Eat snake: Slither into Chinese New Year with snake-shaped yusheng, eel dishes and more

SINGAPORE – Unlike previous years, when the Chinese zodiac inspired fun and creative Chinese New Year dishes, the upcoming Year of the Snake is a culinary challenge for chefs. 

Executive Chinese chef Aaron Tan of Man Fu Yuan restaurant at InterContinental Singapore points out that, unlike the dragon, the snake is not traditionally an auspicious symbol in Chinese culture.

So, when planning an impressive snake-themed yusheng, which measures 1.5m in circumference,  he had to walk a fine line for the aesthetics of the display.

“The snakes have to look grand, but not ferocious, and they can’t look too adorable, which will detract from the yusheng’s grandeur,” he adds. 

For Chinese New Year, which falls on Jan 29 in 2025, many restaurants have rolled out elegant snake-shaped creations using vegetables and fruit. 

Others opt to showcase eels to symbolise the reptile. Sourced from China, Japan and Thailand, they are sliding into yusheng, soup and claypot rice dishes. Think crispy deep-fried eel in yusheng and grilled unagi in claypot rice. 

In the lead-up to and throughout Chinese New Year, hotels and restaurants are seeing brisk business for reunion dinners. 

Popular venues such as Jade at The Fullerton Hotel Singapore, Li Bai Cantonese Restaurant at Sheraton Towers Singapore, Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel and Ya Ge at Orchid Hotel are fully booked on Chinese New Year’s Eve.  Shang Palace at Shangri-La Hotel Singapore, which is also fully booked on Chinese New Year’s Eve, has limited seating available at the hotel’s ballroom.

At Ya Ge, the seventh (Feb 4), eighth (Feb 5) and last day of Chinese New Year (Feb 12) are fully booked as well, adds its marketing communications manager Dorothy Lim. 

Other restaurants report more bookings made in a shorter time period compared with Chinese New Year in 2024. The Fullerton Hotels and Resorts’ director of food and beverage Ong Sing Hou says the hotel’s Town Restaurant has received more bookings for buffets, as well as requests for customised menus and private dining. 

Slither into the Chinese New Year with The Straits Times’ picks of snake-themed eel dishes and other treats.

Man Fu Yuan 

What: The most magnificent yusheng of the lot is Man Fu Yuan’s Blazing Snake Fortune Yusheng ($988++ for up to 10 people), which measures 1.5m in circumference. 

Designed by the restaurant’s executive Chinese chef Aaron Tan, the yusheng features eight intertwining snakes, each representing a blessing such as peace, joy and health. 

Besides abalone, rock lobster, ikura, Hokkaido crispy shredded dried scallop and salmon sashimi, chef Tan adds Japanese eel flambeed with Chinese rose wine for extra drama and flavour.  

Smaller versions of this yusheng – without the snake design – are priced from $98 and available for takeaway.

As this upcoming new year is the Year of the Green Snake, chef Tan is also offering a green-hued braised spinach seafood bisque ($78++ a person) with snakehead fish fillet, fish maw, egg white, crab meat and scallops; as well as a braised duo la mian ($68++ a person) with Alaskan king crab, rock lobster and crab roe. 

The la mian takes inspiration from the Chinese Legend Of The White Snake, with chef Tan creatively depicting the white and green snakes with white and green noodles. 

Where: Man Fu Yuan, Level 2 InterContinental Singapore, 80 Middle Road 
When: Till Feb 16
Info: Call 6825-1008, go to

str.sg/9iBC

or e-mail

sinhbmanfuyuan.manfuyuan@ihg.com

 

Jade

What: Jade’s Chinese executive chef Leong Chee Yeng showcases his artistic skills in this year’s Deluxe Edition “Sure Win” Yusheng ($688++, order three days in advance), whose name is inspired by the Chinese word for “snake”, which sounds like “sure” in English. 

The 3D snake is meticulously crafted using thin slices of fresh pineapple that has been steamed for about two minutes to make it soft and pliable for shaping, says Mr Ong Sing Hou, 47, The Fullerton Hotels and Resorts’ director of food and beverage. 

