Hubert Burda Media

Eight Yushengs to Try in 2016

Reign in prosperity and happiness in the Year of the Monkey with these unique yushengs.

1.       Abundance Hamachi Yu Sheng “Soon Tak” Style

Part of Carlton Hotel’s curated takeaway specials, this signature yusheng is a medley of refreshing flavours and colours. Using fresh hamachi (Japanese yellowtail) as opposed to the more common salmon, this prosperity dish is presented on julienned cucumber, ginger, chilli and coriander leaves, complete with a sprinkle of soy sauce.

Carlton Hotel Singapore, 76 Bras Basah Road, Tel: 6349 1292

2.       Fruity “Lo Hei” with Bacon and White Truffle Oil

Catering to those with a hankering for something sweet yet salty, this delectable fruit salad by Master Chef Goh Chee Kong of Min Jiang @ One-North is a mixture of bright colours and pristine flavours. It comprises julienned mango, rock melon, Japanese cucumber, strawberries, lettuce, baby radish, carrot and radish that comes topped with crisp bacon strips, deep-fried yam and potato slivers for a savoury note. The salad is served with a dressing made of plum sauce, mixed fruits and white truffle oil.

Min Jiang @ One-North, 5 Rochester Park; Tel: 6774 0122

3.       Yellowtail Yusheng with Monkey Head Mushrooms, Prosperity Flakes and Peach Dressing

Crafted by Man Fu Yuan’s Executive Chinese Chef Kwan Yiu Kan, this yusheng cheekily plays on the Year of the Monkey with its use of monkey-head mushrooms. And just as well, as the mushrooms add texture to the salad, while a refreshing peach dressing ensures a sweet year ahead. Honey gold flakes, representing wealth and prosperity, complete the Lunar New Year offering.

Man Fu Yuan, Level 2 Intercontinental Singapore, 80 Middle Road; Tel: 6825 1059

4.       Fresh Scallop and Crispy Conpoy “Lo Hei”

Toss to success in the New Year with this yusheng conceived by award-winning Masterchef Lap Fai of Hua Ting restaurant. Featuring scrumptious citrus-cured Hokkaido scallops with crispy fried conpoy, the salad of mesclun greens, radish strip, carrot, and red ginger is further topped with jellyfish and yam crisps for an extra crunch.

Hua Ting, Level 2 Orchard Hotel Singapore, 442 Orchard Road; Tel: 6739 6666

5.       Wafu Yu Sheng

Japanese restaurant Keyaki gives the traditional prosperity salad a decadent twist by combining seasonal vegetables with maguro, sake, tobiko tuna, salmon and yellowtail sashimi. And to ring in abundant blessings of health and wealth, the dish is topped with a dusting of gold and silver flakes.

Keyaki, Level 4 Pan Pacific Singapore, 7 Raffles Boulevard; Tel:6826 8240

6.       Golden Bloom Yu Sheng

Shang Palace has a range of seven auspicious yushengs this New Year, including the new Golden Bloom Yu Sheng. Sure to appeal to seafood lovers, this delectable dish comprises an oceanic harvest of lobster, salmon, ocean clam and caviar to symbolise riches and luck for a prosperous year ahead. The dish comes topped with the Chinese word for monkey.

Shang Palace, Level 1 Shangri-la, Singapore, 22 Orange Grove Road; Tel: 6213 4473 / 4398

7.       Cassia Signature “Yu Sheng” platter

Inspired by the monkey’s love for fruits, Cassia’s Executive Chinese Chef Liu Hiu Ngai has given a twist to the traditional prosperity salad, by adding shredded honeydew for a sweet burst of flavour. The signature yusheng also comes with the luxurious addition of abalone instead of the traditional raw salmon.

Cassia, Level 3 Capella Singapore, 1 The Knolls; Tel: 6591 5045

8.       Black Diamond Yu Sheng

A fusion of cultures, this offering by tri-cuisine restaurant Me@OUE features a blend of black winter truffles, salmon trout sashimi, hokkigai (surf clam) and ikura (salmon roe). The dish also comprises Japanese and Chinese vegetables, such as purple cabbage, Japanese basil, enoki mushroom, daikon cress and white radish cucumber, together with crispy enoki, crackers and peanuts. Add the sweet and sour sauce — which is a blend of spices, truffle powder and plum sauce — and you’re ready to toss to the New Year.

Me@OUE, OUE Bayfront Rooftop, 50 Collyer Quay; Tel: 6634 455