1. Premium yu sheng
This is an ideal alternative if you prefer something with a clear Japanese twist; it helps if you're a large family too. Portioned for eight to 10 persons, you get the finest mix of vegetables topped off with lobster and—you guessed it—sea urchin. It’s served dressed in the chef’s homemade tangy ponzu sauce for that refreshing and balanced mix of flavours.
Available from February 9 to March 2, dine-in only. Call 6826 8240 or email firstname.lastname@example.org for reservations.
2. Dancing Crab yu sheng
For something, hands down, completely unexpected, opt for Dancing Crab’s uniquely playful take on the iconic dish. The base is an assortment of salad greens such as spinach and lettuce, which are mixed with carrot strips, salmon slices and Alaskan king crab, which is then drizzled with honey mustard sauce. The real fun comes with the tossing of the salad—instead of chopsticks, you use your hands. Gloves are provided, of course.
Available from February 8 to March 2, dine-in only. Click here for reservations.
(Related: More Reasons To Celebrate Chinese New Year At Marina One The Heart)
3. Ultimate success premium abalone yu sheng
Park Hotel Clarke Quay
The array of colours may be the first thing that catches your eye, but wait until you have a taste of this sumptuous creation. It’s layer upon layer of strips of purple cabbage, radish, Shimeji and enoki mushrooms, yellow chives and carrots, paired with chunky gold-dusted abalone. The finishing touches include chef’s homemade plum sauce with just enough sprinkling of fragrant kaffir lime leaves for a zesty finish.
Available from February 8 to March 2. Call 6593 8825/59 or email email@example.com for reservations.
4. Kanpachi kingfish yu sheng
For his creative take on yu sheng, chef Nicky Ng first serves his homemade Chu Hou sauce—made with soybeans, garlic, sesame seeds and spices—in a cocktail shaker. It's shaken then poured into a mix of veggies, Kanpachi kingfish, crispy salmon skin and lychee caviar.
Available from February 1 to March 2. Call 6603 8855 or email firstname.lastname@example.org for reservations.
5. Bountiful yu sheng with Alaskan crab, truffle and caviar
Cherry Garden’s sumptuous rendition will make your reunions even more festive. It has all the trappings of a classic yu sheng with salmon strips, Alaskan crab meat, salmon and the usual toss of julienned vegetables, but it’s the addition of black truffle and caviar that elevates it and makes it an instant hit.
Available from February 1 to March 2. Call 6885 3500 or e-mail email@example.com for reservations.
6. Fortune 3D meringue yu sheng with abalone, salmon and crispy fish
Chinese executive chef Ku Keung made this yu sheng with your business associates in mind. The festive salad serves a minimum of 30 persons (we kid you not!), and is shaped like a dog, using ingredients like turnip, carrots, yam and pickled ginger, and tossed with a zesty homemade sauce.
Available from February 5 to March 2. Call 6432 7482/88 or email firstname.lastname@example.org for reservations.