With the Year of the Horse fast approaching, there is one dish that we cannot do without during Chinese New Year – Yu Sheng, an auspicious dish filled with colourful salad of raw fish and vegetables. This iconic food is served at most restaurants and hotels as well as hawker centers during Chinese New Year for good fortune and luck.
However, not every Yu Sheng remains traditional. These days, restaurant chefs are tossing it up differently, with the help of special ingredients and dressings. If you are looking for interesting and unique Yu Sheng this Chinese New Year, here are some notably different Yu Sheng to toss to a galloping start.
“Instant Enormous Windfall, Good Health and Longevity” Horse-Shaped Yu Sheng
Peony Jade @ Clarke Quay, Blk 3A Clarke Quay, #02-02, Singapore 179020; Tel: 6338 0305
Peony Jade @ Keppel Club, Bukit Chermin Road, Keppel Club (Level M), Singapore 109918; Tel: 6276 9138
Price: $198.88++ (serves up to 12 persons)
Availability: 16 January to 14 February 2014
Peony Jade’s “Instant Enormous Windfall, Good Health and Longevity” raw fish ‘Lou-Hei’ Yu Sheng is a true celebratory platter and an exclusive treat for the culinary and visual senses. Meticulously designed and crafted in a prosperous horse-shape with four Chinese characters, 马上有钱, this luck-and-wealth creation is packed with a unique mix of fresh premium seafood like hamachi (yellowtail), tuna belly, Atlantic salmon, Australian abalone, fish roe, wasabi ebiko (prawn roe), wakame seaweed, jellyfish, pomelo, mesclun greens, shredded raddish and carrots, enhanced with chef’s secret self-crafted sweet sauce, citrusy yuzu juice and a sprinkle of truffle oil. Peony Jade’s signature deep-fried thin strips of lotus root chips, crispy fried vermicelli, roasted pine nuts and toasted sesame seeds are added to provide that extra delicious crunch to the dish.
Hokkaido Scallops Yu Sheng
Wah Lok Cantonese Restaurant, Carlton Hotel Singapore, 76 Bras Basah Road, Singapore 189558; Tel: 6311 8188/8189
Price: $98++ (serves 7 to 8 persons)
Availability: 20 January to 14 February 2014
Toss to tidings of excellent luck, health and wealth with Wah Lok’s unique creation for year of the Horse – the Hokkaido Scallops Yu Sheng. Mixed greens, shredded carrots and radish is topped with generous servings of Hokkaido Scallops. The auspicious dish is sprinkled with peanuts to symbolise abundant wealth, sesame seeds to represent a flourishing business, and drizzled with a specially concocted sweet and sour sauce. The sweet and sour sauce is a blend of sour plum juice, lime juice and fish sauce that adds a distinctive flavour to this refreshing dish.
Black Truffle Yusheng with Fresh Turbot
PARKROYAL on Beach Road, 7500 Beach Road Singapore 199591; Tel: 6505 5722
PARKROYAL on Kitchener Road, 181 Kitchener Road Singapore 208533; Tel: 6428 3170
TOP of UOB Plaza, 80 Raffles Place, #60-01, UOB Plaza 1, Singapore 048624; Tel: 6535 6006
Price: $98 (serves up to 8 persons) or $158 (serves up to 12 persons)
Availability: 6 January to 14 February 2014
A veteran in Cantonese cuisine, Executive Cantonese Chef Leung Wing Chung employs prized black truffles in creating Si Chuan Dou Hua’s speciality yusheng this year. Tossed with sashimi slices of the turbot fish – one of the most valuable flat fish species in the world – and a special sauce that includes a blend of vegetables, osmanthus, sour plum and lime, this creation is a satisfying one that yields just the right balance of flavours.
Ultimate Success Yu Sheng
Szechuan Court, Level 3, Fairmont Singapore 80 Bras Basah Road, Singapore 189560; Tel: 6431 6156
Price: $228++ (serves 10 to 12 persons)
Availability: 17 January to 14 February 2014
Kick start reunion dinners with the traditional tossing of the Yu Sheng as a symbol of prosperity and good luck for the New Year. Szechuan Court’s Chef Mok uses an exceptional choice of exquisite ingredients for the Yu Sheng including African abalone, salmon sashimi, Boston lobster and Chef’s special blend of sauces that complements the freshly shredded vegetables. Be blown away by the meticulous plating and beautiful colours of this Yu Sheng that is presented in the form of the Chinese character representing a horse.
Eight Happiness Gold Rush Yu Sheng
Jade Restaurant, The Fullerton Hotel, 1 Fullerton Square, Singapore 049178; Tel: 6877 8188
Price: $78+ (served 6 persons and below) or $118+ (serves 8 persons and above)
Availability: 20 January to 14 February 2014
Jade Restaurant at The Fullerton Hotel pays tribute to the Year of the Horse with its signature Eight Happiness Gold Rush Yu Sheng with Champagne Jelly, Salmon, Olive Oil and Apple Plum Dressing. Taking centerstage is the housemade Champagne Jelly which features edible gold leaves. Symbolizing wealth and prosperity, the gold leaves encased within the Champagne Jelly will add a special touch of ￼￼￼￼￼luxury to your celebrations. In addition, you will be visually impressed by the beautiful drawings by Master Chef Leong Chee Yeng that are drawn using olive oil and then dusted with cinnamon powder.
Assorted Fruits with Crispy Eel & Sliced Silver Cod Yu Sheng
Min Jiang at One-North, No. 5 Rochester Park, Singapore 139216; Tel: 6774 0122
Price: $78++ (serves 6 to 8 persons) or $128++ (serves 8 to 10)
Availability: 14 January to 14 February 2014 (Dine-in only)
A refreshing mélange of fruits such as mango, dragonfruit and pear coupled with cucumber and lettuce dressed in an appetising mustard and fruit juice dressing, Master Chef Goh Chee Kong’s Yu Sheng features two novel ingredients; crispy eel and fried silver cod fish, both of which impart a flavourful umami touch to this ethereally-light creation. Crushed peanuts, pine nuts and sesame seeds add fragrance and provide a crunchy textural contrast.
Prosperity Truffle Duck with Fresh Fruit Yu Sheng
Summer Palace, 1 Cuscaden Road, Level 3, Singapore 249715; Tel: 6725 3288/9
Price: $118++ (serves up to 10 persons)
Availability: 23 January to 15 February 2014
The requisite Yu Sheng gets a touch of opulence with Chef Liu’s Prosperity Truffle Duck with Fresh Fruit Yu Sheng, a refreshing combination of truffle roast duck with finely shredded mango, honeydew, rock melon and pomelo, dressed in aromatic truffle oil and a tangy lemon plum sauce.
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