The yusheng is served with Norwegian smoked salmon, rose wine-marinated fresh abalone and Jade’s signature champagne jelly cubes. 

The restaurant’s standard Gold Rush Yusheng (from $78++) is presented alongside chef Leong’s hand-drawn illustration of a snake using five-spice powder and a Chinese calligraphy greeting. 

Jade also has two new dishes for Chinese New Year featuring white eel from China – braised shredded white eel broth ($42++ a person) and sauteed sliced eel with chilli vinaigrette in a claypot ($98++). 

Where: Jade, The Fullerton Hotel Singapore, 1 Fullerton Square 
When: Jan 13 to Feb 12
Info: Go to

str.sg/9aNG

or e-mail

jade@fullertonhotels.com

Li Bai Cantonese Restaurant

What: Savour eel two ways at Sheraton Towers Singapore’s Li Bai Cantonese Restaurant. 

Deep-fried eel is the star of its crispy eel yusheng platter ($80 or $158), which comes with a medley of pomelo, yam, sweet potato, white radish, carrot and pickled ginger.

The claypot rice with Chinese sausage and dried shrimp ($288, good for six people) features grilled eel, a nod to the Japanese-style unagi claypot rice. 

Both dishes are available for dine-in and takeaway. 

Where: Li Bai Cantonese Restaurant, Sheraton Towers Singapore, 39 Scotts Road
When: Till Feb 12
Info: Call 6839-5623, order online at

shopatsheratonfestive.com

or e-mail

libai@sheratonsingapore.com

Shang Palace

What: Another intricately plated snake-themed yusheng ($268++, good for six to eight people, order two days in advance) comes from executive Chinese chef Daniel Cheung and his team at Shangri-La Singapore’s Chinese restaurant, Shang Palace. 

The snake’s head is made from half a mango, its body from dragonfruit wrapped in thin slices of zucchini, and its tail crafted using fried beancurd skin. 

Over at the hotel’s Tower Wing lobby on the first day of Chinese New Year, hotel guests are in for a treat with a larger-than-life Snakes and Ladders lohei session, which takes inspiration from the popular childhood game. 

Where: Shang Palace, Level One Shangri-La Singapore, Tower Wing, 22 Orange Grove Road
When: Jan 13 to Feb 12
Info: Call 6213-4398 or go to

str.sg/iioR

Ya Ge

What: Ya Ge’s snake-shaped yusheng ($88+ to $128+, dine-in and takeaway) features crispy Thai yellow eel, yellowtail amberjack and shredded green papaya, along with the classic ingredients of radish, carrot, pickled ginger and pickled melon strips. 

The auspicious dish comes with koi-shaped mango pudding and housemade passionfruit kumquat dressing.

Where: Ya Ge, Orchid Hotel Singapore, 1 Tras Link 
When: Jan 13 to Feb 12 
Info: Call 6818-6831 or go to

str.sg/mdbC

Wan Hao Chinese Restaurant

What: The aromatic claypot rice at Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel features yellow eel – prized for its thick and meaty flesh – from China.

Eel not only fits the theme for this Chinese New Year, but it also balances the rich and strong flavours of the cured meats in the rice, says the hotel’s executive chef Brian Wong. 

The dish is part of the restaurant’s Lunar New Year Eve set menu ($268.80++ a person, for six to 10 people, book at least one day in advance). 

Another new dish is Yellow Eel with Salt and Pepper ($20++), in which the eel is coated in a light batter and deep-fried. 

Where: Wan Hao Chinese Restaurant, Level 3 Singapore Marriott Tang Plaza Hotel, 320 Orchard Road
When: Till Feb 12
Info: Call 6831-4605, e-mail

mhrs.sindt.fb.reservations@marriotthotels.com

or go to

str.sg/7EMN

 

Min Jiang

What: The innovative take on the Year of the Snake by master chef Chan Hwan Kee from Min Jiang at Goodwood Park Hotel has a snake-skin print on the yusheng platter, along with hand-painted lanterns and blossom trees. This presentation is for dine-in only, priced at $328++, while the takeaway yusheng costs $324.80 nett. 

