Special Feature: Reunion with Style at Raffles Hotel Singapore

YU SHENG IS the cornerstone of Chinese New Year for Singapore-born chef Jereme Leung, even if his culinary career has taken him to different parts of China and around the world. Now that he's established a Singapore presence at Raffles Hotel Singapore with 藝 yì, the quintessential reunion dinner favourite naturally takes centrestage.

"It's a dish that is unique to the region and this being the first year we are serving it at 藝 yì, we've put a lot of thought into it - from freshly-made ingredients to the homemade Yunnan rose dressing and even our beautiful takeaway carrier," says Chef Leung.

A childhood memory

Chef Leung grew up with his family's restaurant business in Singapore, and his most vivid memories are of himself "as a 13-year-old helping to prepare traditional yu sheng," he recalls. "Every single ingredient, including pickles (which were made in-house), was hand-sliced, unlike establishments today.

"Reunion dinner for us was always past midnight after restaurant operations ended, and we would dine together with all the restaurant's staff members - about 40 people. We would feast on dishes like Mud Crab with Spring Onions and Ginger, Braised Pork Knuckle with Black Moss, Abalone with Spinach and of course, traditional Yu Sheng with ikan parang (wolf herring) and a dozen other dishes with lots of drinks to go along. After which, the staff members would be playing card games till the wee hours of the morning."

It was good training for the life he would soon enter professionally "where I am perfectly used to working during Chinese New Year and other festive seasons throughout the year".

Celebrations in the motherland

Having based himself in China, Chef Leung has witnessed first hand the extent of the new year celebrations there. "It's a totally different ball game compared to Singapore as we're looking at the largest migration on earth (as people head to their hometowns) which starts 15 to 20 days before Chinese New Year and doesn't end till the 15th day. Most restaurants try to close in the first few days because labour and benefits are triple the cost and many won't be able to retain staff on these days anyway."

Yu Sheng, being more of a Singapore creation, is rarely seen in China, as different regions have their own signature dishes. "Jiao Zi dumplings are very popular in the Northern parts of China, while Tang Yuan glutinous rice dumplings are popular in Jiang Nan." But luxury seafood and meat dishes are eaten all over in China, even in the rural areas, as families splurge for the one most important meal in the year.

Modernising Chinese classics

Guests at 藝 yì will have a taste of Chef Leung's unique interpretations of Chinese New Year classic dishes. "Throughout the years, I've come up with so many new year specialties that I've lost count. In the 2000s, I made Tang Yuan dumplings with cheddar and Mozzarella cheese and served in a spinach broth; Nian Gao Dumplings in multiple flavours from Osmanthus to Pandan; Golden Ingot pastries in pineapple tart fillings. Every year, it's an evolving process as we explore different dining habits according to our different restaurants' locations."

Menu at 藝 yì

For his debut Chinese New Year menu at 藝 yì, he's also incorporating some special regional Chinese ingredients into the dishes.

Leading the way is of course Yu Sheng with the chef's special dressing made fragrant with Yunnan rose petals, enjoyed with a choice of smoked salmon, lobster or other fish. Steamed grouper fillet is made extra special with Taiwanese fermented Manjack seeds, while Hong Kong air-dried Chinese sausages and waxed duck star in the all-time favourite claypot rice.

The seasonal sticky rice cake nian gao is meanwhile flavoured with delicate osmanthus and pan fried into a crispy sweet snack. And for a sweeter finale, there's a Shanghainese speciality of Rice Wine Brine, Rainbow Glutinous Dumplings and Free Range Chicken Eggs; and Crispy Sesame Custard Glutinous Dumplings.

Home for CNY

Despite a hectic work schedule, "I'm looking forward to spending a few days of quality time with my 75-year-old mother and some relatives in our holiday home in Penang," says Chef Leung. And he will be cooking too, just not anything complicated. "It would have to be suited to the old folks since this gathering was planned mainly for them, so I'll be preparing slow-cooked, easy-to-digest, simple and traditional meals."

Lunar New Year set menus at 藝 yì by Jereme Leung are priced at S$138++ per person for the Prosperity Set and S$168++ for the Opulence Set. Takeaway orders for Fortune Yu Sheng with smoked salmon are available at S$168++ and Prosperity Yu Sheng at S$198++ with live lobster. For reservations and enquiries at 藝 yì call 6412 1816 or email yi@raffles.com. For takeaway orders, please visit rafflescelebrations.com.sg or call 6412 1331.

Spring Indulgences

The newly restored Grand Dame celebrates its first Lunar New Year with memorable experiences from suite stays to bespoke dining.

Check into its Promenade, Grand Hotel or Presidential Suites for a luxurious getaway and a memorable dining experience for two. This includes a semi-buffet breakfast at Tiffin Room, a leisurely English afternoon tea at The Grand Lobby, and a specially curated lunch or dinner at 藝 yì by Jereme Leung. A complimentary bottle of Champagne Billecart-Salmon Brut Reservé and return Raffles limousine transfers are part of this indulgent package.

For reservations and enquiries please visit www.rafflessingapore.com or call 6412 1244.

For more exclusive dining, opt for a tailored culinary experience by MasterChef Jereme Leung, complete with unique floral arrangements in beautifully-appointed function rooms and restored events spaces. You can even order the flowers for your own home, as the Floral Boutique by Raffles crafts bespoke arrangements to usher in auspicious blessings.

For private events, contact the Raffles events specialist at 6412 1323 or email cateringsales.singapore@raffles.com. For bespoke flowers, please call 6412 1280 or email floralboutique.singapore @raffles.com

Meanwhile, send festive joy to friends, family and business associates with thoughtfully curated Lunar New Year hampers from the Raffles Boutique. The exclusively created hampers are inspired by the traditional Chinese lunch box, and are filled with heritage snacks and decorated with intricate illustrations of the hotel's iconic cast iron portico.

For orders and enquiries, the Raffles Boutique can be reached at 6412 1143 or via email at boutique@raffles.com.