Tanuki Raw’s yusheng is packed with lavish ingredients, including sashimi-grade air-flown Norwegian salmon, shredded carrots, purple cabbage, cucumber, sesame and radish. For an added fortune, top-up this salad with crackers and additional raw salmon. Available for dine-in at all outlets except Jewel and National Design Centre, from January 22 to February 14. Order here.

Tanuki Raw (multiple outlets) | 181 Orchard Road, Orchard Central, 04-01 S(238896) | 6636 5949

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Trust Chinese master chef Aaron Tan to pull out all the stops this Lunar New Year. His luxurious 60-inch Garden of Abundance yusheng features layers of luxurious baby abalone, Canadian lobster, sea urchin, ikura, Hokkaido scallops and salmon.
 
For those hoping to celebrate at home, pre-order its Tiger Vegetable Abundance yusheng, which is generously filled with lao hu cai (tiger vegetables), pork floss, salmon, crispy fish skin, pomegranate sauce and shallot oil. 
 
Available from January 11 to February 15. Advance order of two days is required. Order here.

Executive chef Leong Chee Yeng’s rendition of this CNY staple comprises rich salmon and julienned greens that are drizzled with champagne jelly and kumquat dressing to enhance its rich and refreshing flavours. This yusheng is presented alongside a hand-drawn tiger, a signature finishing touch by chef Leong. Available from January 17 to February 15. Order here.

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Indulge in sumptuous CNY fare, starting with executive Cantonese chef Hoo Chee Keong’s prosperity salad. His enticing creation features an assembly of shredded vegetables and fruits. For an added spice kick, a variety of leaves are thrown into the mix, including Ulam Raja and Szechuan leaves. The salad is finished with exclusive fugu (pufferfish) sashimi adorably shaped like the face of a tiger. Available from January 10 to February 15. Order here.

Chef Shinichi Nakatake adds a Japanese twist to this prosperity salad. Its premium yusheng is topped with lobster, ikura and uni infused with sake, and finished with Kinpaku gold flakes. Sashimi lovers can opt for its Wafu yusheng brimming with expertly sliced sashimi, among which are maguro, hamachi and yellowtail. Topped with kurage jellyfish and shredded pumpkin. Available from January 17 to February 15. Order here.

Chef Alan Lee and his team give this salad a seafood twist with additional toppings of buttery lobster and salmon, alongside traditional condiments and chef Alan's homemade calamansi plum sauce. Not a fan of lobster? Opt for its salmon yusheng, which comprises 200 grams of rich salmon served with the usual accompaniments. Available from January 28 to February 18. Order here.

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