8 yu sheng platters to ride boldly into Chinese New Year 2026 with

1. Gilmore & Damian D’Silva — Traditional raw fish salad

Gilmore & Damian D’Silva’s newest lunar new year menu might be the perfect reason to visit chef Damian D’Silva’s latest restaurant, which opened late last year at National Gallery Singapore. This beautiful place, whose name is a heartfelt tribute to chef Damian grandfather, Gilmore, celebrates Singaporean and Eurasian heritage through heirloom recipes, some over 200 years old, alongside Chinese dishes inspired by his grandfather’s soulful home-cooking.

Available on its 2026 lunar new year offerings course menu (from S$388 for four to five diners), the traditional raw fish salad honours local flavours wonderfully. It reminds us of the raw fish dish that would come with porridge at hawker stalls, before the use of freshwater fish in raw dishes got banned in 2015 locally.

Thankfully Gilmore has found a way to deliver a nostalgic throwback with sashimi-grade hamachi paired with local lettuce, julienned ginger and coriander. Crispy garlic and shallots add crunch, while a tangy, savoury dressing brings the mouthwatering composition together.

True to Gilmore & Damian D’Silva’s ethos, the menu also spotlights local heritage favourites, including a braised duck with prized ingredients such as sea cucumber, fish maw, and fresh lily bulbs, slow-steamed roasted pork with preserved vegetables, and even a smoked pig trotter bee hoon.

How to order? The yu sheng is not available separately, and needs to be purchased as part of Gilmore’s set menu. 

It is available for dine-in from February 9 to March 3 for dinner on weekdays, and for lunch and dinner on weekends, and you’ll need to reserve at least three days ahead if you wish to have the set menu. 

2. Im Jai by Pun Im — Grand charoen yu sheng

Thai restaurant Im Jai by Pun Im first came about because its founder chose to step away from spreadsheets and into the kitchen. Chef-owner Vincent Pang used to work with hedge funds, but now he makes his case with food. He started with Pun Im — Thai for “to share fullness” — a private dining concept, before settling into a permanent address at Icon Village at Tanjong Pagar in 2025.

For its debut CNY menu, Im Jai is celebrating with its Im Jai charoen yu sheng (from S$58 for three to five diners), which spotlights lush slices of salmon belly sprawling generously over a riot of green papaya, green mango, pomelo, mandarin orange, and cherry tomato. 

Everything is pulled together by a som tum-style (Thai papaya salad) dressing that punches in sweet, sour, and spicy directions at once, sharpened by sweetened fish sauce. On top come toasted coconut, fried shallots, ground dried shrimp, and pumpkin seeds, adding crunch and depth. 

Practicality, too, has been considered by the meticulous Vincent. The platter can keep for up to three days in the chiller, and arrives with clear instructions for storage, reheating, and eating.

How to order? The yu sheng, along with its CNY menu is available till March 3.

For dine-in or pick-ups in-store, you can just order it off its menu, though Im Jai is offering takeaways only on CNY eve (February 16) until 1pm, and is closed from February 17 to 19. For delivery, place your order on its website. 

Here’s our review of Im Jai by Pun Im when it first opened.

3. Shang Palace — Auspicious Golden Horse yu sheng

Established in 1971, Shang Palace at Shangri-La Singapore celebrates the elegance of Cantonese cuisine, with its dishes rooted in tradition yet crafted for today’s palate, while showcasing the freshest seasonal ingredients. Its creations are thoughtfully curated by its executive Chinese chef Daniel Cheung to bring out the best flavour and nutritional value of each ingredient.

This Lunar New Year, it is making a statement with its Auspicious Golden Horse yu sheng (S$268 for six to eight diners). Gorgeously sculpted in the image of the upcoming horse zodiac, this limited-edition centrepiece features generous portions of smoked salmon, jellyfish, fresh vegetables, pickles, and a vibrant array of customary yu sheng accompaniments.

If you’re looking to dine-in at Shang Palace, the restaurant also dishes up CNY set menus from $198 per person, minimum four to dine, offering a selection of classic Cantonese dishes, as well as a la carte specialities from S$24.

How to order? Shang Palace’s yu sheng is available for dine-in from February 2 to March 3, with a minimum two-day advance order. Should you wish to order online, you can do so at its website, or by calling (+65 6213 4511) or emailing the hotel. 

4. Broth & Beyond — Mixian and mushroom yu sheng

Known for its fresh, natural and healthy individual hotpots with ingredients flown in from Yunnan, Broth & Beyond, which opened in Singapore in mid-2025 delivers clean flavours designed to soothe, nourish, and satisfy.

To usher in the festivities, it is introducing a limited-time mixian and mushroom lo hei (S$68.60 for four to six diners) highlighting Yunnan’s smooth and silky rice noodles — whose long strands represent blessings of longevity and unity — paired with 10 varieties of premium Yunnan mushrooms. 

The dish is finished with a house-made plum sauce made from Yunnan orange peels, and requires a week of preparation for a fragrant and potent flavour.

This one-of-a-kind dish can be enjoyed in three ways, or steps: First, as a traditional-style lo hei by tossing the cooked mushrooms with the rest of the ingredients. Second, by simmering the various fresh mushrooms in a comforting broth of your choice to draw out their natural umami. Lastly, having the silky mixian noodles on its own or paired with tea tree mushrooms for a satisfying and auspicious start to the new year.

How to order? The mi xian and mushroom lo hei is available for both dine-in and takeaway at Broth & Beyond till February 28.