At Min Jiang at Dempsey, master chef Goh Chee Kong’s version of the yusheng ($268++ for dine-in, $292.10 nett for takeaway) features crispy eel, salmon sashimi, abalone topped with tobiko, shrimp and fruits such as watermelon and kiwi.

Japanese eel is also used in two nourishing soups – a double-boiled abalone soup with housemade crab meatball and fried eel maw in claypot ($324.80 nett for six people for takeaway only, includes pot) at Goodwood Park Hotel’s Min Jiang; and double-boiled chicken soup with abalone, bamboo pith stuffed with eel and housemade shrimp balls in claypot ($48++ a person for dine-in, $324.80 nett for six people for takeaway, includes pot) at Min Jiang at Dempsey. 

Where: Min Jiang at Goodwood Park Hotel, 22 Scotts Road, and 7A/B Dempsey Road 
When: Jan 10 to Feb 12
Info: For Min Jiang at Goodwood Park Hotel, call 6730-1704 or e-mail

min_jiang@goodwoodparkhotel.com

. For Min Jiang at Dempsey, call 6774-0122 or e-mail 

mjdempsey@goodwoodparkhotel.com

. 

Tablescape 

What: Indulge in Tablescape’s snake-shaped seafood yusheng ($188 nett, serves up to 10 people, takeaway only) topped with Josper-grilled octopus and local lobster, as well as maguro loin, salmon sashimi and crispy fish skin. Toss to good fortune with a sweet and savoury honey sesame dressing.

Where: Tablescape, Level 3 Grand Park City Hall, 10 Coleman Street
When: Jan 8 to Feb 9
Info: Call 6432-5566 or order at

str.sg/sBbfw

Madame Fan 

What: Madame Fan’s nod to the Chinese zodiac is its Bountiful Blessings halibut yusheng ($198++, serves eight), in which the Chinese name of the halibut, “long she”, is referenced in relation to the snake. 

As with previous years, the refreshing salad includes an array of fruit such as longan, guava, apple, mango and grapefruit, drizzled with its signature honey grain mustard yuzu yogurt dressing. 

This year, the restaurant’s executive Chinese chef Pak Chee Yit has introduced new dishes, including red spotted grouper with preserved black beans and chilli ($38++ a portion) and Cantonese-style kampung chicken with Parma ham ($42++ a portion) for a modern twist on the classic. 

Where: Madame Fan, The NCO Club, 32 Beach Road
When: Jan 6 to Feb 16 
Info: Call 6818-1921, go to

str.sg/e9EM

or e-mail

madamefan.nco@marriott.com

Yan 

What: Yan’s array of traditional Cantonese delights is showcased in six dine-in set menus (from $138++ to $288++ a person), along with a variety of a la carte dishes and festive treats.

Highlights include braised chicken and pumpkin broth with fish maw and conpoy (dine-in only); steamed soon hock fillet with sliced Yunnan ham, black mushroom and seasonal greens (dine-in only); and poached kampong chicken with Chinese wine and conpoy (from $40 for half, dine-in or takeaway).

The dishes are also part of selected set menus. 

Where: Yan, 05-02 National Gallery Singapore, 1 St Andrew’s Road
When: Jan 6 to Feb 12 
Info: Call 9272-7522, go to

str.sg/e9DQ

or e-mail

reserve@Yan.com.sg

 

Crystal Jade Golden Palace 

What: The Crystal Jade group of restaurants is gearing up for the Chinese New Year celebrations across all 17 of its casual- and fine-dining establishments. 

Its fine-dining outlets – Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Pavilion – offer a premium prosperity yusheng with fresh South African abalone, greater amberjack sashimi and Australian scallops ($128 or $198), complemented with pink grapefruit, pomelo, dried mango strips and kaffir lime leaf.  

Another star dish is the French turbot prepared two ways ($24 for 100g) – sauteed and deep-fried – available only at Crystal Jade Golden Palace. 

The restaurant’s set menus are priced from $198 to $268 a person (minimum two to dine).

