A Critical Analysis of Singapore’s Premier Prosperity Tosses
Chinese New Year 2026 has ushered in a renaissance of yu sheng innovation across Singapore’s dining scene. What was once a straightforward ritual of tossing shredded vegetables and salmon has evolved into a sophisticated culinary art form, where chefs balance tradition with creativity, premium ingredients with accessibility, and visual spectacle with genuine flavour depth.
The Michelin-Starred Contenders
Summer Pavilion: King Scallop and Salmon Roe Yu Sheng
The Experience: Chef Cheung Siu Kong’s creation at the one-Michelin-starred Summer Pavilion represents Cantonese refinement at its finest. This isn’t yu sheng that shouts for attention—it whispers elegance.
Component Analysis:
The Proteins: The king scallops arrive luxuriously plump, their natural sweetness immediately apparent. Unlike lesser scallops that can turn rubbery or bland, these maintain a buttery texture that melts against the palate. The salmon roe provides explosive bursts of brine, creating a dynamic interplay between the scallop’s gentle sweetness and the roe’s assertive saltiness.
The Vegetables: Julienned with precision, the vegetable medley maintains optimal crispness. Each strand provides textural contrast without overwhelming the delicate seafood. The balance here is crucial—too much vegetable and you lose the premium ingredients; too little and the dish feels sparse.
The Dressing: This is where Chef Cheung’s Cantonese heritage shines. The dressing is fragrant without being cloying, savoury without excess sodium. It coats rather than drowns, allowing each ingredient to speak while creating harmony. The restraint shown here separates fine dining yu sheng from pedestrian versions.
Verdict: At $168++ per person as part of a multi-course menu, this represents exceptional value for Michelin-starred dining. The yu sheng alone justifies the visit, though the complete festive menu elevates the entire experience. Best suited for those who appreciate subtlety over spectacle.
Madame Fan: “Take the Lead” Hamachi Yu Sheng
The Experience: Madame Fan transforms lo hei into performance art, beginning with diners penning their wishes before the ceremonial toss. This theatrical element adds emotional weight to an already meaningful tradition.
Component Analysis:
The Hamachi: The yellowtail sashimi is impeccably fresh, its flesh almost translucent with a delicate pink hue. Hamachi’s naturally buttery texture and mild flavour make it an inspired choice—less assertive than salmon, allowing the supporting cast to shine while still providing luxurious richness.
The Fruits: Premium fruits add natural sweetness and acidity, cutting through the richness of the fish. This is a sophisticated move that shows understanding of flavour balance. Where many yu sheng rely solely on vegetables for freshness, the fruit elevates the complexity.
The Signature Dressing: The honey grain mustard yuzu yoghurt dressing is nothing short of revelatory. Honey provides baseline sweetness, grain mustard offers subtle heat and textural interest, yuzu contributes bright citrus notes, and yoghurt creates creamy body with gentle tang. This four-way harmony demonstrates exceptional culinary technique—each element enhances the others without competition.
Verdict: At $198++ for eight people ($24.75 per person), this represents outstanding value for the quality delivered. The wish-writing ritual adds meaningful personalization, making this ideal for family reunions where tradition and sentiment matter. Dine-in only, which speaks to the restaurant’s commitment to the full ceremonial experience.
The Fusion Innovators
COTE Korean Steakhouse: Bluefin Tuna Yu Sheng
The Experience: COTE’s Korean-American perspective brings fresh energy to lo hei, proving that yu sheng can transcend its Cantonese roots while respecting the ritual’s spirit.
Component Analysis:
The Bluefin: Premium bluefin tuna represents a bold departure from conventional salmon. Its deep red flesh and clean, almost mineral flavour profile create a more refined eating experience. Bluefin’s delicate fat marbling provides richness without heaviness, making each bite feel indulgent yet light.
The Perilla Leaves: This is where Korean influence becomes unmistakable. Perilla’s distinctive herbal, slightly minty character adds aromatic complexity absent in traditional yu sheng. It’s an assertive choice that transforms the dish’s entire flavour profile, creating something genuinely new rather than merely riffing on tradition.
The Plum-and-Yuja Vinaigrette: Korean yuja (yuzu) brings piercing citrus brightness, while plum contributes gentle sweetness and fruity depth. The vinaigrette is clearly designed for the bluefin’s clean flavour—it enhances rather than masks, elevates rather than competes.
