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mphbay_sg_syd
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Joined: Sep 27, 2004
Posts: 79
Location: Zhong Tan Lu, Zhongtan station
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  Posted:
Jan 28, 2005 - 04:41 PM |
 
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| Post subject: Yu Sheng for Chinese New Year? |
Anyone know where i can get Yu Sheng? The Singapore delicacy for Chinese New Year?
Here's some history for those interested, esp. Singaporeans didn't know Mr Sin Leong created it 
Yu Sheng – a Truly Singapore Dish
IN the mid-1960s, four master chefs - known in local food circles as the four Heavenly Kings - were jointly responsible for creating a Singaporean culinary tradition by transforming a humble roadside hawker dish into a colourful, tasty and auspicious festive food.
Taking the raw fish slices used in simple fish porridge as their primary ingredient, they invented Yu Sheng, a dish that symbolises for Singaporeans the birth of a new year, and one that has become as synonymous with Singapore as chili crab and chicken rice - only a lot more seasonal.
The four men, Messrs Sin Leong, Hooi Kok Wai, Lau Yoke Pui and Than Mui Kai, combined the fish - typically a local trout - with a variety of ingredients like shredded lettuce, carrots, turnips, red and yellow ginger, pickled onions, jellyfish and sun-dried plums. They then linked the ingredients, and the taste, with a sour-sweet sauce made from vinegar, plum sauce, salt and sugar.
According to Chris Hooi, son of Hooi Kok Wai and general manager of the family-owned Dragon Phoenix restaurant - started by the elder Mr Hooi in 1963 - fishermen from the coast of Guangzhou province in southern China celebrated the seventh day of the new year by feasting on the fish - which symbolised wealth - that was part of their catch. 'The culture was brought down to Singapore in the early days by people who emigrated here,' says Chris Hooi. 'It later evolved into the fish porridge found in roadside stalls here.
That basic individual dish was re-interpreted by the chefs as Yu Sheng. The elaborate family-sized appetizer - and the attendant ritual of standing around the dinner table and 'tossing' the ingredients - has apparently been re-exported to the motherland. Nowadays, says Mr Hooi, Singapore-style Yu Sheng is available in some parts of China. |
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mphbay_sg_syd
Talker
Joined: Sep 27, 2004
Posts: 79
Location: Zhong Tan Lu, Zhongtan station
Status: Offline
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| Posted:
Jan 28, 2005 - 04:41 PM |
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mphbay_sg_syd
Talker
Joined: Sep 27, 2004
Posts: 79
Location: Zhong Tan Lu, Zhongtan station
Status: Offline
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Jan 29, 2005 - 01:33 PM |
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Anyone at all? |
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seashell
Lurker
Joined: Sep 02, 2004
Posts: 29
Location: Nanjing West Road
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Jan 29, 2005 - 02:21 PM |
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I thought it is from Hong Kong? u sounds like you will be in shanghai during CNY? |
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Let my love, like sunlight, surround you and yet give you illumined freedom |
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eggy
Reacher
Joined: July 12, 2004
Posts: 221
Location: shanghai
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Jan 31, 2005 - 01:27 PM |
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yu sheng is not easily available here unless u want to approach those restaurants owned by singaporeans or malaysians and get them to specially prepare it for you. I will be tapaoing yusheng back from spore but will get the salmon from here. The Spore consulate will be having a get together on the 23rd Feb and I believe yusheng is one of the dishes offered.
GONG XI FA CAI!! |
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i still haven't found what i am looking for |
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mphbay_sg_syd
Talker
Joined: Sep 27, 2004
Posts: 79
Location: Zhong Tan Lu, Zhongtan station
Status: Offline
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Feb 01, 2005 - 02:08 PM |
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Yes Seashell.... i will be in Shanghai for CNY. Might as well celebrate it with my ancestors .
Thank you eggy for that.... i now found a solution to the problem. I asked "The New Crossroads" manager whether they served Yu Sheng. They have said they do... so there... although i don't think it will be as good as Redstar restaurant in Singapore.
Cheers |
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mphbay_sg_syd
Talker
Joined: Sep 27, 2004
Posts: 79
Location: Zhong Tan Lu, Zhongtan station
Status: Offline
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| Posted:
Feb 01, 2005 - 02:08 PM |
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GONG XI FA CAI! |
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Aussie Aussie Aussie |
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