Chinese New Year is an undoubtedly extravagant affair. Brand new outfits are donned, calendars are filled with home visits, and red packets are carefully packed and distributed. And of course, at the heart of every celebration is the food. For 15 days, the family table is laden with home-cooked dishes for reunion dinners, and restaurants endlessly whip up exclusive dishes for celebratory feasts. Not forgetting the never-ending slew of bite-sized treats that come in the form of pineapple tarts, love letters and kueh bangkit—each more addictive than the last. But at the centre of every Lunar New Year feast is one unmissable dish: the yusheng.
Deemed auspicious due to the homonymic meanings behind its ingredients—yu means both fish and abundance in Mandarin, while sheng means both raw and life—the raw fish dish is symbolic of blessings and good fortune for the new year. Originating from Malaysia and Singapore, the dish has come to be a cultural activity now practised in various parts of Southeast Asia. Year after year, restaurants give their all to come up with new, creative takes on the dish. As we usher in the year of the snake, Vogue Singapore rounds up the best yusheng platters to celebrate Chinese New Year with.
1 / 5
Xiao Ya Tou
Revered as one of Singapore’s longstanding modern Asian restaurants, Xiao Ya Tou’s reputation for its yusheng well precedes it. Perhaps its magic lies in the fresh catch that goes beyond salmon slices and in its stead, yellow kingfish and Hokkaido scallops that will certainly satiate any seafood lover. That alongside a bright and citrusy profile—mainly from the platter’s yuzu jelly, pomelo and pineapple cubes—and it’s no wonder why it’s an all-time festive favourite.
Xiao Ya Tou, 6 Duxton Hill, #01-01, Singapore 089592
2 / 5
藝 yì by Jereme Leung
An establishment that has long earned its stripes, 藝 yì by Jereme Leung offers time-honoured excellence when it comes to traditional Chinese cuisine. The same goes for its yusheng. At yì, three artful platters combine the freshest flavours of the season with its signature floral Yunnan rose dressing, the gateway to its impossibly unforgettable sweetness. From a platter of salmon sashimi and sakura shrimps to the luxurious combination of octopus and sea whelk or abalone and Spanish Ibérico ham, its artisanal platters will surely be the ultimate means of ringing in the Lunar New Year.
藝 yì by Jereme Leung, Raffles Singapore, 328 North Bridge Rd, #03-02 Raffles Arcade, Singapore 188719
3 / 5
Shisen Hanten
Not only is one-Michelin-starred Shisen Hanten by Chen Kentaro one of the most picturesque Chinese restaurants in town, it is known for the unique Chuka Szechwan Ryori cuisine—a harmonious fusion of Szechwan and Japanese flavours. For the festive season, Shisen Hanten presents an opulent Abalone and Madai Yu Sheng. The star ingredients come in the form of luxurious abalone as well as succulent slices of Japanese madai (red sea bream), prized for its delicate flavour and springy texture. Served alongside shredded carrots, green and white radish, pickled ginger and cucumbers, the dish is dressed in a savoury plum sauce—and finally topped with crushed peanuts for the ideal finishing touch.
Shisen Hanten by Chen Kentaro, 333 Orchard Rd, Level 35 Hilton Singapore Orchard, Singapore 238867
4 / 5
Yàn
Perched atop the National Gallery lies a hidden Cantonese gem. At Yàn, yusheng is crafted in the traditional ‘Shun De’ style, featuring an abundance of fresh premium seafood such as slices of yellowtail and sakura shrimp. But it’s the dazzling mountain of fried vermicelli that steals the show—crackling like festive fireworks when drizzled with peanut oil, crowned with shredded purple and yellow sweet potatoes, pickled ginger, crispy shredded conpoy and gold flakes. It offers a crunch so irresistible, you’ll find yourself fishing out the crispy bits till the end of the meal.
Yàn, 1 St Andrew’s Rd, #05-02 National Gallery
5 / 5
Wah Lok
Wah Lok has earned its status as one of our city’s most reliable and celebrated Chinese dining establishments by sticking to what it does best—and doing it exceptionally well. Trading the typically sweet flavours of yusheng for a more savoury relish, its Soon Tak Yu Sheng is an annual favourite. A generous helping of hamachi is served alongside vegetables like cucumber and cilantro—a combination that, while unexpected, makes for a wonderfully light and refreshing rendition of the Lunar New Year staple.
Wah Lok Cantonese Restaurant, Carlton Hotel Singapore, 76 Bras Basah Rd, Singapore 189558
