What better way to usher in a year of good fortune than with a quintessential “Lo Hei” (which literally translates to “toss up”, signifying attaining greater heights and prosperity). Toss your way to a prosperous year ahead with these 15 Yu Sheng creations for all budgets.
If you’re feeling indulgent or want some extra luck, you can even get one for each of the 15 days of Chinese New Year. Huat ah!
A lavish Special Piggy Edition Gold Rush Yu Sheng awaits those who head to The Fullerton Hotel Singapore’s signature Cantonese restaurant Jade.
At $388 (serves 10 persons, orders should be made two days in advance), 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 (from $78, serves two to five persons, orders should be made one day in advance) are also available for dine-in and takeaway.
Jade is at The Fullerton Hotel Singapore, 1 Fullerton Square, Singapore 049178, tel: 6877 8911.
Photo: The Fullerton Hotel Singapore
Fugu (pufferfish) sashimi Yu Sheng (from $198) 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 (from $98). Available from Jan 14 to Feb 19.
Si Chuan Dou Hua Restaurant is at TOP of UOB Plaza, 80 Raffles Place, #60-01 UOB Plaza 1, Singapore 048624, tel: 6535 6006; and PARKROYAL on Beach Road, 7500 Beach Road, Singapore 199591, tel: 6505 5722.
Photo: Si Chuan Dou Hua Restaurant
Perfect for grand celebrations, the luxurious Lobster, Sea Urchin, Hokkaido Scallop, Salmon, Tuna & Caviar Yu Sheng ($268 for large) 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 (from $68 for small). For those looking for a non-meat option, do try the Fried Mushroom Vegetarian Yu Sheng (from $68 for small). All Yu Sheng platters are available for dine-in and takeaway (pre-orders required).
Wan Hao Chinese Restaurant is at Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, Singapore 238865, tel: 6831 4605.
Photo: Singapore Marriott Tang Plaza Hotel
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 ($88 for small; serves four to six persons, $148 for large; serves eight to 10 persons) 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 is at Level 2, Orchard Hotel, 442 Orchard Road, Singapore 238879, tel : 6739 6666.
Photo: Orchard Hotel
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 (from $88 for small) to the luxurious Bountiful Yu Sheng with Alaskan crab meat, salmon, and black truffle (from $138 for small).
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 ($26, available from Jan 18 to Feb 19 only) 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 is at Mandarin Oriental, 5 Raffles Avenue, Marina Square, Singapore 039797, tel: 6885 3500 (dining reservations); 6885 3081 (takeaway).
Photo: Mandarin Oriental
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 is at The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue, Singapore 039799, tel: 6434-5286.
Photo: The Ritz-Carlton, Millenia Singapore
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 ($138, serves eight to 10 persons) 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 ($168, serves eight to 10 persons) 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 is at Sofitel Singapore City Centre, 9 Wallich Street, Singapore 078885, tel: 6428 5000. Online orders can be placed at https://bit.ly/BoutiqueMagnifique
Photo: Sofitel Singapore City Centre
Want to impress your relatives with something adorable? 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 ($88) to more unconventional combinations such as Bird’s Nest and Pear ($138), Marinated Hokkigai Clam with Jellyfish ($98) and a vegetarian Purple Cauliflower with Lily Bulbs ($88).
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 (from $10 per portion).
Summer Palace is at Level 3 Regent Hotel, 1 Cuscaden Road, Singapore 249715, tel: 6725 3288.
Photo: Regent Hotel
Playing on flavours and textures, group executive chef Martin Foo presents this good-looking auspicious tidings Hamachi Yu Sheng (from $88 for small) 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.
Crystal Jade has several outlets. Visit here for more information.
Photo: Crystal Jade
Looking for a halal “lo hei” option? Try the Swensen’s Fortune 18 Yu Sheng. This Halal-certified rendition comes with a wonderful variety of 18 ingredients including smoked salmon, shimeji mushrooms, fresh greens and pomelo bits, preserved white and brown melon, crunchy golden crackers, crispy wanton skin and a zesty plum sauce infused with citrus juice.
Available at any Swensen’s or Earle Swensen’s outlets islandwide in regular size ($23.90 for dine-in only, serves two to four persons), and a larger size ($36.90 for takeaway only, serves four to six persons). From Jan 15 to Feb 19, while stocks last.
Swensen’s has several outlets.
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 ($188, 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 is at 11 Canning Walk, Singapore 178881, tel: 6559 6796.
Photo: Hotel Fort Canning
Health enthusiasts will love this offering from The Carvery. Its Golden Eight Treasures Yusheng ($38.80, serves four to six persons) 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 appetizing dish.
Diners may also opt for additional baby abalone for $20. 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 is at Level 7, Park Hotel Alexandra, 323 Alexandra Road, Singapore 159972, tel: 6828 8833.
Photo: Park Hotel Alexandra
At contemporary Chinese fine-dining restaurant Forest 森, local celebrity chef Sam Leong’s Signature Salmon Yusheng (from $88, serves two to four persons), with deliciously crispy white bait as well as homemade citrus yuzu honey lime dressing for that bright fruity zest, is back by popular demand.
The best part? 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 that you’d enjoy! Available for both dine-in and takeaway, from Jan 21 to Feb 19.
Forest 森 is at #01-521 & 522, 8 Sentosa Gateway, Equarius Hotel, Singapore 098133, tel: 6577 7788.
Photo: Forest 森
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 (from $128 per person) and also a la carte orders.
Yàn is at #05-02 National Gallery Singapore, 1 St Andrew’s Road, Singapore 178957, tel: 6384 5585.
Photo: Yàn, National Gallery Singapore
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 is at Goodwood Park Hotel, 22 Scotts Road, Singapore 228221, tel: 6730 1704.
Photo: Goodwood Park Hotel