Where: Crystal Jade Golden Palace, 05-22 Paragon, 290 Orchard Road 
When: Jan 8 to Feb 12
Info: Call 9177-2091 or go to

str.sg/rYpf

for full list of outlets and menus 

Fysh at Edition

What: While not a typical Chinese restaurant, Fysh at Edition gets in on the Chinese New Year action with a new selection of dishes for the season. 

These include the Raw Fish Pearl ($14), Fysh’s take on yusheng with a salad of white radish, sweet turnip and carrot topped with tuna and yellowtail. The Fish Bone Longevity Noodles ($36) – a spin on the restaurant’s staple Fish Bone Noodles – is dressed in dark soya sauce, garlic juice and toasted sesame.  

Finish on a sweet note with a Pineapple Jam Tart ($14), a decadent, buttery mini tart filled with housemade pineapple and calamansi ice cream.

Where: Fysh at Edition, The Singapore Edition, 38 Cuscaden Road
When: Jan 18 to Feb 16 
Info:

str.sg/vPwv

 

Edge 

What: For a full feast of Chinese New Year delights, head to Pan Pacific Singapore’s Edge buffet restaurant. 

Highlights include a Roasted Five Spice Golden Whole Pig with Hai Xian Sauce, Baked Mala Whole Barramundi with Sauteed Assorted Mushroom, Slipper Lobster Singapore Nyonya Laksa, BBQ Gold Coin Bak Kwa and Chicken Floss Pizza, and executive chef Andy Oh’s Signature “Wok Hey” Penang Char Kuay Teow. 

A do-it-yourself yusheng station offers a variety of vegetables, condiments and the chef’s special green apple mint and truffle plum sauce. There is also a bounty of fresh seafood, cold cuts, Asian dishes and desserts. 

Prices start at $68++ for lunch. 

Where: Edge, Level 3 Pan Pacific Singapore, 7 Raffles Boulevard 
When: Jan 8 to Feb 12
Info: Call 6826-8240 or e-mail

dining.ppsin@panpacific.com

 

Peach Garden 

What: Usher in the Year of the Snake at Peach Garden with its snake yusheng with salmon and abalone ($268++, large, eight to 10 people, dine-in only). Fashioned like a coiled-up snake, its head is made with dragonfruit, grapes and red chilli. 

Those looking to host a big party can also opt for the 3D snake yusheng that stretches from 6m ($3,288++ for 50 people) to 28m ($6,888++ for 250 people). 

Several set menus are available across all outlets. 

Where: All Peach Garden outlets 
When: Till Feb 12 
Info: For full list of outlets and menus, go to

str.sg/yztoR

 

Yan Ting 

What: Have a decadent Chinese New Year celebration at Yan Ting, which offers a range of six-course set menus (from $168++ a person) to eight-course set menus (from $1,888++ for a table of 10). 

Standout dishes from across the menus include Japanese somen with braised six-head abalone and oyster; steamed sea perch fillet with red date and tangerine peel; and wok-baked king prawn in superior stock. 

Where: Yan Ting, Level 1 The St Regis Singapore, 29 Tanglin Road 
When: Jan 13 to Feb 12
Info: Call 6506-6887, go to

str.sg/8nYN

or e-mail

yanting@stregis.com

 

Yi by Jereme Leung 

What: Pick from three set menus (from $198++ a person, minimum two to dine) at Yi by Jereme Leung at Raffles Hotel Singapore for your next reunion. 

All menus start with yusheng tossed in the restaurant’s signature Yunnan rose dressing, followed by a series of festive dishes including pan-seared cod with pineapple dressing and braised 10-head South African abalone with black moss, sea cucumber and broccoli. 

Eel features in the Prosperous set menu ($198++ a person), which includes a sushi-inspired dish of steamed glutinous rice wrapped with eel and seaweed, and topped with an abalone. 

Where: Yi by Jereme Leung, 03-02 Raffles Arcade, 328 North Bridge Road
When: Jan 6 to Feb 12
Info:

str.sg/K3yz

Correction note: In an earlier version of the story, we named Singapore Marriott Tang Plaza Hotel’s restaurant as Wan Hao Cantonese Restaurant. This is incorrect. It should be Wan Hao Chinese Restaurant.