One Michelin-starred Peranakan restaurant Candlenut is on the lo hei train this year too, with a festive salad featuring Southeast Asian touches like green mango slices, arrowhead chips, and a gula melaka and ginger flower-infused plum dressing. $68. Additional $28 for Norweigan salmon slices, and $48 for abalone slices.
Yusheng gets the flavour-du-jour treatment at Hotel Fort Canning with their mala hotpot-inspired take. The salad features the requisite julienned vegetables and freh salmon slices, with the addition of fresh green papaya, lotus root, peanuts, and wild rice. The main star though, is a homemade spicy-numbing sauce that is available in two levels of spiciness – just like a meal at a mala xiang guo. $98
From Marriott Tang Plaza's Chinese restaurant comes one of the most bountiful options this year with lobster, scallops, fresh salmon, Alaskan crab, caviar, and crispy fish skin all festooned with passion fruit pearls and a sprinkling of gold flakes, with a white peach. $268
Pan Pacific Singapore's yusheng options include an indulgent version with Boston lobster meat, crunchy surf clams, and Hokkaido scallops paired up with a refreshing mix of shredded mixed fruits and vegetables with a sweet-and-sour Thai-inspired sauce. To add an extra layer of visual oomph, the yusheng is finished with a sprinkling on edible gold and silver flakes. From $138.
For something Japanese-themed, Syun at Resorts World Sentosa has got you covered. Their take on yusheng is, for all intents and purposes, a sashimi platter with amberjack, tuna, uni, abalone, sea bream, scallop, and briny pops of ikura all dressed with Japanese vegetables and a sesame-ponzu-ginger sauce; From $128.
Just when you think Yusheng can't get any different, Monti surprises with their bold take on the classic Lunar New Year dish. Smoked salmon carpaccio, salmon roe and carabineroes prawns (which hail from the deep waters off the shores of Spain, Portugal and Morocco) top the colourful mix of fresh vegetables. What's more, Monti has taken Yusheng and made it their own with house-made "caviars" using everything from pomelo, mango, and orange, to sake, yuzu and mangosteen.
From $54 with their Chinese New Year 2-course, or from $88 a la carte.
Celebrity Master Chef Jereme Leung returns to Singapore with one mission: To cook exceptional Chinese food. You won't find any foams, or mentaiko in this yusheng. What you can find is a dressing specially made from Yunnan roses picked at their peak in summer, frozen and exported to Singapore. Comes with either an option of smoked salmon or live lobster. Call ahead of time: orders require a minimum of 2 days' notice. From $168 (smoked salmon) / $198 (live lobster) .
328 North Bridge Road, Raffles Arcade, #3-02 Tel: 6412-1331