Chinese New Year 2025: Where to find the prettiest yu sheng in Singapore

Year by year, Man Fu Yuan always delivers jaw-dropping yu sheng arrangements, and this year is no different. Titled the “Blazing Snake Fortune” yu sheng, this rendition, measuring 60 inches in circumference, sees eight snakes forming the Chinese character for fortune, marking a prosperous start to the year. Tossed with flambéed unagi, abalone, ikura, rock lobster, and salmon, this yu sheng platter should not be missed—get a taste from now to February 16.

Yàn is one of the few places in Singapore where you can find the Shun De style of yu sheng, presenting savoury flavours instead of sweet. Here, from January 13 to February 12, enjoy shredded vegetables such as purple and yellow sweet potatoes and pickled ginger with yellowtail slices and sakura shrimp, tossed in a dressing of low-sodium soy sauce, lime juice, and sliced lemon leaves. Crowned with gold flakes and crispy vermicelli, this yu sheng promises something new for your palate.

Address:
1 St Andrew's Road, 05-02 National Gallery, S(178957), +65 9272 7522

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Available at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Pavilion from January 8 to February 12, this year’s yu sheng by group executive chef Martin Foo packs South African abalone, amberjack sashimi, and Australian scallops for an indulgent start to a Chinese New Year feast. Fresh fruit such as grapefruit, pomelo and red apple pairs well with dried mango and orange peel for a fragrant aroma, garnished with kaffir lime leaf chiffonade. And who can resist the candied walnuts and deep-fried yam for crisp texture?

Available to order at estore.crystaljade.com from now till February 12.

For a Peruvian-Chinese twist on yu sheng, head to Canchita, where chef-owners Daniel and Tamara Chavez have crafted their own take on the Chinese New Year essential. Crafted with prawn, octopus, red snapper and Peruvian uni, the dish is crowned with crispy golden corn tortillas, making for an yu sheng you won’t forget. 

For Chinese executive chef Leong Chee Yeng, the “enigmatic grace” of the snake has inspired the unique flavours that he has created this Lunar New Year, and his yu sheng is no exception. This year, his Deluxe Edition “Sure Win” yu sheng (a play on the Chinese character for snake, shé) sees vegetables arranged in the form of a snake, dotted with rose wine-marinated abalone, Norwegian smoked salmon, and king prawn. Tossed with kumquat dressing and Jade’s signature champagne jelly cubes, this is one yu sheng that deserves to be on your table. 

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Decadence comes in the shape of a snake crafted with dragon fruit and mango. This year, executive Chinese chef Daniel Cheung’s “Auspicious Snake” yu sheng is a treasure for the eyes as well as the palate, with a head made of mango and a body of dragon fruit, wrapped in green and yellow cucumber. Smoked salmon and jellyfish accompany the familiar medley of vegetables for a decadent treat. Just make sure to order it at least two days in advance.

Tablescape’s yu sheng this year pulls no punches. Available from January 8 to February 9, this platter combines Josper-grilled octopus with lobster, tuna loin and salmon. Accompanied by fish skin and golden crackers, the platter is crowned with Avruga caviar, ikura and gold leaf, adding a touch of elegance to a Chinese New Year staple. 

Available to order at tablescape-restaurant-bar.myshopify.com from January 8 to February 9.

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