When: November 21 to February 4

Group executive chef Martin Foo has come up with the Golden Harvest Sea Cucumber yusheng, an inventive creation to welcome the Year of the Rabbit on a prosperous note. While it is inspired by the savoury ‘Shunde’—typically made with raw fish slices, peanuts and oil—he jazzed his version up with the addition of chilled braised sea cucumber, ice plant, kaffir lime, dried persimmon and jellyfish heads. These are then sprinkled in a savoury soy sauce-based dressing with aromatic shallot oil. Available for dine-in and takeaway.

Read more: The ultimate guide to Yusheng: its history, significance and auspicious phrases

When: January 16 to February 5

While Japanese steakhouse Fat Cow may not be the first place that comes to mind for the Lunar New Year celebrations, the restaurant seeks to serve its guests something unique and special during this period to showcase its signature Japanese wagyu. Its chefs have created the “gyu sheng”, a modern take on the yusheng featuring premium Japanese ingredients such as chuka wakame (seasoned seaweed), chuka kurage (seasoned jellyfish), uni (sea urchin), ikura (salmon roe), caviar, radish, carrots and pickled ginger. Instead of the quintessential salmon slices that crown the auspicious dish, the version here is topped with thinly sliced delicately marbled premium Japanese Wagyu to represent a greater symbol of prosperity. The dish is then showered with house‑made goma ponzu sauce, which adds a nutty‑tangy flavour profile. Goma, or sesame seeds, symbolise luck and growth, which is what the restaurant hopes for all its guests who come through the door. Available for dine in and takeaway.

When: January 5 to 28

Having made Singapore his second home, Restaurant Jag chef-owner Jeremy Gillon, who hails from France, celebrates the Lunar New Year annually with his French-inspired prosperity salad. Created according to Gillon’s philosophy of putting seasonal vegetables in the spotlight (with proteins as the secondary act), his yusheng is a “celebration of mother nature” assembled with fresh Scottish salmon slices, Hokkaido scallops, Japanese shrimps, as well as colourful ingredients from France such as carrots, yellow and red beetroot, daikon and cabbage. “We use different techniques like raw, cure and pickle to display the multiple textures and flavours of these ingredients,” shares Gillon. The salad is finished with a generous pour of argousier berry (seaberry) dressing to give it a citrusy lift, while generous servings of watercress crackers, peanuts and sesame seeds are tossed in for extra texture. Available for dine-in and takeaway.

When: January 10 to February 4

Mediterranean restaurant Artemis Grill wanted to provide a yusheng experience to its guests, so executive chef Oliver Hyde came up with his own version featuring red cabbage, carrot and daikon radish, topped with sliced salmon, Hamachi (amberjack), Hokkaido scallop and caviar. The dish is rounded off with a tangy-citrusy lime and olive oil dressing and “finished with gold leaf for that extra modern touch”. Hyde added the gold flakes in hopes of providing luck and good fortune to everyone. Available for dine in and takeaway.

In case you missed it: Chinese New Year recipe: braised pork belly with chestnut, Chinese mushroom and homemade brown sauce

When: January 9 to February 5

This Cantonese restaurant’s contemporary take on the traditional yusheng is inspired by flowers. Curated by executive chef Pak Chee Yit, its Full Blossom of Fruits yusheng is a stunning platter filled with fuji apples, Harumanis mango, South African blueberries, Korean pear and Spain persimmons. The refreshing salad is showered with sweet and zesty orange cosmos and studded with juicy blackgold abalone, harvested from New Zealand’s waters. Available for dine in and takeaway.

When: January 3 to February 5

This Lunar New Year, Chinese executive chef Leong Chee Yeng is pulling out all the stops with its latest premium gold rush yusheng. Shaped to resemble an adorable white rabbit, this salad features julienned greens, champagne jelly and shallot oil. Rich and refreshing flavours are enhanced with the addition of a zesty kumquat dressing.  It’s also studded with a choice of Norwegian smoked salmon or plant-based salmon. Available for dine in and takeaway.

When: January 9 to February 5

Executive chef Cheung Siu Kong adds a luxurious twist to this traditional salad. His decadent creation features an assembly of julienned vegetables finished with sweet lobster slices and dotted with caviar. Not a fan of the crustacean? Cheung’s classic salmon yusheng is just as delectable, and is topped with fresh salmon sashimi and sea whelk. Available for dine in and takeaway.

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When: January 9 to February 5

If you’re planning on celebrating Chinese New Year at home, complete your spread with the hotel’s latest yusheng. Available in two sizes—and suitable for a group of three to 10—this salad is packed with salmon slices, kiwi vinaigrette, and a vegetable slaw presented in a shape of a rabbit. Make it an even more lavish affair and top up with additional toppings such as Hokkaido scallops, Maine lobster, Hiramasa kingfish, and Australian abalone. Available for takeaway only.

The Capitol Kempinski Hotel Singapore, 15 Stamford Road, S(178906), +65 6368 8888

Even the Singapore outpost of the Michelin-starred ramen joint, Tsuta, is joining in the Lunar New Year festivities with a yusheng inspired by its signature shoyu soba. Strips of carrots and radish form the base of its version of the dish, but Japanese elements are added into the mix in the form of kyuri cucumber; mitsuba, or wild parsley, which symbolises good luck; and myoga ginger buds, which not only add a mild spicy overtone but also bring about good opportunities. Taking inspiration from its signature ramen, the yusheng is dressed in Tsuta’s classic black truffle oil, which lends some earthy notes, while the ramen noodles are deep-fried until crispy and sprinkled on top of the salad for a delicious crunch. The salad also comes with your choice of toppings: salmon, scallop or, for something different, Kurobuta char siu. Available for takeaway.

Tsuta (multiple locations), 391 Orchard Road, B2-36A, S(238872), +65 9666 3768

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