Special meaning: The act of tossing yee sang is for ushering in good health, fortune and happiness.
Why wait until the second day of CNY for good fortune?
PETALING JAYA: Yee sang, which was usually served in restaurants only from the second day of Chinese New Year, is now on fast-forward mode with businesses offering the dish even before Christmas.
After all, yee sang is a “prosperity” salad, so why let good fortune wait?
“People like to start early for good luck,” said Malaysia Koo Soo Restaurants and Chefs Association president Wong Teu Hoon.
He explained that the plentiful year-end parties had prompted businesses to start preparing yee sang earlier.
“In the past, it was only served from the second day of the new year.
“But since these important festive seasons are so close to each other, people like to start to have yee sang early.
“Some even view it as a year-end celebration before Christmas,” he said in an interview.
Yee sang, which is popular in Malaysia and Singapore during Chinese New Year, typically consists of ingredients such as shredded vegetables, raw fish, peanuts, flour crackers, oil and plum sauce to create a dish of different hues.
The act of tossing yee sang is called lou sang or lou hei (in Cantonese), using chopsticks while calling out wishes for good health, fortune and happiness.
Wong said yee sang has “transformed” as well with cafes and bistros offering creative fusion renditions.
“Fewer people are opting for yee sang with raw fish slices, prompting businesses to use alternatives like jellyfish, crab meat and abalone,” he said.
Wong said the price of yee sang varies, depending on location.
“For instance, the average price for a regular yee sang in Melaka is between RM88 and RM118, depending on the ingredients.
“Prices in bigger cities like Kuala Lumpur could be a bit higher, so it depends on the area.
“Yee sang tossing is a joyous occasion, so most restaurant operators would make adjustments to keep the price reasonable,” he said.
He added that yee sang would stay on the menu throughout the first month of the Lunar New Year.
Food content creator Abby Nadia, 29, has observed a growing trend in unique and unusual versions of the yee sang salad in recent years.
“My team and I have come across so many fusion versions of yee sang. Most of them have been refreshing and delightful,” she said.
With an increasing focus on a healthy diet, she said yee sang has been infused with a wave of creativity.
“From local ingredients like ulam, pucuk paku and bunga kantan (ginger flower) to exotic touches such as dragon fruit, jackfruit, murukku, papadam, lobster meat and scallop, there’s a festive excitement in exploring these new flavours,” she said.
Abby noted that innovative versions also come with a slightly higher price tag, reflecting the premium ingredients used.
“People are willing to pay a bit more for something special and different that not only tastes good but also offers a healthier twist.
“It also shows how traditional dishes can adapt and thrive, appealing to both nostalgic and adventurous palates alike,” she added.
In 2009, the National Heritage Department listed yee sang as an intangible national heritage food item.
