A Chinese New Year reunion dinner isn’t complete without a huge platter of yusheng teeming with various appealing flavours and textures, and drizzled with a tasty, well-balanced dressing. The following restaurants offer lohei with a twist, from healthy versions to local-inspired creations. 



Head to the leafy Dempsey Hill or the more central Martin Road to feast on Chopsuey Cafe’s Lucky Lunar Lo Hei ($28 for half, $48 for full) this coming Lunar New Year. The healthy yusheng weaves in a wholesome combination of trout, kale, celeriac, sprouts, red radish, blueberries and wild rice. Drizzle over a special sweet and sour homemade dressing of zesty fresh calamansi and lemon juice, plum sauce, marmalade and Japanese vinegar, and toss as high as possible. They yusheng is available from February 5 to March 2. To celebrate the upcoming Year of the Dog, Chopsuey has also crafted a new cocktail named the Lucky Puppy, a potent blend of Monkey Shoulder whisky, Martini Rosso and Cointreau.



Blue Lotus

Blue Lotus Chinese Eating House at Quayside Isle, Sentosa, and Blue Lotus Chinese Grill House (Stevens Road and Tanjong Pagar) will be rolling out their healthy version of yu sheng this year. The platter comprises tea-smoked salmon, 10 herbs and vegetables, two aromatic spices, three types of nuts, salmon skin and silver bait, and a piquant dressing of spring-onion-infused olive oil and wild honey yuzu dressing. It is available from February 5 to March 2 for dine-in and takeaway ($48 for small and $68 for large). Each Blue Lotus restaurant also offers festive set and a la carte menus this Chinese New Year.

Blue Lotus Chinese Eating House, and Blue Lotus Chinese Grill House @ Stevens are opened from February 16 to 18, and closed on February 19 to 20. Blue Lotus Chinese Grill House @ Tanjong Pagar will be closed from 16 to 18 February and opened from 19 February.



Crystal Jade

Crystal Jade’s new Garden of Wealth Yusheng ($138 for large, $88 for small) presents a colourful and refreshing rendition of yu sheng for your reunion dinner this year. Aside from carrot, turnip, and colourful pickled items, this version features more unusual ingredients such as nasturtium leaves, freeze-dried wolfberries, ice plant, wood sorrel and pretty edible flowers. In addition to the crispy ‘pok chui’ crackers, home-made caramelised deep-fried lotus root slices which resemble gold coins lend a lovely sweet crunch. The accompanying sweet-tangy dressing is perked up with a touch of fresh lemon juice. For this yu sheng, you can also opt for baby abalone instead of salmon sashimi slices.

Available from February 5 to March 2 at Crystal Jade Golden Palace and Dining IN for dine-in and takeaway. One day advance order is required. Takeaway orders for select items can be made online at www.crystaljade.com from now till 27 February.


Usher in Chinese New Year with a host of fresh and coldwater seafood at the new FiSK Seafoodbar & Market. The Fortune Yu Sheng Platter brims with eight types of seafood including Norwegian salmon and trout, New Zealand abalone, Japanese tako, yellowtail, tuna saku and otoro, as well as scallops (with a supplement of $10 for hand-dived scallops from Norway or Scotland). The platter comes with shredded cucumber and carrots, along with preserved condiments and FiSK Seafoodbar & Market’s housemade yu sheng sauce. Available for dine-in and takeaway.

The Abundance Sliced Seafood Platter of five seafood varieties (salmon, trout, abalone, tuna and yellow tail), or Prosperity Sliced Seafood Platter of three seafood varieties (salmon, hamachi and tako) are conveniently available at the retail market for takeaway. Those who are game to customise their own yu sheng can ask Fisk’s fishmongers for recommendations, alongside advice on choosing live or fresh seafood.

Available for pre-orders from 1 February to 3 March for dine-in and takeaway. Orders must be made at least two days in advance.





This festive season, Yan at the National Gallery of Singapore is offering diners its signature ‘Shun De style’ salmon and yellow tail with lobster fillet lo hei. This showstopper comprises a mountain of crispy fried vermicelli, topped with glittering gold leaves, and accompanied by slices of ginger, spring onion, capsicum, finely grounded peanuts, as well as slices of fresh salmon, yellow tail, and lobster fillet. Yan’s Chinese New Year offerings are available from 1 February to 3 March.



Violet Oon

For something different this year, try Violet Oon’s Nyonya Salmon Yu Sheng woven with aromatic local flavours. Their unique version is studded with pink ginger flowers, julienned green mangoes, and kaffir lime leaves. The yu sheng is available in two sizes: small at $68 and large at $98, from February 1 to March 2. Pre-order at least one day ahead at Bukit Timah  (Violet Oon Singapore) and Clarke Quay (Violet Oon Satay Bar & Grill).

Tel: 9834 9935. www.violetoon.com



Head to Clark Quay’s VLV to feast on executive head chef Martin Foo’s modern festive offerings along with his yusheng featuring succulent lobster, salmon and yellow tail. For his lohei platters, Chef Foo uses natural ingredients without any artificial colourings or preservatives. The beautifully plated julienned carrots, cucumber and radish are elevated with a housemade passionfruit plum sauce.  The Lunar New Year menus are available from now till March 2 for lunch and dinner. VLV Restaurant is closed on February 16 and 17).




Xi Yan’s Three Treasures Signature Prosperity Yu Sheng consists of a generous serving of raw salmon, tuna, swordfish, salmon roe, and over 10 different greens, topped with deep-fried popiah skin. Its special dressing is made using kumquat, honey and olive oil. The restaurant will also roll out two new yu sheng this year. The recipes and special dressing are similar to that of the classic Xi Yan’s signature yu sheng but instead of raw fish, you can opt for abalone or mixed fruits lo hei (comprising a variety of fruits like pomegranate, strawberries, black berries, rock melon, pineapple, pomelo and more than 10 types of salad green). The CNY menus will be available from Feb 5 to March 4.