The Chinese New Year period is known to be a cash cow for the F&B industry. With the Chinese taking up over 70% of Singapore’s population, together with the customary reunion dinner, Chinese restaurants gear up for the season with Chinese New Year sets and Yu Sheng. However, it seems it’s not just the Chinese restaurants cashing in; Western restaurants are sticking their fork in for a slice of the pie.

“I believe the trend is on the rise – it’s all in the spirit of the season. A non-Chinese restaurant will have the opportunity to be adventurous in their creations,” says Justina Loh, marketing communications manager, Goodwood Park Hotel. Goodwood Park Hotel’s L’Espresso, a spot famous for its English Afternoon Tea Buffet is offering Chinese New Year treats with a Western twist like Smoked Salmon Yu Sheng, Golden Quail Egg coated with Pork Floss, Nian Gao (sticky rice cake, with a homophone for “Year Cake”) Beignet and Bak Kwa Finger Sandwiches. She adds, “We took recognisable ingredients typically enjoyed during Chinese New Year and gave them a slight western twist.

French restaurant Saint Pierre offers the Saint Pierre Yu Sheng. It is specially designed by Chef Emmanuel Stroobant and includes unconventional elements like five spice scented foie gras terrine black truffle oil which are poured onto the ingredients in a circular motion encouraging profits and money to flow in from all direct ions. Other ingredients include scallop sashimi, pomelo pulp, homemade orange jam and yuzu vinegar, among others.

Sque Rotisserie & Alehouse, a gastropub known for its escargots, presents its very own rendition of traditional Yu Sheng and Buddha Jumps Over the Wall. Sque’s Yu Sheng Tower keeps the symbolic elements and adds a twist in its tower concept which has seven layers of ingredients. Its version of Buddha Jump Over the Wall, titled Trappist Jumps Over the Wall is made from a chicken stock base, quail egg, bamboo shoot, scallop mousse, jelly fish, king prawn, cod fin, chicken, Parma ham, pork tendon, ginseng, dry shitake, taro and cabbage. These ingredients are boiled into a stew and the dish takes a day to prepare.

So how are Singaporeans reacting to this trend? Pamela Koh, a project manager in her late thirties says, “I think the feel is different in Western restaurants and the Chinese New Year food they offer will not taste as authentic. I will never consider eating at a Western restaurant on the eve of or on Chinese New Year; however as for the other days of Chinese New Year, it may be an option.”

Others are more receptive to “westernising” their Chinese New Year. Jayden Lim, 28, IT specialist says, “I will definitely try them out. These Western restaurants may offer something different and exciting from the usual.” Eugene Tan, 24, property officer agrees, “Sure, I will try them, since they still sell Chinese New Year-type of food, even with a Western twist. Besides, it may be a good idea as all the Chinese restaurants will be packed during this season.”

Tell us what you think of Western restaurants venturing in Chinese New Year dishes. Is it a gimmick or a credible alternative?