Toss to Prosperity

The Year of the Rabbit has inspired the chefs from these Japanese, Mediterranean and French restaurants to put their own spins on the quintessential yusheng

- Dudi Aureus

SEASONAL TREASURES

Having made Singapore his second home, Restaurant Jag chef‑owner Jeremy Gillon, who hails from France, celebrates the Lunar New Year annually with his French‑inspired prosperity salad. Created according to Gillon’s philosophy of putting seasonal vegetables in the spotlight (with proteins as the secondary act), his yusheng is a “celebration of mother nature” assembled with fresh Scottish salmon slices, Hokkaido scallops, Japanese shrimps, as well as colourful ingredients from France such as carrots, yellow and red beetroot, daikon and cabbage. “We use different techniques like raw, cure and pickle to display the multiple textures and flavours of these ingredients,” shares Gillon. The salad is finished with a generous pour of argousier berry (seaberry) dressing to give it a citrusy lift, while generous servings of watercress crackers, peanuts and sesame seeds are tossed in for extra texture.