Nyonya-style Yu Sheng

Here’s a yu sheng platter with a tropical twist. In line with Chinese New Year, and of course keeping in mind Violet Oon’s Peranakan roots, a Nyonya-style rendition has been brought to the table. Featuring ingredients such as kaffir lime leaves, pink ginger flowers and green mangoes, one can expect a piquant zing and aroma from this fragrant platter.

The yu sheng platter will be available from Jan 22, 2019, and pre-orders are taken two days in advance.

Violet Oon, 881 Bukit Timah Rd, Singapore 279893. T: 9834 9935

Fugu Sashimi Yu Sheng

Fugu (pufferfish) sashimi Yu Sheng is back at Si Chuan Dou Hua Restaurant this year with the added goodness of crispy silver bait, tender homemade bak kwa and fresh greens at the TOP of UOB Plaza outlet.

Catering to the increasingly health-conscious crowd, vegetables such as rocket leaves and ice plants are used and the usual sweet Yu Sheng sauce is replaced with a dressing of balsamic vinegar and olive oil.

Over at their PARKROYAL on Beach Road outlet, the fugu sashimi is paired with a homemade mala-infused crispy pork floss and shredded jade abalone for an Auspicious Lo Hei. Available from Jan 14 to Feb 19.

Si Chuan Dou Hua Restaurant, UOB Plaza, 80 Raffles Place, #60-01 UOB Plaza 1, Singapore 048624. T: 6535 6006 / Parkroyal on Beach Road, 7500 Beach Road, Singapore 199591. T: 6505 5722

Healthy and Zesty Yu Sheng

One cannot miss out on Chopsuey’s ‘lucky lunar lo hei’ – a new toss-up of the traditional Chinese New Year dish. Featuring fruits and vegetables such as kale, red radish, fresh blueberries and pomegranate, this Yu Sheng – topped with salmon and a zesty dressing – can easily pass off as a superfood salad. Regardless, the flavours meld together in a divine combination.

Chopsuey Cafe, 10 Dempsey Rd, #01-23, Singapore 247700. T: 6708 9288

Hamachi and Pork Floss Roll Yu Sheng

Playing on flavours and textures, group executive chef Martin Foo presents this good-looking auspicious tidings Hamachi Yu Sheng for this Chinese New Year with salmon roe and umibodo (or sea grapes), providing a burst of briny flavours and contrast to the sweeter pickled items, while enhancing the freshness of ingredients such as julienne carrot and turnip. As a nod to the year of the pig, pork floss rolls are added for extra crunch.

A homemade dressing consisting fresh passionfruit, roselle juice and plum sauce pairs impeccably with the savoury flavours of this delightful combination. Available at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Dining IN for dine-in and takeaway.

More information on Crystal Jade outlets here.

Prosciutto di Parma Yu Sheng

To celebrate the Chinese Year of the Pig in an East meets West fashion, chefs at Hotel Fort Canning incorporated the prized Prosciutto from the Parma region in Italy into a fruit-centric Yu Sheng dish (serves 10 to 12 persons). The savouriness of finely-sliced Parma Ham works well with julienne of fresh fruits, which includes rock melon, red dragon fruit, apples, green mango, green papaya, kiwi, and capsicums.

A combination of shredded carrot and white radish form the base of the salad “tower”, while crispy fish skin, yam strips and lotus root chips give extra crunch. A Japanese yuzu, plum and olive oil dressing is added for a tangy finishing touch. Available as add-ons for their reunion feast packages and also for takeaway.

Orders must be made three days in advance. Closing date for orders is Feb 16, 12 noon. Collection of orders from 11am to 7pm daily.

Hotel Fort Canning, 11 Canning Walk, Singapore 178881. T: 6559 6796

Refreshing and Healthy Yu Sheng

This healthy Yu Sheng is the new creation of award-winning Hua Ting’s Masterchef Lap Fai. Prepared with smoked salmon, specially imported ice plants, organic seasonal greens and a fragrant red plum sauce, this refreshing Yu Sheng is a great choice if you don’t want to overindulge in your CNY feasting. Available for dine-in and takeaway, till Feb 19.

Hua Ting Restaurant, Orchard Hotel, 442 Orchard Road, Singapore 238879. T: 6739 6666

Special Piggy Edition Gold Rush Yu Sheng

A lavish Special Piggy Edition Gold Rush Yu Sheng awaits those who head to The Fullerton Hotel Singapore’s signature Cantonese restaurant Jade. It features lobster, Australian abalone, Norwegian salmon and house-made Champagne Jelly with edible gold leaf which symbolises wealth — hence its name. Paired with a signature sweet and tangy Honey Pineapple sauce, this picture-perfect masterpiece by Chinese executive chef Leong Chee Yeng uses pink radish to form the image of a cute piglet – a painstaking operation that takes 1.5 hours of work.

