Chinese New Year Feasting

Chinese New Year (Feb. 8-9) is undoubtedly one of the most celebrated holidays in Singapore and this time round welcomes the Year of the Monkey. So join in the festivities by getting a taste of some Lunar New Year delicacies on offer during the season. One you simply must try is lo hei, also known as yu sheng, a unique Singaporean tradition for luck and prosperity. It’s a Chinese salad with slices of raw fish tossed in the air, then shared with friends, family or even business associates; good fun really, and tasty too.

If you’re itching to get in on some of that lo hei action, then head to
Min Jiang (G/F Goodwood Park Hotel, 22 Scotts Rd., 6730-1704) from Jan 13 to Feb 6. They’re doing a special version ($118) chock full of ingredients like hamachi (yellowtail), tobiko (flying fish roe), mesclun, homemade taro and sweet potato crisps, jellyfish and pomelo. We also suggest the Claypot Reunion Rice ($108) done in the classic Cantonese style with pork belly, Chinese sausages and waxed duck leg.

Another spot that’s bound to impress is
Cherry Garden (5/F Mandarin Oriental, Singapore, Marina Square, 5 Raffles Ave., 6885-3538), helmed by executive chef Hiew Gun Khong. Enjoy specially crafted festive menus from Jan 9 to Feb 6 like the seven-course Blissful Set featuring dishes including braised baby abalone with sea cucumber and fish maw, as well as roasted Kurobuta spare ribs in spicy Sichuan sauce (from $128 per person, minimum two people; from $98 per person, minimum four people). Of course, there’s also Prosperity Yu Sheng with salmon and crispy fish skin (from $68) or a healthier rendition, Garden of Wealth with fresh fruit and vegetables (from $48), to choose from.

For some Cantonese fare, you can’t go wrong at the recently refurbished
Man Fu Yuan (2/F, InterContinental Singapore, 80 Middle Rd., 6825-1062). Feast on auspicious items from a six-course menu ($108 per person) such as double-boiled shark’s fin in shark’s cartilage consommé, and baked king prawn, from Jan 9 to Feb 6. Don’t miss Man Fu Yuan’s signature yu sheng, a mouthwatering combination of salmon, hamachi (yellowtail), ikan parang and crispy fish skin ($158).