Toss to good fortune this Chinese New Year

Pick from this dozen delicious yusheng, then gather family and friends for a roaring good time - just watch out for the flying fishes!

By Hung Ping Lee | 31 January, 2018 | Features, Food, Restaurants
2018-01-31 15:26:55 2018-02-02 17:20:20
Racines Restaurant's Eight Treasures Yu Sheng
Racines Restaurant’s Eight Treasures Yu Sheng

Racines Restaurant, Sofitel Hotel

Sofitel’s Signature Eight Treasures Yu Sheng ($188) features a selection of premium ingredients for your festive enjoyment. Be spoilt by the baby abalone, lobster roulade, homemade cured salmon, hamachi, ikura and many more inclusions in this smorgasbord of seafood delights. Choose from yuzu, Thai-style or traditional plum sauces to go with this treat. Two other Yu Sheng options are available: the Sofitel’s Abalone Yu Sheng ($168) and the Traditional Homemade Cured Salmon Yu Sheng ($128). Make online bookings and orders here. Available for takeaway from 1 February to 2 March 2018.

9 Wallich Street, Singapore 078885. Tel: +65 6428 5000

Crowne Plaza's Prosperity Premium Yusheng
Crowne Plaza’s Prosperity Premium Yusheng

Crowne Plaza

Crowne Plaza lives up to its locale at Changi Airport by flying in sliced Boston lobster from France and sliced Norwegian salmon for its Prosperity Premium Yusheng ($128). Customise your yusheng by adding more Norwegian salmon ($16 per 60g), sliced Boston lobster ($28 per 60g) and even tuna ($14 per 60g) for more seafood goodness. Order online here. Available from 1 February to 2 March 2018.

75 Airport Boulevard, #01-01, Singapore 819664. Tel: +65 6823 5367

Holiday Inn's Salmon Yusheng with Fish Skin and Passion Fruit Yoghurt Dressing
Holiday Inn’s Salmon Yusheng with Fish Skin and Passion Fruit Yoghurt Dressing

Xin Cuisine Chinese Restaurant, Holiday Inn

Toss things up with Holiday Inn’s Salmon Yusheng with Fish Skin and Passion Fruit Yoghurt Dressing ($78 small, $98 large)! Putting a spin on tradition, Holiday Inn has decided to incorporate a tangy and refreshing passionfruit yoghurt into their yusheng for that fruity kick. Don’t forget to pile on the addictively crunchy deep-fried fish skin to complete the dish. Order now online; available from 12 January to 3 March 2018.

317 Outram Road, Singapore 169075. Tel: +65 6731 7173

Four Seasons Singapore's Signature Yu Sheng
Four Seasons Singapore’s Signature Yu Sheng

Jiang-nan Chun, Four Seasons Singapore

Be pampered by Jiang-nan Chun’s Signature Yu Sheng ($104.85 small, $147.65 large), a bestseller that comprises an appetising mix of smoked salmon and crispy vermicelli. The draw-factor lies in Jiang-nan Chun’s decadent spread of add-ons, such as the “Three-head quality” abalone ($64.20 per order), bird’s nest ($64.20 per order), Japanese surf clams ($32.10 per order), and many more. Complemented with a mix of homemade plum sauce and pineapple paste, this sweet-and-sour creation is not to be missed. For takeaway orders, email Available from 1 February to 2 March 2018.

190 Orchard Boulevard, Singapore 248646. Tel: +65 6831 7253

FiSK Seafoodbar & Market's Fortune Yu Sheng Platter
FiSK Seafoodbar & Market’s Fortune Yu Sheng Platter

FiSK Seafoodbar & Market

FiSK Seafoodbar & Market serves up a yusheng that screams indulgence, with EIGHT different cuts of fresh seafood. The Fortune Yu Sheng Platter ($128.80) is a lavish composition featuring Norwegian salmon and trout, New Zealand abalone, Japanese tako, yellowtail, tuna saku and otoro, as well as scallops. You even have a choice of topping up the seafood count with hand-dived scallops from Norway or Scotland ($10). Their house-made yusheng sauce is the icing on the cake, melding the flavours of  shredded cucumber, carrots and preserved condiments with the fresh seafood. This is definitely a yusheng seafood lovers should not miss out on. Available from 1 February to 3 March 2018 for dine-in and takeaway.

30 Stevens Road #01-01 Singapore 257840. Tel: +65 6732 0711

Yàn's ‘Shun De Style’ Salmon and Yellow Tail with Lobster Fillet Lo Hei
Yàn’s ‘Shun De Style’ Salmon and Yellow Tail with Lobster Fillet Lo Hei


Gold is back in vogue. And Yàn isn’t afraid to use it, with their ‘Shun De Style’ Salmon and Yellow Tail with Lobster Fillet Lo Hei that is topped with golden flakes. This hard-hitting yusheng is part of Yàn’s opulent full course Set Menu 7 ($268). Featuring a tall base of crispy fried vermicelli shaped like a mountain, it is generously topped with gold leaves. Sides of ginger, spring onion, capsicum, finely grounded peanuts give way to the fresh salmon and lobster fillet, which takes centre stage in this glitzy performance of flavours. Available from 1 February to 3 March 2018.

