The Original Singapore Yusheng & Lunar New Year Special Set Menu 2018
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.
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.
Let's share our pride and joy by greeting the Year of the Dragon with the "Original Singapore Yu-Sheng". Gong Xi Fa Cai, wishing you a prosperous year ahead, welcome to Dragon Phoenix.
Make your reservation early to avoid disappointment!!!
Please scroll down to make your reservation at our respective outlets.
Lunar New Year Special Set Menu will be available from 1st Feb to 2nd Mar 2018.
Original, "Yu-Sheng" & "Pen Cai" will be available from 1st Feb to 2nd Mar 2018.
Business as usual during Chinese New Year.
177A River Valley Road, #06-00 Novotel Clarke Quay (Liang Court), Singapore 179031.
131 Rifle Range Road, 2nd level of Block 2, Singapore 588406.
Terms & Conditions:
- No Further discount for above menus.
- The management reserves the right to amend the above menu without prior notice.
- The Original Yu-Sheng selection and Lunar New Year's set menu will be available from from 1st Feb to 2nd Mar 2018.
- Minimum of ONE HOUR in advance before collection of The Original Yu-Sheng Take Away.
- Payment upon collection of order for The Original Yu-Sheng Take Away.
- A deposit of $200 per table is required upon confirmation of reservation, make payable via PayPal (online), credit card, cheque or cash on location.
- Upon successful submission of order, a confirmation note will be replied to your email.