For takeaway orders, you’ll need to call or message Broth & Beyond at 8220 7993, two to three days ahead of your collection date to place your order, and you can only opt for self-collection. 

If you do decide to dine-in, reserve your spot early to ensure you get to enjoy the lo hei and its comforting dishes if this catches your fancy! 

5. Min Jiang at Goodwood Park Hotel — Majestic Prosperous Horse lo hei 

If yu sheng is as much about spectacle as it is about taste, award-winning Chinese restaurant Min Jiang understands the assignment. Its Goodwood Park Hotel outlet is dishing up a version this year that’s in-theme with the year’s zodiac, but also tinged with its own artistic personality.

Its Majestic Prosperous Horse lo hei (from S$288 for eight to 10 diners) features a hand-painted galloping horse motif by Min Jiang’s master chef Chan Hwan Kee, paired with a vibrant mix of fresh vegetables, baby abalones, tobiko, kombu seasoning, and golden fried yam strips. A sweet-tangy fruit-based dressing ties everything together, complemented by salmon and hamachi.

How to order? Min Jiang’s artfully decorated yu sheng is available for dine-in only, and is included in some of its pricier set menus, or can be ordered a la carte at its restaurant. We’d recommend reserving through Min Jiang’s website for a spot if you’re dining close to the festive season or during it. 

6. Shisen Hanten by Chen Kentaro — Prosperity salmon yu sheng

One-Michelin-starred Shisen Hanten by Chen Kentaro holds the unique distinction of being Singapore’s only Japanese-Sichuan restaurant and is run by third-generation chef Chen Kentaro who is continuing his family’s legacy. His late-grandfather, Chen Kenmin, is known as the father of Sichuan cuisine in Japan, while his late father, Chen Kenichi, was Japan’s longest-serving Iron Chef on the popular television show of the same name.

Here, the Shisen Hanten Prosperity salmon yu sheng (from S$78 for a small portion) features tender salmon paired with shredded carrots, green and white radish, pomelo, and garnishes of crushed peanuts, sesame seeds and golden crackers. The dish is finished with a classic plum sauce, accented with dashes of pepper and cinnamon powder.

While the yu sheng may seem quite mainstream, it’s the customisation options that make this a truly interesting dish. Jazz up your own prosperity toss by adding some really luxe seafood options including Osetra caviar (additional S$80), or even Japanese red sea bream or madai (additional S$38) for added sweetness and savoury richness.

How to order? Shisen Hanten’s yu sheng platters are available for dine-in or takeaway till March 3. Reserve your spot at its restaurant or order your yu sheng platter for takeaway, for both pick-up and delivery, through its website here. 

7. Genki Sushi — Salmon noodle yu sheng

Well-loved sushi conveyor belt chain Genki Sushi’s salmon noodle yu sheng (S$49.90, good for six diners) is back, and it’s every bit as playful as it sounds. It was first added to Genki’s menu in 2025 and has been brought back by popular demand. As its name suggests, the yu sheng comes with long, slippery ribbons of fresh salmon, dressed in a zesty, citrusy yuzu sauce that sings with brightness. 

For something a little more classic, it also serves up an abalone yu sheng (S$49.90), embellished with whole taels of abalone to the table, promising fortune and richness, all lifted by the same fragrant yuzu dressing.

A suite of add-ons lets you customise your yu sheng to decadent effect — extra salmon noodles (S$16.90), more abalone (S$16.90 for six pieces) and fresh salmon sashimi (S$11.20 for six pieces) are available, too.  

And there’s even a clever touch for first-timers or the chaos-prone: Each yu sheng order comes with a disposable mat, printed with auspicious phrases to guide your lo hei. No one can claim they didn’t know what they were doing, making this as much a game as a feast!

How to order? Genki Sushi’s yu sheng options are available for takeaway from all Genki Sushi outlets, or can be ordered for delivery or pick-up at its outlets, until March 4.

8. Sawadee Thai Cuisine — Lunar Luxe yu sheng

Checked out the recently revamped Thai food maestros Sawadee Thai Cuisine? This restaurant has been honoured with the prestigious two-Star Thai Select Award 2025 — an accolade from the Thai government for the restaurant’s authentic, from-scratch cooking — for the fourth year. It is also one of five restaurants in Singapore to receive this distinction.

If you haven’t, its festive Lunar Luxe yu sheng (from S$88 for a medium portion for dine-in, for four to five diners) could give you more reasons to, apart from its new look and menu. Prepared fresh daily, the yu sheng brings together a medley of 18 carefully selected ingredients, balancing the bold and quintessential Thai flavours of sweetness, tang, umami, and crunch. 

Highlights on the platter include premium-grade abalone, coconut, pomelo, mango, and jackfruit, with textural accents of dried shrimp, crispy chicken skin and rice crackers, all finished with Sawadee’s housemade sweet-and-sour sauce.

Of note is the addition of chestnut — its Chinese name translates to “horse’s hoof” — which adds an addictively juicy crunch to the Thai-style celebratory salad, and a fitting nod to the year’s zodiac, too.

How to order? Sawadee Thai Cuisine’s yu sheng can be enjoyed for dine-in or as a takeaway, till March 3, with limited portions daily. To order this for delivery or pick-up, you can place your orders on its website.

For more places to eat around Singapore, check out the all-new Spanish restaurant Amor at Amoy Street, or Obongzip at Tanjong Pagar, a chain from Korea which dishes up spicy octopus.