Alternative yu sheng for Chinese New Year

$128/three to four diners at Keyaki, Pan Pacific Singapore

The Japanese want in on the salad-tossing game, and trust them to pile their freshest bounty on the plate. Keyaki's Wafu Yu Sheng plate is ringed by glistening slices of maguro, salmon and yellowtail, as well as tobiko and seasonal vegetables – all drizzled with ponzu sauce. If you're arriving in a bigger group, split a Premium Yu Sheng plate ($308/eight to ten diners), which comes with lobster and sea urchin. 

Available until Feb 22, dine in only. 

$168/four diners, $238/eight diners at Hai Tien Lo, Pan Pacific Singapore

This plate positively glows – and not just because of the slices of Boston lobster, Hokkaido scallop, Norwegian salmon and surf clam heaped onto your usual shredded yu sheng vegetables, herbs and spices. As an extra touch of luxe, Hai Tien Lo sprinkles gold and silver dust on the salad to help guide prosperity your way. 

Available until Feb 22, dine in or order three working days in advance for takeaways.

$68/less than five diners, $98/six to eight diners, $138/nine to 12 diners at Jade, The Fullerton Hotel

Chef Leong Chee Yeng's salad, textured with champagne jelly, salmon slices and a peach dressing, is a fruity and refreshing take on the classic. And while it's available for tapow, you might want to specifically plan a visit for a special treat. For each plate, chef Leong artfully dusts cinnamon into monkeys and auspicious Chinese sayings. 

Available until Feb 22, dine in or order one day in advance for takeaways.

$68/four to six diners, $108/up to ten diners at Mitzo, Grand Park Orchard

Instead of the usual well-meaning sayings uttered with each sprinkle of powder and sauce, chef Nicky Ng is giving the prosperity slaw a hip update. Servers shake up his special Chu Hou sauce of soya beans, garlic, ginger, sesame seeds and other spices in cocktail tins before making it rain on the veggies, pale kanpachi kingfish sashimi and lychee caviar balls. 

Available until Feb 23, dine in or order three days in advance for takeaways.

$158/four to six diners, $188/eight to ten diners at Carousel at Royal Plaza on Scotts 

Buffet spot Carousel took inspiration from the monkey's head mushroom and ran with it. In its yu sheng, presented like an artwork, expect to turn Hokkaido scallop sashimi, XO sauce and eight types of painstakingly prepared mushrooms – including marinated and fried crispy bearded tooth cubes, porcini powder, shiitake jelly, and superior broth-braised bai lin mushrooms – into a work Jackson Pollock himself would be proud of.

Available until Feb 22, dine in or order three days in advance for takeaways.

$128/small, $208/large at Daily Treats, The Westin Singapore 

Yes, a traditional yu sheng should have us fishing for those lush slices of raw salmon, but who said you can't also have other bits of sea life in it? The Westin Singapore's got its programming right with slices of fresh lobster, abalone and explosive orbs of salmon roe thrown into this year's salad mix. Good luck chopstick-ing as many of those tiny balls onto your plate in your most polite, furtive way. 

Available until Feb 22, order three days in advance for takeaways.

$48/four diners, $88/eight diners at Dancing Crab 

You know what they say: good things come only to those who jump up and grab them. And Dancing Crab wants you to do just that for its yu sheng. To get your fingers on the good fortune, snap on a pair of gloves and go elbows deep in this salad of Alaskan king crab legs, fried fish skin, smoked salmon slices and greens to give it a good mingle with the honey mustard sauce. 

Available until Feb 22, dine in only. 

$88/five diners to $188/15 diners at Xi Yan Private Dining and Xi Yan Shaw 

This is a potpourri of plenty you can have for dessert – it's loaded with a rainbow of fruits like pomegranate, blackberries, rock melon, pomelo, strawberries and salad leaves. A special kumquat, honey and olive dressing makes each bite a sweet end to the meal, or a refreshing palate opener if you choose to have it commence your feast. 

Available until Feb 25, dine in or order one day in advance for takeaways.

$88/eight to ten diners at Antoinette

Veggies, five-spice and raw fish aren't for everyone – but that doesn't mean you can’t join in on the tossing. Chef Pang Kok Keong's magnificent yu sheng-inspired golden egg returns to cater to those with sweet tooths. To reap good luck and flavour, crack open the milk chocolate shell to reveal cuts of dragon fruit, mandarin oranges, nuts, cake, chocolate fish, meringue kisses, and other sweets, dressed with a fruity gula Melaka syrup.

Available until Feb 22, dine in or order three days in advance for takeaways.