The Textural Elements: Whole hazelnuts and toasted sesame seeds provide satisfying crunch and nutty complexity. These aren’t merely garnishes; they’re integral to the dish’s architecture, creating textural variety with every bite.
The Jinro Green Grape Soju: Including a complimentary soju shot is brilliant hospitality. The green grape variant’s light sweetness and gentle alcohol content cleanse the palate between bites, while its fruity character harmonizes with the vinaigrette’s brightness.
Verdict: At $128++ for four to six people ($21-32 per person), COTE delivers exceptional creativity and quality. The Korean-American fusion feels authentic rather than gimmicky, appealing to diners seeking tradition with genuine innovation. Available for takeaway, making it practical for home celebrations.
Restaurant Cougar Lee: Chutoro and Amberjack Yu Sheng
The Experience: Chef Ethan Lee’s Beijing heritage filtered through European refinement produces yu sheng that feels simultaneously familiar and unexpected.
Component Analysis:
The Chutoro: Medium-fatty tuna belly represents peak indulgence. Its marbling creates silky richness that coats the palate, while the flavour remains clean and sophisticated. Chutoro is a premium choice that signals serious intent—this isn’t budget yu sheng masquerading as luxury.
The Amberjack: Pairing chutoro with amberjack (kanpachi) demonstrates culinary intelligence. Where chutoro brings richness, amberjack contributes clean, slightly sweet flavour and firmer texture. The two fish complement rather than duplicate, creating complexity through contrast.
The Sweet Breakfast Radish: An inspired European touch. Breakfast radish offers gentle peppery notes and crisp texture without the aggressive bite of standard radish. Its subtle sweetness harmonizes with the fish rather than overwhelming delicate flavours.
The French Carrot: Using French carrots—sweeter and more tender than conventional varieties—shows attention to ingredient quality. They add natural sweetness and satisfying crunch, proving that even supporting ingredients deserve consideration.
The Yuzu Dressing: Homemade yuzu dressing provides bright, clean acidity that cuts through the chutoro’s richness. Yuzu’s distinctive citrus character—more floral and complex than lemon—elevates the entire composition.
The Caviar Option: Optional caviar transforms an already luxurious dish into pure decadence. The salty, briny pop of caviar against buttery chutoro creates textural and flavour fireworks. This is for those who want to make a statement.
Verdict: The base version at $58 represents solid value for dual premium fish, while the $88 caviar upgrade is for special occasions. Two-day pre-order requirement indicates made-to-order quality. This appeals to adventurous diners who appreciate European refinement applied to Asian tradition.
The Creative Interpretations
Artyzen Singapore: Prosperity Lo Hei “Kerabu” Yu Sheng
The Experience: Drawing inspiration from Southeast Asian kerabu (a Malaysian herb salad), Artyzen demonstrates that yu sheng can embrace regional influences while maintaining festive significance.
Component Analysis:
The Abalone: One-head abalone represents premium quality—larger specimens with superior texture and sweetness. Sliced abalone provides chewy texture and ocean umami, grounding the dish in luxury while offering substantive bite.
The Young Mango: Fresh young mango contributes tropical sweetness and gentle acidity. Its firm texture and bright flavour create refreshing contrast against the abalone’s density, while nodding to Southeast Asian culinary traditions.
The Makrut Ginger Flower Dressing: This is the star. Makrut lime (kaffir lime) offers intensely aromatic citrus notes, while ginger flower (torch ginger) provides floral complexity and subtle spice. Together they create a dressing that’s simultaneously familiar and exotic—recognizably Asian yet distinct from traditional yu sheng dressings.
The Lobster Upgrade: Adding a whole poached Boston lobster for $88 transforms this from impressive to unforgettable. The lobster’s sweet, delicate meat pairs beautifully with the tropical flavours, creating a centrepiece worthy of special celebrations.
Verdict: At $168 for four to six people ($28-42 per person), this offers excellent value, especially with the 15% early-bird discount. The kerabu influence provides genuine differentiation, appealing to those who want yu sheng that feels fresh and unexpected. Both dine-in and takeaway availability maximizes accessibility.
Min Jiang: Majestic Prosperous Horse ‘Lo Hei’
The Experience: Min Jiang’s offering transcends food to become edible art. Master Chef Chan Hwan Kee’s hand-painted horse elevates yu sheng to museum-worthy presentation.
Component Analysis:
The Visual Presentation: The hand-painted horse isn’t mere decoration—it’s a statement of craftsmanship and respect for tradition. The horseshoe motif arrangement demonstrates meticulous attention to detail, creating Instagram-worthy moments that enhance the celebratory atmosphere.
