The Original Singapore Yusheng
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.
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. Our original, "Yu-Sheng" will be available from 5 Feb 2010 onwards.Business as usual during Chinese New Year.The Original Yu Sheng-Since 1963 ~ $32.80++ Make your Reservation or order your take-away "Lunar Yu-Sheng" early to avoid disappointment!!! |
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.
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.
