Group executive chef Martin Foo’s healthful yusheng this year consists of the usual strips of veggies, fruits and house-made accompaniments including pickled vegetables for a burst of refreshing flavours. He elevates the dish further with the likes of red dragonfruit, watermelon cubes, pomelo, burdock, deep-fried yam strips, as well as fresh ikura and delicately torched scallops. It’s finished with a refreshing olive-oil based dressing, blossom syrup and plum sauce to round off the beautiful flavours.

Available for dine-in and takeaway at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Dining In, from January 25 to February 26. Book here.

(Related: 5 Reasons To Visit The Revamped Crystal Jade Palace Restaurant In Ngee Ann City) 

Bring in all the luck you can get this year with banquet chef James Wong’s yusheng creation that's packed with auspicious ingredients. The colour red symbolises joy, luck and happiness in Chinese culture, that’s why the ensemble of radish, carrot, purple cabbage, pickled vegetables is crowned with red-hued yellowfin tuna slices coated in sesame seeds and seaweed flakes. The sumptuous taste is heightened with the addition of torched ginger flower and a chiffonade of kaffir lime leaves.

Available for dine-in and takeaway from January 29 to February 26. Book here.

Park Hotel Clarke Quay | 1 Unity Street, S(237983) | 6593 8888

Executive Chinese Chef Aaron Tan’s interpretation of the prosperity salad is given a meaty twist with toppings of decadent beef bak kwa alongside salmon, crispy fish skin and the usual ingredients. These are set atop thinly sliced fresh greens such as radish, carrots and cabbage, and enhanced with golden yuzu and plum sauce with shallot oil.

Available for takeaway only from January 12 to February 26. Order here.

Health-conscious diners will rejoice once they bite into Masterchef Lap Fai’s prosperity lo hei. This delicious salad comes with crisp ice lettuce from France and  adorned with copious shavings of truffles as well as Australian live lobster and salmon roe.

Available for dine-in and takeaway from January 11 to  February 26. Book here.

Indulge in sumptuous CNY fare without ruining your diet, starting with executive Chinese chef Andrew Chong's delicious prosperity salad. The enticing creation is packed with shredded vegetables and mixed fruits such as kiwi, oranges and dragon for the perfect balances of flavours and textures.

Available for dine-in and takeaway from February 8 to 26. Book here.

The casual restaurant offering zi char fare has re-opened just in time for our CNY celebrations. And the culinary team is offering a healthier version (but no less delicious) yusheng packed with sliced Scottish smoked salmon as well as an ensemble of superfood fruits, vegetables. For an extra crunch, a variety of seeds are thrown into the mix including kale, beetroot, sunflower seeds, flaxseeds and chia seeds.

Available for dine-in only from January 25 to February 26. Book here.

Auntie’s Wok and Steam | 5 Fraser Street, Level 25, Andaz Singapore, S(189354) | 6408 1288 

Give your reunion dinners a touch of luxe with this contemporary take on the prosperity salad, featuring eight sustainably-farmed sea treasures hand-picked by the chefs to add a touch of wealth and happiness to the meal. These include Alaskan king crab, Boston lobster, Hokkaido scallop, abalone, salmon, bluefin tuna, kombu and caviar embedded within a pile of freshly-made ingredients mixed with olive oil.

Available for dine-in from January 18 to February 26. Book here.

Madame Fan | 32 Beach Road, S(189761) | 6818 1921 |  dining.reservations@theNCOclub.com

Chef Malcolm Lee's yusheng is an assembly of shredded fresh and pickled vegetables, ginger flower and mint. It's finished with a shower of Peranakan-inspired sauce made with homemade plum, gula melaka and lime sauce.

Available for dine-in and takeaway from February 1 to 28.