There is a tradition of Cantonese and Peruvian fusion food (or Chifa cuisine) in Peru, and that is exactly what chefs and co-owners Daniel and Tamara Chavez are channeling this Chinese New Year. For their yu sheng offering available from January 8 to February 8, enter the “Lo Hei and Crunchy Tacos”, a grand platter of fresh prawn, octopus, Peruvian uni and red snapper in an eclectic Chifa sauce. Topped off with golden tortillas, indulge in a true marriage of cultures at Canchita.

Japanese flavours and ingredients take centre stage with Kinki’s version of yu sheng from February 1 to 29, where fresh seafood like salmon, tuna, and swordfish come accompanied by ikura and tobiko for a seafood-forward platter. Dried wakame (seaweed) and crab stick crisps stand in place of the traditional crackers for extra crunch, and when tossed in a truffle oil and sesame dressing, this could be one of the most flavourful and fragrant yu shengs you can find. 

The savoury “shun de” style of yu sheng shines at Yàn, with its “Kaleidoscope of Prosperity” yu sheng only available for dine-in from now till February 24. It stars fried-to-order crispy vermicelli for welcome bites of crunchiness, alongside Australian lobster, yellowtail, fried purple and yellow sweet potatoes, conpoy, Japanese radish and more. Crowned with gold flakes and dressed in soy sauce, lime juice and peanut oil, this is one yu sheng platter to remember. 

Those looking for the ultimate yu sheng platter packed with high-quality Japanese seafood, come to Keyaki at Pan Pacific Singapore. From January 22 to February 22, you can indulge in the “Wafu” yu sheng, which comes packed with maguro, hamachi, salmon, yellowtail, tobiko and jellyfish. If that wasn’t enough, opt for the “Premium” yu sheng, which also includes lobster and uni, topped with silver and gold flakes for a touch of indulgence. 

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Level33’s version of yu sheng, available from February 1 to 13, stays true to its roots as a microbrewery, incorporating its house-brewed beers into its signature lo hei. Besides sustainably farmed kingfish and Australian ocean trout, you’ll find stout beer crisps scattered together with pickled vegetables and spiced nuts, tossed together with a unique orange and house-brewed lager dressing.

True prosperity takes its shape in Man Fu Yuan’s “Dragon’s Wealth” yu sheng, a grand 60-inch platter available from January 15 to February 29 that comes with a magnificent gold dragon head centrepiece and an accompanying tail. Premium ingredients are not spared here, with rock lobster, sea urchin, ikura and more adorning this grand platter, before being doused with a honey miso peach dressing and shallot oil for a sweet yet umami yu sheng. 

Very rarely do you see fugu, or pufferfish, featured in an yu sheng platter. At Si Chuan Dou Hua, however, you can order yu sheng from January 8 to February 24, starring fugu from Shimonoseki, painstakingly prepared by licensed chefs in the region. Coming to your table arranged in the shape of a Chinese dragon, this yu sheng, studded with salmon roe, won’t be one to forget. 

Si Chuan Dou Hua
Address: 7500 Beach Road, S(199591), +65 3138 6711

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