Despite the COVID-19 restrictions in Singapore that may have dampened the Lunar New Year festive spirit, restaurants have still seen bullish demand for yusheng as well as takeaway dining.

Hua Ting at Orchard Hotel saw a 200% surge in total yusheng orders compared to last year, from both dine-in and takeaway customers. The Michelin Plate restaurant presented a lavish selection of six different yushengs this year, with a variety of fresh seafood options such as hamachi and Australian lobster, and an organic vegetarian choice for health-conscious diners.

Despite regulations on masking up and no loud incantations of festive greetings during the tossing, “almost all tables and orders included yusheng for good luck as it is a once-a-year treat,” said Orchard Hotel General Manager Mr Lee Richards.

Dining in has also returned to a similar trend as per last year, though fewer seatings and reduced bookings were recorded due to safe distancing measures such as having one-metre spacing between tables and having a maximum of only eight guests per table.

On the other hand, Hua Ting generated a record 50% increase for takeaways compared to last year, possibly due to some diners preferring to enjoy the food at home without as many restrictions. The best-selling items including yusheng, Signature Pen Cai, Suckling Pig, Roast Duck and selection of nian gao, such as the Gold Bar Kumquat Nian Gao, which was a new auspicious creation this year.

Mr Richards added, “Takeaways will remain one of the initiatives coming out of the coronavirus pandemic which generate additional revenues and audience for the hotels. With the rise of third-party platforms and partners working with hotels to provide deliveries, it will continue to evolve to capture the market.”