G. Mudalige, Jadetimes Staff
G. Mudalige is a Jadetimes news reporter covering Technology & Innovation
The prosperity toss, also known as yusheng or lou sang, is one of the most vibrant and interactive traditions of the Lunar New Year. This celebratory dish, enjoyed primarily in Singapore and Malaysia, involves a lively ritual where diners gather around a plate of fresh vegetables, raw fish, and flavorful condiments, using chopsticks to toss the ingredients high into the air while chanting auspicious phrases. This symbolic act represents the wish for prosperity, abundance, and good fortune in the coming year.
The origins of the prosperity toss remain a subject of friendly debate between Singapore and Malaysia. Singapore’s version is often credited to the “Four Heavenly Kings,” a group of renowned chefs who modernized Cantonese cuisine in the 1960s. They introduced a colorful combination of shredded vegetables, plum sauce, and raw fish, creating the dish as it is known today. Meanwhile, Malaysians claim the tradition dates back to the 1940s in Seremban, where chefs at Loke Ching Kee restaurant created an early version inspired by traditional fish noodles. Despite these differing narratives, what remains undeniable is the dish’s deep cultural significance and its role in fostering unity and joy during the Lunar New Year.
The prosperity toss is more than just a meal—it is a social event that brings families, friends, and colleagues together. The act of tossing the ingredients higher and higher is believed to enhance one’s luck, with each component carrying symbolic meaning. Carrots represent blessings of good luck, radish signifies eternal youth, and crushed peanuts symbolize prosperity. The key element, raw fish—often salmon—represents abundance and success. Over the years, restaurants have added their own unique twists, incorporating ingredients such as abalone, jellyfish, and even gold flakes for an extra touch of luxury.
While the tradition is most commonly observed on the seventh day of the Lunar New Year, known as "Renri" or "The People’s Birthday," many households and restaurants serve yusheng throughout the festive period. Establishments like Keng Eng Kee Seafood in Singapore and Fifty Tales in Malaysia have developed signature versions of the dish, blending classic flavors with modern culinary techniques. A crucial aspect of a good prosperity toss lies in the sauce, with each restaurant crafting a unique blend of sweet, tangy, and savory flavors to bring the dish together. The tossing itself serves both symbolic and practical purposes—mixing the ingredients thoroughly to create a well-balanced flavor while reinforcing the festive spirit.
The popularity of the prosperity toss has expanded beyond Southeast Asia, with Chinese restaurants worldwide now offering variations of the dish during Lunar New Year celebrations. In Toronto, renowned chef Susur Lee serves a Singapore slaw inspired by yusheng, incorporating over twenty ingredients for a vibrant and flavorful dish. Whether in Malaysia, Singapore, or international cities, the tradition continues to bring people together, reinforcing the values of unity, prosperity, and joy.
Despite the inevitable mess that comes with tossing food high into the air, the prosperity toss remains an unmissable highlight of Lunar New Year celebrations. It is a time-honored ritual that blends culinary artistry with cultural heritage, reminding participants that fortune favors those who embrace tradition with enthusiasm and joy.
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