• 
  Jade Restaurant
  
  A signature at The Fullerton Hotel's Jade Restaurant, the Eight Happiness Gold Rush Yu Sheng  挥春招财鱼生($78* for 6 persons, $118* for 8 persons) returns to pay tribute to the Year of the Horse. Drawn with olive oil then dusted with cinnamon powder, it comes with a housemade Champagne Jelly with edible gold leaves, Salmon and Apple Plum Dressing. Available for order from 20 January to 14 February 2014 with one day advance order required.
  
• 
  Jack's Place
  
  Instead of simply shouting out wishes for good health in the New Year, go down under with Jack's Place and toss your way to good health with their Boutique Spring Garden Mesclun Fin & Leather Yu Sheng. The classic Chinese New Year staple is given a refreshing twist with generous slices of duck breast alongside smoked swordfish from Australia. Chunks of strawberries and pineapples are added to the mix for that citrusy tang and granola bits, for that extra crunch. And instead of the usual sour plum dressing, the Yu Sheng is doused in a unique blend of sesame balsamic reduction dressing - Definitely a stand out from your usual raw fish salad.
  
  
• 
  Restaurant Hoshigaoka
  
  Seeing that raw fish is a major component in yu sheng, one of the best places to go for your annual toss up would probably be a Japanese restaurant. Restaurant Hoshigaoka ushers in the Lunar New Year with 3 types of yu sheng: Salmon ($29.88 for 2-3 pax, $56.88 for 7-10 pax), Red Snapper ($28.88 for 2-3 pax, $52.88 for 7-10 pax) and a Combo ($33.80 for 2-3 pax, $56.88 for 7-10 pax) featuring Salmon, Red Snapper and Hotate, for a good variety. Available for dine-in or takeaway, the platters comprise of a crisp salad mix, with peanuts, sesame seeds, crackers, pomelo powder and amongst others, glistening pearls of ikura for that burst in flavour.
  
  
• 
  Peony Jade
  
  Gallop into the new year with Peony Jade's "Instant Enormous Windfall, Good Health and Longevity" raw fish 'Lou-Hei' Yu Sheng "马上有钱"鱼生 ($198.88 for 12 people). The stunning creation is made up of fresh premium seafood like Hamachi, tuna belly, Atlantic salmon, Australian abalone, fish roe, wasabi ebiko, wakame seaweed, jellyfish, pomelo, mesclun greens, shredded radish and carrots with a citrusy yuzu juice and a sprinkle of truffle oil. Only available for dine-in at Peony jade @ Keppel Club with 1-day advance order required and served upon request at Peony Jade @ Clarke Quay.
  
• 
  Beaulieu House
  
  Serving tradition at its best, Beaulieu House Restaurant offers a Prosperity Raw Fish Yu Sheng in 2014, which features a fresh medley of raw Herring fish that bodes fortune as you raise those chopsticks high up in the air. The highlight here lies in the Chef's special homemade plum sauce, a one of a kind that completes the platter, made up of your usual shredded carrots, radishes, crushed peanuts, pickles, seeds and our favourite - golden crackers that add a delightful punch of crunch to the mix. The yu sheng is available with the restaurant's Chinese New Year Set Menus (fit for 4, 6-8 or 10 pax respectively) from 29 January to 14 February 2014. Do note that they will be closed on 31 January.
  
• 
  The Halia
  
  The Halia at Singapore Botanic Gardens keeps to its roots with a Ginger Marinated Salmon Yu Sheng ($26++ for one person, $88++ for 10 people). Shredded vegetables, roast peanuts and plum sauce are included in the mix, which is available for order from 13 January to 13 February 2014 during lunch (Mon - Fri, 12pm to 4pm) and dinner (Daily, 6.30pm to 11pm).
  
• 
  Swensen's
  
  Usher in a prosperous new year with Swensen's Fortune Yu Sheng (for 8 people, $23.80 - dine-in and $28.80 - takeaway), a signature dish for the festive celebration. Tradition remains with succulent slices of smoked salmon, wafer sliced carrots, sesame seeds, crushed nuts and a layer of plum sauce, while it is further enhanced with Shimeji mushrooms, Pock Choy and crispy wonton skin for that crunch. Available from 24 January to 14 February 2014.
  
• 
  Summer Pavilion
  
  At Summer Pavilion of The Ritz-Carlton Millenia Singapore, the handcrafted Venus Clam Yu Sheng ($110 for 8 people) is comprised of 12 lavish ingredients such as fish maw, sea cucumber, Chinese mushroom, conpoy, black moss, seasonal vegetables, abalone, sea perch, roast pork, roast duck, goose web and scallops. Available with their Platinum seven-course menu from 15 January to 14 February 2014.