Takeaway options are available. Classic options such as salmon are also available for dine-in and takeaway.

Jade, The Fullerton Hotel Singapore, 1 Fullerton Square, Singapore 049178. T: 6877 8911

Bountiful Yu Sheng with Alaskan King Crab, Truffles and Rosella Fruit

Renowned for the use of seasonal produce and authentic Cantonese dishes, Cherry Garden offers a selection of Yu Sheng ranging from the popular Prosperity Yu Sheng with salmon and crispy fish skin to the luxurious Bountiful Yu Sheng with Alaskan crab meat, salmon, and black truffle.

All the Yu Sheng creations have julienned rosella fruit added for a fruity, tart flavour and are dressed in a velvety, aromatic spring onion sauce made with spring onions and olive oil. Do also look out for their The Golden Fortune cocktail at the newly opened MO Bar – a delicious cocktail of gin infused with barbecue pork and garnished with a gold leaf for a touch of good luck.

Cherry Garden, Mandarin Oriental, 5 Raffles Avenue, Marina Square, Singapore 039797. T: 6885 3500 (dining reservations) / 6885 3081 (takeaway)

Yu Sheng with Lemongrass and Strawberry Jam Dressing

This beautiful platter by master chef Chan Hwan Kee of Min Jiang stands out for the exquisite “painting” on the plate –personally illustrated by the chef himself – of eight pigs enjoying a stroll.

Yu Sheng-wise, diners can expect raw salmon slices, abalone and the hotel’s homemade bak kwa topped with yellow pickled radish, accompanied by a medley of crisp vegetables such as wild arugulas, yellow frisee, and red sorrels, as well as sesame seeds and crispy strips of fried sweet potatoes. The homemade dressing is an eclectic yet delectable concoction of calamansi juice, plum sauce, lemongrass and strawberry jam. Yu Sheng is available for dine-in at Min Jiang.

Min Jiang, Goodwood Park Hotel, 22 Scotts Road, Singapore 228221. T: 6730 1704

Fruity Yu Sheng with White Balsamic Peach Dressing

Health enthusiasts will love this offering from The Carvery. Its Golden Eight Treasures Yusheng with cured Norwegian trout comes with a pleasant selection of fresh fruits such as crunchy pomegranate, tangy green papaya and mango.

House-made white balsamic peach dressing and crispy fish skin crackers complete this light and appetising dish. Available for dine-in and pre-order takeaways. Pre-order from Jan 10 to Feb 15 for collection between Jan 15 and Feb 19. Orders to be made three days before the intended collection date.

The Carvery, Park Hotel Alexandra, 323 Alexandra Road, Singapore 159972. T: 6828 8833

For more information, visit here.

Homemade Cured Trout Fillet Yu Sheng with Black Garlic Dressing

If you’re looking for something more out of the ordinary, executive chef Andrew Chong and the Chinese culinary brigade at Racines are serving up an intriguing “East meets West” Racines’ Auspicious Yu Sheng of homemade cured trout fillet, pickled chayote, cornichon and kohlrabi together with shredded celeriac, finger lime caviar and the pièce de résistance: Dressing of fermented black garlic. Their decadent Sofitel Luxe Yu Sheng with premium abalone also makes a return this year.

Available both for dine in and takeaway at Racines and as part of Sofitel’s Chinese New Year Banquet and Reunion Menu offerings. Order at least three working days in advance. Last orders on Feb 20. Last day of collection on Feb 22.

Racines, Sofitel Singapore City Centre, 9 Wallich Street, Singapore 078885. T: 6428 5000

Online orders can be placed here.

Chocolate Piglets Yu Sheng

Impress your relatives with something adorable this Chinese New Year. Executive chef of one Michelin-starred Summer Palace Liu Ching Hai has fashioned eight piglets from white chocolate for a special themed Yu Sheng this Chinese New Year. Mindful of striking the right balance of flavours, the plum sauce is tweaked to be less sweet.

On the menu are also eight Yu Sheng options that include everything from Smoked Salmon to more unconventional combinations such as Bird’s Nest and Pear, Marinated Hokkigai Clam with Jellyfish and a vegetarian Purple Cauliflower with Lily Bulbs. For something really unique, top up your dish with additional accompaniments of choice, such as Poached Lobster, Salted Egg Yolk Crispy Fish Skin, Fish Lips and more.

Summer Palace, Level 3 Regent Hotel, 1 Cuscaden Road, Singapore 249715. T: 6725 3288

Crispy Pork and Caviar Yu Sheng

Usher in good fortune at one-Michelin-starred Summer Pavilion helmed by Chinese executive chef Cheung Siew Kong with their Crispy Pork, Jelly Fish and Black Caviar Yu Sheng.

