every year, Lunar New Year is a grandiose affair at the restaurant and Chef Ku ensures that his dishes would not fail to impress and satisfy your guests. 

Chef Ku’s impressive rabbit-inspired Fortune Gold Flakes Yu Sheng is only available upon request. However, diners can be rest assured that the usual Fortune Gold Flakes Yu Sheng comprises the same luxurious ingredients, ranging from Lobster, Abalone to Chef Ku’s special creation this year, meatless Bak Kwa. 

There’s always room for desserts, so save space for the Rabbit Soy Pudding that is in the shape of a bunny. It is available as part of set menus or as an a la carte dish. Golden Peony’s festive menu is available from 2 January to 5 February.

Find out more here: Golden Peony

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