Go modern and fruity with this platter of papaya, mango, rock melon, apple, dragon fruit and pineapple.The fruits went well with the generous servings of cooked crab and lobster, while the yam and sweet potato crisps gave added crunch. S$68++ (small), S$98++ (large), from Park Hotel Clarke Quay, 1 Unity Street, tel: 6593-8888

The yusheng came with an exquisite array of sashimi: eight slices each of sea bream, amberjack raised on mikan (a citrus fruit), and salmon.The generous servings of raw fish paired nicely with the mandarin orange slices and tangy yuzu-infused sauce. So light and refreshing! S$63.80++, from Emporium Shokuhin, #01-18 Marina Square, 6 Raffles Boulevard, tel: 6224-3433

Arm yourself with a mallet, it’s the best – and most fun – way to start this “dessert” yusheng. More pinata than raw fish salad, smash the chocolate shell to reveal packets of chocolate gold ingots, fish-shaped chocolates, meringue kisses, candied nuts, and for a savoury touch, yam and sweet potato chips. Mix it all up with the dressing made of mandarin orange, plum and gula melaka for a perfect way to end a Chinese New Year reunion. S$88++, from Antoinette, 30 Penhas Road, tel: 65 6293-3121

Coriander leaves and thick-cut cucumber slices gave this yusheng an almost all-green appearance. Instead of oil and plum sauce, the savoury sauce reminded us of chicken rice, while the crackers were replaced with sesame seeds and peanuts. Tuna and salmon sashimi enhance the flavours of the dish. S$108++, from Carlton Hotel, 76 Bras Basah Road, tel: 6338-8333

The salted egg yolk salmon skin crisps that topped the dish were the best part – the yusheng would have tasted bland without them. Traditionalists will appreciate that the yusheng is bursting with colour, with a bright red monkey decorating its centre. The hint of lemongrass gives it a modern twist. S$88 (small), S$168 (large), from Conrad Centennial Singapore, 2 Temasek Boulevard, tel: 6334-8888

Jellyfish, crispy yam strips and chopped peanuts gave the yusheng such good crunch, we hardly missed the lack of crackers in the platter. Spring onions added a refreshing flavour and we liked that the vegetables were shredded extra fine – they stayed crisp so the yusheng was never watery. It’s topped with thick chunks of raw salmon, and the candied orange peel was a nod to tradition. S$58++ (standard), S$88++ (large), from Majestic Restaurant, New Majestic Hotel, 31-37 Bukit Pasoh Road, tel: 6511-4718

The generous slices of cooked lobster were a welcome change from the usual raw fish, and went so well with the yusheng. We marveled at how the veggies stayed crispy down to the last bite. S$108, from Sheraton Towers Singapore, 39 Scotts Road, tel: 6737-6888

Its green, raw appearance made us doubtful at first but we took our first bites and didn’t stop eating until the plate was clean. It was delightfully refreshing, each crunchy bite bringing a burst of delicious goodness, given more oomph with the help of the fried fish skin. S$118, from Goodwood Park Hotel, 22 Scotts Road, tel: 6737-7411

If you consider yourself a die-hard sashimi lover, this will put a broad smile on your face. This yusheng might be better described as a sashimi salad – the luxurious seafood bounty includes plump chunks of parboiled lobster, salmon sashimi, fresh ocean clams and salmon roe. The price may seem staggering at a glance, but consider this: The gigantic portion is more than enough for 10 people to share comfortably. S$328, from Shang Palace, Shangri-La Hotel, 22 Orange Grove Road, tel: 6213-4473

The platter is as traditional as it gets and the large size is great for an extended family lo hei – think cousins, aunties and uncles – as no one needs to fight over any of the cooked abalone. S$78 (small), S$128 (large), from Crystal Jade Restaurant, available at all Fine Dining outlets including #01-112 Vivocity, 1 Harbourfront Walk, tel: 6278-5626

An adapted version first appeared in Herworldplus.com.

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