A real draw: which yu sheng to choose to inaugurate the year of the tiger ?, Lifestyle News

Another holiday season, yet another reason to hope that the New Year will bring peace, stability and the opportunity to gather outdoors in groups of more than five people.

To meet these wishes, a slew of yu sheng, with ever more abundant and unique ingredients.

So reserve your raw fish salad platter and gather your loved ones. This is the year you will want to like it he I as high as possible.

For something with a cheery pop of color, check out Crystal Jade’s Opulence yu sheng three-headed abalone (starting at $ 128).

Group executive chef Martin Foo prepares it with fuchsia red dragon fruit coins, edible gold leaf, fresh flowers, dried yuzu zest, Japanese pickled sweet ginger and homemade pickled cucumbers. .

For a golden, crispier touch, there’s also fried yam strips, chickpeas, and Hsin Chu bee hoon. Along with the tender, lightly burnt abalone slivers, you also get pickled salmon roe and plump slices of jellyfish.


Jade Restaurant Executive Chef Leong Chee Yeng is quite an artist, as evidenced by the pieces of pottery he made scattered around the restaurant’s dining room.

For the Year of the Tiger, Chef Leong put his skills to the service of Premium Gold Rush Yu Sheng Salmon ($ 688), which is shaped on a plate after an adorable image of a tiger. This sumptuous and complex creation must be ordered three days in advance.

Less decadent is the gold rush salmon yu sheng (from $ 78), presented against a hand drawing of a tiger on a plate, with an auspicious greeting forged in Chinese calligraphy.

When you’ve enjoyed the art of either of these yu sheng creations, pay your attention to the champagne jelly, shallot oil, and kumquat vinaigrette that brighten up the flavors of fresh salmon and grated vegetables on the plate.


In the realm of yu sheng, the proper abundance comes in the form of a salad consisting of salmon, abalone, and lobster.

These treasures from the ocean are part of Jiang Nan Chun’s luxurious yu sheng (from $ 198), set on a bed of grated root vegetables, melon seeds, and sunflower seeds.

This way you get yu (fish or abundance), bao yu (abalone or guaranteed abundance), and a symbolic dragon (lobsters are known as dragons of the sea) as you usher in another new year.


If you like your yu sheng with a higher fish to veg ratio, modern Chinese restaurant Madame Fan offers Blossom Shun De style yu sheng (from 118), made expressly for this preference with plenty of halibut sashimi for more. from yu.

If you’d prefer something more… er, balanced, opt for the Yu Sheng Salmon & Bluefin Tuna Prosperity Duo (starting at $ 98) with more vibrant greens instead. Both yu sheng are served with a zesty plum vinaigrette chilled with lemon juice.


Over the years, yu sheng has been improved with everything from multi-headed abalone to lobsters, caviar and gold. So if you and your guests have never tried fugu or pufferfish before, here is your chance to treat yourself.

For the Lunar New Year, Si Chuan Dou Hua brought back his fugu yu sheng ($ 198), this time shaped like a tiger face and sprinkled with ice plants, fresh greens and edible flowers.

What does fugu taste like? Well… it tastes like fish. To be more precise, it is similar to the flesh of white fish such as hiram (plaice) or tai (sea bream).


If you like crispy morsels, then Yan’s Render is for you.

Available for dinner only, Abalone and Salmon with Gold Leaf Lo Hei (from $ 92) features a mountain of crispy noodles topped with even crispier grated purple and yellow sweet potatoes.

For texture contrast, there’s pickled ginger and vegetables. Huat ah!

This article first appeared in Wonderwall.sg.

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