The Salmon and Hamachi: The dual fish approach provides textural and flavour variety. Salmon’s richness pairs with hamachi’s delicate butteriness, creating balanced seafood presence without monotony.
The Golden Fried Yam Strips: These provide crucial textural contrast—crispy, sweet, and substantial. Yam strips add visual gold tones while offering satisfying crunch that stands up to tossing.
The Pine Nuts: Contributing nutty richness and elegant crunch, pine nuts elevate the sophistication quotient. They’re a premium touch that separates refined yu sheng from basic versions.
The Tobiko and Kombu Seasoning: Flying fish roe adds visual pop and textural bursts, while kombu seasoning provides umami depth. These Japanese influences demonstrate Pan-Asian culinary confidence.
The Baby Abalones: Crowning the creation with baby abalones signals peak luxury. Their tender texture and ocean sweetness provide a finale worthy of the elaborate presentation.
Verdict: At $168++ per person or $1,288++ per table of six, this is premium pricing for premium experience. Dine-in only ensures the visual impact isn’t lost. Best suited for corporate celebrations or milestone family reunions where presentation matters as much as taste.
The Accessible Option
Sushi Express Group: Good Luck Yu Sheng Set
The Experience: Sushi Express proves that festive yu sheng doesn’t require premium pricing to deliver satisfaction and auspicious symbolism.
Component Analysis:
The Packaging: The gold ingot-shaped box is clever marketing that doubles as meaningful symbolism. It creates gifting appeal while conveying prosperity—the box itself becomes part of the celebration.
The Norwegian Salmon: Eight slices of Norwegian salmon provide familiar flavour and accessible appeal. While not premium bluefin or chutoro, Norwegian salmon’s reliable quality and pleasant richness satisfy traditional expectations without breaking budgets.
The Abalone-Flavored Slices: Eight additional slices flavored like abalone offer volume and variety without actual abalone pricing. This is smart product development—delivering the idea of luxury at accessible cost.
The Complete Components: Including all traditional elements (shredded vegetables, crackers, sauces) removes preparation stress. Everything needed arrives ready to toss, making this ideal for busy families or office celebrations.
Verdict: At $42.80 for four to six people ($7-10 per person), this represents exceptional value. It won’t win culinary awards, but it delivers festive celebration, complete components, and auspicious symbolism at remarkably accessible pricing. The convenience factor—pre-order from January 24, collect February 7 to March 3—maximizes planning flexibility.
Peach Blossoms: Prosperity Salmon Yu Sheng with Crispy Whitebait
The Experience: Executive Chinese Chef Edward Chong balances modern presentation with traditional flavours, creating yu sheng that satisfies purists while impressing contemporary diners.
Component Analysis:
The Salmon: Premium salmon slices provide reliable quality and familiar flavour. While not the most innovative protein choice, salmon’s broad appeal makes it safe for diverse groups.
The Crispy Whitebait: This is where creativity emerges. Crispy whitebait adds delicate crunch and subtle ocean flavour, creating textural interest while nodding to Chinese culinary traditions. It’s a refined touch that elevates without alienating.
The Fragrant Dressing: Described as balanced and layered, the dressing appears to prioritize harmony over bold statements. This approach suits corporate settings where pleasing diverse palates matters more than culinary adventurism.
Verdict: At $158 or $198 nett, pricing sits in the premium-but-not-extravagant range. The dual pricing suggests size or ingredient variations. Best suited for corporate takeaway or home entertaining where quality presentation matters but conservative flavours are preferred.
Final Recommendations
For Culinary Adventure: COTE Korean Steakhouse or Restaurant Cougar Lee push boundaries while respecting tradition.
For Michelin Quality: Summer Pavilion delivers refined elegance, while Madame Fan adds theatrical flair.
For Visual Impact: Min Jiang’s hand-painted horse creates unforgettable presentations.
For Best Value: Artyzen Singapore (especially with early-bird discount) or Sushi Express for budget celebrations.
For Traditional Excellence with Modern Touch: Peach Blossoms balances familiarity with refinement.
For Meaningful Ritual: Madame Fan’s wish-writing ceremony adds personal significance.
Yu sheng 2026 has evolved beyond simple prosperity tosses into sophisticated culinary expressions that honor tradition while embracing innovation. Whether seeking premium ingredients, creative fusion, visual spectacle, or accessible celebration, Singapore’s dining scene delivers options for every preference and budget.