8 unique yu sheng creations to toss this Chinese New Year
Salmon sashimi and plum sauce are so last year. Chefs are now spotlighting ever-more exotic seafood and dressing alternatives.
Cassia’s been known for its delectable abalone yusheng platters for some time now, but chef Lee Hiu Ngai is rocking the boat in a good way with this year’s prosperity lo hei. Generous ocean-fresh slices of lobster and salmon sashimi and dollops of uni sit enticingly together atop gentle mounds of fresh greens. The resulting kaleidoscope of flavours and textures is then masterfully tied together, and also given a citrusy kick, with Lee’s special passion fruit sauce.
Available: Jan 28–Feb 11
Each Crystal Jade eatery, with its own signature menu, has unique appeal, but Crystal Jade Prestige is pushing the envelope this year. Its Prosperous Health Yu Sheng boasts fresh herbal ingredients which give the otherwise ubiquitous Chinese New Year dish unusual depth — cordyceps flowers impart a mellow ginseng-like taste and sweet lily bulbs add a satisfying crunch. With salmon and vegetarian options at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Dining IN, and Reunion Baby Abalone Yu Sheng at the Group’s casual diners, there’s something for everyone.
Available: Jan 16–Feb 12
It’s an unusual combination for a yusheng dish, but it works: Arctic surf clams, mesclun greens, strips of radish, carrot, red ginger and jellyfish, topped with yam crisps. Hua Ting’s spanking new list of lo hei dishes, each boasting a different premium topping (or in the case of the live Australian lobster, abalone and fresh salmon roe lo hei, a handful of them), promises to delight seafood gourmands from all over Singapore. Choose from the above or salmon, abalone or hamachi sashimi. Vegetarians will appreciate the Organic Seasonal Greens Lo Hei.
Available: now–Feb 11
Fullerton’s Jade restaurant is certainly pulling out all the stops. Champagne jelly, gold leaf and honey pineapple (ong lai) are coaxed to meld with the textures and flavours of the usual salad ingredients and salmon sashimi with golden drizzles of olive oil in its Eight Happiness Gold Rush Yu Sheng. Making things even fancier, the ingredients are carefully arranged in the shape of a rooster — auspicious calligraphy on the side of the plate adds a final flourish. Over at Town restaurant, diners can go for the Traditional Fa Cai Yu Sheng, topped with luscious lobster and hamachi (Pacific yellowtail).
Available: now –Feb 11
At the popular Li Bai Cantonese Restaurant, both diners and takeaway customers can gleefully put together one-of-a-kind yusheng creations to suit themselves. Whether it’s due to finicky tastes or the desire to indulge, the range of options available is sure to suffice. Start with a basic lo hei platter (pomelo, yam, sweet potato, white radish, carrot, pickled ginger etc.), and pick from Alaskan king crab, salmon, ikan parang (wolf herring), abalone or lobster toppings. Add-ons include extra seafood portions, crispy salmon skin, crackers, and even another serving of veggies.
Available: Jan 11–Feb 11
Man Fu Yuan’s “must-try” this festive season certainly deserves that moniker. Its star ingredients, whose sources traverse the global spheres, result in a fascinating amalgamation of tastes and mouthfeels that will pique anyone’s tastebuds. Behold the Black Truffle Yu Sheng with Deep Sea Red Crab, Silver Bait Fish and Fresh Fruits. Take a few moments to appreciate the fact that the chef has drawn inspiration from the ocean floor, open sea, soil and fruiting trees, then tuck in. It’s quite the novel experience.
Available: now–Feb 11
A sizeable number of people don’t eat raw fish, and for them, Shang Palace’s lo hei platters, featuring smoked Norwegian salmon, are a Chinese New Year lifesaver. Catering to this niche crowd with both dine-in and takeaway options, Chef Steven Ng has livened things up by providing poached lobster and braised abalone options and add-ons, while also managing to harmonise the stronger aromas, textures and tastes of the cooked seafood with the vegetables by using a soothing grape vinegar dressing.
Available: Jan 16–Feb 11
Shang Palace, Shangri-La Hotel (Dec 27–Jan 25 for takeaway orders). Tel: 6213 4473/6213 4398.
This year, Szechuan Court’s yu sheng comes in several guises—diners will get to choose the type of seafood they want as their order’s crowning glory, from four choice options: Hokkaido snow crab, salmon sashimi, abalone sashimi, and lobster sashimi. Whichever your pick, a goodly portion of it will be served atop a bountiful medley of julienned vegetables, the whole colourful offering glistening with generous lashings of a lightly tangy sweet plum and kumquat sauce.
Available: Jan 16–Feb 11