Slightly different: The Yee Sang with Crispy Soft Shell Crabs is an interesting treat.
JOHOR BARU: Seafood restaurants here are coming up with alternatives to replace the traditional raw freshwater fish slices used in the yee sang, a quintessential Chinese New Year dish made up of colourful ingredients and condiments.
Adopting from the popular Japanese dish, Kong Inn Seafood Restaurant owner and head chef Aun Chin Poh decided to serve crispy strips of salmon skin with his version of the yee sang at his outlet in Jalan Sutera this year.
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