Treat yourselves this CNY with Me@OUE’s Black Diamond Yu Sheng


Lo Hei is a Chinese tradition that transcends all cultures and walks of life in Singapore. Me@OUE's take on the iconic dish, incorporates the finest ingredients from Japanese, French and Chinese cuisines – a reflection of its open-kitchen concept that allows guests to enjoy the authenticity and selection of the finest native ingredients.

The restaurant’s interpretation of Yu Sheng (translates to ‘Prosperity Toss’) retains the traditional ingredients that Singaporeans are used to, and is elevated by the vibrant medley of fresh Salmon Trout Sashimi, Hokkigai (Surf Clam) and Hokkaido Ikura topped with shavings of Black Winter Truffles. These prized truffles are treasured by highly-acclaimed chefs and epicureans throughout the world for their incomparable flavor and aroma, an exquisite blend of chocolate and earth.

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The decadent Yu Sheng platter is the perfect labyrinth of textures and flavors. The fusion of Japanese and Chinese vegetables contribute to the crunch from the purple cabbage, enoki mushroom, daikon cress, white radish and Japanese cucumber. The party in your mouth will be further enhanced by the bite from the ginger and the pickled shallots.

The canvas of colorful ingredients is combined with the delicious sweet and sour dressing – a perfect blend of spices, truffle power, tangy plum sauce and topped with the crunch of the Pok Chui crackers and peanuts.

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Here’s the full list of ingredients...

Star Ingredients: Black Winter Truffle, Hokkigai (Surf Clam), Crispy Fish Skin, Salmon Trout Sashimi, Hokkaido Ikura

Vegetables: Red Cabbage, Enoki Mushroom, Daikon Cress, White Radish, Red & White Ginger strips, Preserved Leek Strips, Carrot, Japanese Cucumber, Asparagus, Pomelo

Sauces & Condiments: Truffle Powder, Plum Sauce, Sesame, Pepper, Gold Leaf, Five Spices, Pok Chui Cracker, Grated Peanut, Peanut Oil, Truffle Oil

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The Me@OUE Yu Sheng is available from now until February 11, at S$98++ for up to 4 pax and S$188++ for up to 8pax.

To make a reservation, call +65 6634 4555 or email

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