Slices of crispy roasted suckling pig skin work wonderfully with the crunchy jelly fish, and the addition of caviar lends just the right touch of brininess to the dish. Assorted shredded vegetables, such as sweet potato and yam, and a sweet-sour dressing, complete the dish. Available for dine-in only.

Summer Pavilion, The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue, Singapore 039799. T: 6434 5286

Lobster, Sea Urchin, and Hokkaido Scallop Yu Sheng

Perfect for grand celebrations, the luxurious Lobster, Sea Urchin, Hokkaido Scallop, Salmon, Tuna & Caviar Yu Sheng will be an impressive choice. Crispy fish skin is added for added crunch and texture. Instead of the traditional sauce, a sweet and zesty kumquat sauce, which symbolises abundance and good fortune, is used, and it goes well with the swimmingly fresh seafood.

If raw food is not for you, try the new Smoked Duck Breast & Crispy Fish Skin Yu Sheng. For those looking for a non-meat option, do try the Fried Mushroom Vegetarian Yu Sheng. All Yu Sheng platters are available for dine-in and takeaway (pre-orders required).

Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, Singapore 238865. T: 6831 4605

Hamachi and Bak Kwa Yu Sheng

Start the new year with a Yu Sheng that has been given a local twist. Yàn’s Kaleidoscope of Prosperity (Shun De Style) features a mountain of crispy fried vermicelli topped with gold leaves and served with a vibrant medley of vegetables, sesame seeds, crispy youtiao, as well as slices of fresh salmon or yellow tail.

The signature creation is finished with deep red bak kwa. Available for dine-in as part of Yan’s set menus and also a la carte orders.

Yàn, #05-02 National Gallery Singapore, 1 St Andrew’s Road, Singapore 178957. T: 6384 5585

Pick-your-own-ingredients Yu Sheng

At contemporary Chinese fine-dining restaurant Forest 森, local celebrity chef Sam Leong’s Signature Salmon Yusheng, with deliciously crispy white bait as well as homemade citrus yuzu honey lime dressing for that bright fruity zest, is back by popular demand.

Diners can enjoy picking their own ingredients from a tiered counter to create their preferred flavour mix and proportion, so you get a one-of-a-kind concoction. Available for both dine-in and takeaway, from Jan 21 to Feb 19.

Forest 森, #01-521 & 522, 8 Sentosa Gateway, Equarius Hotel, Singapore 098133. T: 6577 7788

Piglet-Inspired Yu Sheng

Six different auspicious assortments are offered up by contemporary Cantonese Restaurant Hai Tien Lo. With ingredients such as sliced abalone, crab meat and black truffle, diners are sure to be spoilt for choice. Not to mention the piglet-inspired Wealth Fortune Yu Sheng (decked with premium ingredients like gold and silver flakes, lobster, sliced abalone and French scallops), exclusive to the Heavenly Prosperity set menu.

Hai Tien Lo, 7 Raffles Boulevard Singapore 039595. T: 6336 8111

Uni, Caviar, and Sashimi Yu Sheng

For the new year, Uni Gallery features a decadent creation – an uni and caviar sashimi yu sheng platter. An umami paradise is promised, with savoury bursts of caviar amidst mouthfuls of succulent sashimi.

Fit for royalty, the traditional dish stars rich, creamy Canadian uni, as well as Polanco caviar. Not to mention, gleaming ikura (red caviar made from the roe of salmon), and a generous spread of sashimi. Think buttery salmon, kampachi (amberjack) and mekajiki (swordfish).

The yu sheng platters are available for dine-in and takeaway.

Uni Gallery, 7500A Beach Road, #B1-1310 The Plaza, Singapore 199591. T: 9838 8209

Thai-inspired Yu Sheng

Inspired by Som Tam (Thai papaya salad), one-Michelin-starred Alma by Juan Amador has come up with a unique reinterpretation of Yu Sheng for the lunar new year. Instead of the usual salmon sashimi, one can look forward to the amply fatty chutoro, a prized part of the tuna belly, amongst other tasty ingredients such as green papaya, carrots, turnip, daikon (winter radish), myoga (Japanese young ginger) and seaweed from the coast of Brittany, France.

Beetroot adds a dash of auspicious red to the toss, and an indulgent drizzling of plum and black truffle vinaigrette enriches the flavours and brings it all together. To top it all off, the dish is adorned with cresses, edible flowers, as well as a yuzu kosho (a spicy yuzu mix) snow for that refreshing, zesty touch.

Alma by Juan Amador, Goodwood Park Hotel, 22 Scotts Rd, Singapore 228221. T: 6735 9937