Kunghei fatchoy! Whether you’re looking to host an elaborate multi-course dinner to celebrate the Year of the Dog or just want to know a little bit more about it, there’s one dish that’s perfect for kicking off the festivities. We paid a visit to Hakkasan Hanway Place to talk to master chef Tong Chee Hwee about the famous Singaporean delicacy Prosperity salad (also known as Lo Hei or Yu Sheng), his take on it and how it should be served during Chinese New Year.
With all the recent fuss over spiralized vegetable salads, it might surprise you that many traditional Chinese dishes consist of different strands of thinly-sliced vegetables tangled together in a dressing. Prosperity salad is one of these – while some of the ingredients can change depending on who’s cooking it, shredded vegetables are a must. Chef Tong has added his own twist to the dish for the menu at Hakkasan, which replaces the traditional strips of raw fish with something new.
‘We have a new dish called the Fortune Tale which is a Prosperity salad with crispy chicken,’ he says. ‘I created this using roasted chicken instead of raw fish, then added jellyfish and plum sauce together to symbolise abundance, prosperity and vigour.’
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Prosperity Salad: the perfect dish for Chinese New Year
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