1 St Andrew’s Road, #05-02, National Gallery Singapore, Singapore 178957. Tel: +65 6384 5585

One Farrer Hotel's Signature Yu Sheng
One Farrer Hotel’s Signature Yu Sheng

Escape Restaurant and Lounge, One Farrer Hotel

Who says that all the best ingredients need to be imported? Cue the “Farm to Table” yusheng: Escape Restaurant and Lounge’s One Farrer Signature Yu Sheng ($88 small, $108 large) comes with vegetables such as the radish and carrots that have been grown and harvested locally at The Farm at One Farrer Hotel. Environmentalists will be delighted to hear that these vegetables have clocked less than a hundred metres from farm to plate (and most of them are on foot through the hotel). These fresh vegetables meld well with the salmon, baby abalone and hokkigai to provide a refreshing take on your conventional Chinese New Year salad. Order online or head on down to One Farrer Hotel to experience it for yourself today. Available from 15 January to 2nd March 2018.

1 Farrer Park Station Rd, Singapore 217562. Tel: +65 6705 7828

The Summerhouse Farmers’ Yu Sheng
The Summerhouse Farmers’ Yu Sheng

The Summerhouse

Ring in a new year of success with The Summerhouse Farmers’ Yu Sheng ($68 for 4 pax, $108 for 8 pax). The vibrant appetiser features ingredients specially handpicked from local sources: namely hydroponic farms and kelongs. This farm-fresh yusheng comes with an interesting presentation: as an edible garden with mixed nuts and mushroom ’soil’. Ingredients include the citrus cured salmon, smoked and cured sea bass, pickled beetroot and seasoned Japanese seaweed. It also features an innovative passionfruit and earl grey hollandaise sauce as the dressing. Available only for dine-in from 16 February to 3 March 2018.

3 Park Lane, Singapore 798387. Tel: +65 6262 1063

Regent Hotel's Nutritious Bird’s Nest and Pear Yu Sheng
Regent Hotel’s Nutritious Bird’s Nest and Pear Yu Sheng

Summer Palace, Regent Hotel

Did you know that bird’s nest used to be a Chinese delicacy eaten only by emperors and kings? This Chinese New Year, you too can be pampered like a king in the Summer Palace, Regent Hotel with their Nutritious Bird’s Nest and Pear Yu Sheng ($158)! Featuring  premium bird’s nest, this yusheng includes other usual ingredients such as preserved orange peel and white radish but also includes crunchy matchsticks of pear for a twist on convention. If bird’s nest is not your thing, Summer Palace provides a staggering eight other yushengs to choose from, such as the unique Fish Lip Yu Sheng ($88), which uses real fish skin and lips from the garoupa fish incorporated into a blend of fresh tropical fruits – talk about a collagen boost! Visit their website for ordering details. Available from 5 February to 2 March 2018.

1 Cuscaden Road, Singapore 249715. Tel: +65 6725 3288/9

Majestic Restaurant’s Atlantic Salmon Lo Hei
Majestic Restaurant’s Atlantic Salmon Lo Hei

Majestic Restaurant

A flamboyant display for the eyes and the taste buds, Majestic Restaurant’s Atlantic Salmon Lo Hei features salmon, jellyfish, crispy yam strips, chopped peanuts, spring onions and candied tangerine, and is available as an a la carte dish at $48 (small) or $88 (large) during the period of 5 February to 2 March. Alternatively, one can order this vibrant dish as part of Majestic’s eight-course Blissful ($388 for four pax), Contentment ($888 for eight to ten pax), and Delightful Menus ($1288 for eight to ten pax). For reservations, simply drop an email to Available from 5 February to 2 March 2018.

5 Straits View, #04-01, Marina One, The Heart (East Tower), Singapore 018935. Tel:+65 6250 1988

Park Hotel Alexandra's Pulled Pork Lohei
Park Hotel Alexandra’s Pulled Pork Lohei

The Carvery, Park Hotel Alexandra

When it all starts to get a bit too – well – fishy, how about a yusheng that features pulled pork instead? The Carvery’s Pulled Pork Lohei ($38.80 per pax, 4-6 pax) incorporates this meaty main into its traditional mix of caramelised walnuts, granny smith apple strips, red cabbage and more. The Carvery is well known for its flavourful premium cuts of roast meat so you know this unconventional take on the traditional yusheng will be delicious. The pork is marinated in thyme, rosemary, juniper berries and bay leaves before being slow roasted for four hours till tender. A white balsamic peach dressing binds all the ingredients together to complete the dish. Available for both dine-in and takeaway (3 days advance order; order online here) from 22 January to 2 March 2018.

323 Alexandra Rd, Singapore 159972. Tel: +65 6828 8880

Ritz Carlton's Abalone and Black Caviar Yu Sheng
Ritz Carlton’s Abalone and Black Caviar Yu Sheng

Summer Pavilion, The Ritz Carlton, Millenia Singapore

Another one for the seafood lovers: Abalone and Black Caviar Yu Sheng. Need we say more? This luxurious yusheng incorporates two of the most premium ingredients into the mix, as part of the five-to eight-course set lunch and dinner menus (from $88). Diners celebrating the first 15 days of the Lunar New Year at Summer Pavilion, will receive a set of exclusive Ritz-Carlton red packets, and a pair of Mandarin oranges, per reservation. For online reservations, simply email Available from 29 January to 2 March 2018.

7 Raffles Avenue, Singapore 039799. Tel: +65 6434 5288

Hung Ping Lee
Hung Ping loves all things life. A former hardcore Science student, he is now a semi-serious writer of poetry and enjoys cycling down East Coast Park. He likes cooking too.

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