The Original Singapore Yusheng

When Chef Hooi Kok Wai founded Dragon Phoenix Restaurant in 1963, after launching his inventions such as the Yam Basket, Phoenix Spring Chicken, Kyoto Pork Ribs and the Chilli Crab, he decided to add a Chinese New Year Dish to his portfolio. To pursue, he began to work with three other Master Chef Sin Leong, the late Tham Mui Kai and Lau Yoke Pui, thinking of what they could do with their culinary skills to add more joy to the Chinese New Year custom in Singapore.

Apparently, Fish is pronounced as "Yu", means abundance and symbolized "Wealth" in Chinese. In the early years, fishermen along the coast of Guang Dong province, used to celebrate the 7th day (day of humanity) of the Lunar New Year by eating raw fish slices. It was introduced to Singapore by a group of Chinese immigrant. During then, plates of raw fish slices are served with little ingredients and it was a trial-and-error potluck with bottles of vinegar, oil and sugar on the table for customers to add to their own taste. It is commonly found in Fish Porridge stores where groups of Cantonese were seen poking away along streets and alleys of the old Singapore.

Inspired by the above, the four decided to transform the pot-luck dish into a Chinese New Year Delicacy. they concocted a sweet sour sauce, assembled other colorful ingredients to symbolize prosperity in Chinese culture such as red ginger, carrot, sun dried oranges & a dash of home fried crackers & crushed nuts to blend in with slices of raw Ikan Parang; finally, created "The Original Singapore Yu-sheng". The dish is a harmonious combination of auspicious colors, taste and texture.

Subsequently, during the Lunar New Year in 1963, their masterpiece "Yu-sheng" made it's debut on our restaurant's tables. The Chinese were fascinated with the stirring & tossing gestures (pronounced Cantonese "Lo-Hei") of the dish. This "Lo-hei" gesture symbolized the sharing of joy, everlasting good luck and prosperity. It became an adapted local custom to celebrate the Lunar New Year, and the Chefs were honored as the "Four Heavenly Kings" in the Chinese Culinary world.

Today, "Yu-sheng" is found not only as a standard dish ranging from small Chinese cook houses to Chinese restaurants in five stars hotels during the Lunar New Year; in fact, the dish is also found in many parts of the world including the Greater China.

During this Lunar New Year, Dragon Phoenix is proud to present you the "Original Singapore Yu-sheng" that is still done under the direct supervision of our founder, Master Chef Hooi Kok Wai.

Lets share our pride and joy by greeting the Year of the Tiger with the "Original Singapore Yu-sheng".

Gong Xi Fa Cai, wishing you a prosperous year ahead, welcome to Dragon Phoenix.

亲爱的顾客：

新春即将来临，本店借此恭祝您新年快乐，心想事成!

在新春期间,我们诚意为您奉上开创新马华人新年 "捞起" 风潮的 "龙凤至尊鱼生"!

捞鱼生现已成为新马一带的一种特有的饮食文化。早年,中国广东一带的鱼民用捕到的生鱼做为庆祝人日（正月初七）的一道菜肴。 "鱼生" 也跟随早期前来南洋打工的华侨而流传到本地。五十年代的新加坡,鱼生只是一般街边粥档及几家广东小食肆的一道普通小食,材料简单, 一般用来配鱼生粥,需自加糖,醋和油调味,吃的多是广东人,并不普遍。

六十年代初,食肆酒楼开始兴起,为了让华人春节过得更有气氛,四位年轻的师兄弟 （即新加坡厨界 "四大天王" 谭锐佳,冼良,刘玉培和本店创始人许国威师傅）采用七彩缤纷的材料和特配的酱料,把这道街边小食改良成一道喜气洋洋的迎春菜式,并在春节期间推出。 此菜推出后, 深受食客欢迎,各家酒楼食肆竟相效仿,鱼生才正式成为本地的一道新春 "必捞" 的佳肴,吃客也不再限于广东人了。 从此,这道 "鱼生" 令春节变得更热闹,更有气氛,"捞起" 之声充满酒楼食肆,遍布大街小巷。时至今日,一到新年,各大餐馆推陈出新,鱼生的配料与酱料也花样百出,琳琅满目,各有风味。

在此,让我们为您献上这道由本店创办人许国威师傅亲自主理,秉承四十多年历史,伴随着新加坡成长的 "龙凤至尊鱼生",与旧雨新知,八方食客,共同欢庆这虎虎生威的新春佳节!

"龙凤至尊鱼生" 将于2010年2月5日推出,欢迎各界光临赐教。