While this adorable platter is only available with the Cantonese restaurant’s Heavenly Prosperity Set Menu ($688.80 per pax, advance orders required), you can also choose from the restaurant’s other Yu Sheng platters that are just as yummy.

This includes the Blossoming Treasures Yu Sheng with sliced abalone, crispy barbecued suckling pig, deep-fried crab meat sticks and black truffle (from $138 for four to six pax), as well as the Prosperity Yu Sheng with baby abalone, shredded dried scallops and crispy white silverbait (from $90 for four to six pax). 

Available for both dine-in and takeaway from Jan 21 to Feb 19.

Hai Tien Lo is at Pan Pacific Hotel, Singapore 039595, tel: 6826 8240.

Usher in the “ear” of the pig with a unique take on yu sheng at this watering hole that just opened at Suntec City in October 2018. The platter features two adorably arranged piglets on a bed of chopped peanuts, pomegranate and pomelo, a variety of pickles and freshly sliced golden snapper sashimi. It’s also served with curry spiced Crispy Pig Ear’s on the side for an extra bit of luck (and crunch)! 

Fat Chap is at 3 Temasek Blvd, Suntec City East Wing #01-643, Singapore 038983, tel: 6836 5994.

A lavish Special Piggy Edition Gold Rush Yu Sheng ($388) awaits those who head to The Fullerton Hotel Singapore’s signature Cantonese restaurant Jade. The platter, which serves 10 persons, features lobster, Australian abalone, Norwegian salmon and house-made Champagne Jelly with edible gold leaf which symbolises wealth — hence its name.

Paired with a signature sweet and tangy Honey Pineapple sauce, this picture-perfect masterpiece by Chinese executive chef Leong Chee Yeng uses pink radish to form the image of a cute piglet – a painstaking operation that takes 1.5 hours of work. Takeaway options are available, and orders should be made two days in advance.

Classic options such as salmon (from $78, serves two to five persons, orders should be made one day in advance) are also available for dine-in and takeaway.

Jade is at The Fullerton Hotel Singapore, 1 Fullerton Square, Singapore 049178, tel: 6877 8911.

Fugu (pufferfish) sashimi Yu Sheng ($198) is back at Si Chuan Dou Hua Restaurant this year with the added goodness of crispy silver bait, tender homemade bak kwa and fresh greens at the TOP of UOB Plaza outlet.

Catering to the increasingly health-conscious crowd, it is made with vegetables such as rocket leaves and ice plants, and a dressing of balsamic vinegar and olive oil instead of the usual sweet Yu Sheng sauce.

Over at their PARKROYAL on Beach Road outlet, the fugu sashimi is paired with a homemade mala-infused crispy pork floss and shredded jade abalone for an Auspicious Lo Hei (from $98).

Available from Jan 14 to Feb 19.

Si Chuan Dou Hua Restaurant is at TOP of UOB Plaza, 80 Raffles Place, #60-01 UOB Plaza 1, Singapore 048624, tel: 6535 6006; and PARKROYAL on Beach Road, 7500 Beach Road, Singapore 199591, tel: 6505 5722.

Want to impress your relatives with something adorable? Executive chef of one Michelin-starred Summer Palace Liu Ching Hai has fashioned eight piglets from white chocolate for a special themed Yu Sheng this Chinese New Year.

Mindful of striking the right balance of flavours, the plum sauce is tweaked to be less sweet. On the menu are also eight Yu Sheng options that include everything from Smoked Salmon ($88) to more unconventional combinations such as Bird’s Nest and Pear ($138), Marinated Hokkigai Clam with Jellyfish ($98) and a vegetarian Purple Cauliflower with Lily Bulbs ($88).

For something really unique, top up your dish with additional accompaniments of choice, such as Poached Lobster, Salted Egg Yolk Crispy Fish Skin, Fish Lips and more (from $10 per portion).

Summer Palace is at Level 3 Regent Hotel, 1 Cuscaden Road, Singapore 249715, tel: 6725 3288.

This beautiful platter by master chef Chan Hwan Kee of Min Jiang stands out for the exquisite “painting” on the plate –personally illustrated by the chef himself – of eight pigs enjoying a stroll.

Yu Sheng-wise, diners can expect raw salmon slices, abalone and the hotel’s homemade bak kwa topped with yellow pickled radish, accompanied by a medley of crisp vegetables such as wild arugulas, yellow frisee, and red sorrels, as well as sesame seeds and crispy strips of fried sweet potatoes. The homemade dressing is an eclectic yet delectable concoction of calamansi juice, plum sauce, lemongrass and strawberry jam.

Yu Sheng is available for dine-in only. 

Min Jiang is at Goodwood Park Hotel, 22 Scotts Road, Singapore 228221, tel: 6730 1704.

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Text: Xie Huiqun and Elizabeth Liew