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After attending the SJ60 Special Yu Sheng Luncheon at Si Chuan Dou Hua Restaurant, I left with a refreshed appreciation for how deep tradition and subtle innovation can sit together at a single table.
Held at the elegant perch of UOB Plaza, the luncheon was part of Singapore and Japan’s 60-year celebration of diplomatic ties but more than that, it was a meeting of two cherished culinary philosophies. On one side was Singapore’s beloved Lo Hei ritual, with its colourful crescendo and joyful tossing of ingredients. On the other was Japan’s quiet reverence for provenance and purity, where each element is chosen and presented with deliberation.
What unfolded was not a dramatic fusion, but rather a conversation between flavours. Familiar festive elements were reinterpreted using premium Japanese seafood and produce, resulting in courses that felt thoughtful and cohesive, not contrived. The room itself seemed to echo that balance, polished yet relaxed, encouraging conversation as much as appreciation of the food.
When Lo Hei became a cultural exchange at Si Chuan Dou Hua Restaurant
Yu Sheng is familiar to most of us in Singapore. It is symbolic and joyful. What made the SJ60 Yu Sheng different was the way Japanese ingredients were introduced into this ritual without overpowering it.
Instead of competing with traditional flavours, premium Japanese seafood was allowed to enhance the experience. The Yu Sheng featured fugu, or puffer fish, sourced from Miyazaki and Hokkaido. Delicate in texture, it added a refined freshness to each bite without losing the balance we expect from a well-constructed toss. As we stood around the table, tossing the ingredients and exchanging wishes, the experience felt both festive and quietly meaningful.
It was a reminder that food does not need to be reinvented to evolve. Sometimes it simply needs space to adapt.
A luncheon that unfolded thoughtfully
What followed was a progression of dishes that showcased Japanese ingredients through the lens of Chinese culinary techniques, all executed with the finesse Si Chuan Dou Hua is known for.
The Fuku Fin Soup was comforting yet restrained, allowing the ingredient to speak for itself. A seafood course featuring kabosu yellowtail from Oita brought brightness and acidity, cutting through richness beautifully.
My friends shared that the wagyu from Niigata was rich without being overwhelming paired thoughtfully with Hokkaido rice that anchored the meal with warmth and familiarity. As I don’t eat beef, they provided me with a pork rib, which actually melted in my mouth!
Even the inclusion of mapo tofu felt intentional, grounding the menu in Chinese tradition while allowing Japanese produce to take centre stage across courses. The horse-shaped dessert was a playful nod to the Lunar New Year, lightening the mood at the end of a very refined meal.
Nothing felt rushed. Courses arrived at an easy pace, allowing conversation to flow naturally across tables. For a weekday lunch, it felt surprisingly unhurried.
More than a meal, a moment in time
This luncheon was part of SJ60, marking 60 years of diplomatic relations between Singapore and Japan under the theme “Co-imagine, Co-create, Co-evolve”. While anniversaries can sometimes feel superficially symbolic, this event translated that theme into something tangible.
Through food, it showed how long-standing partnerships evolve not through grand gestures, but through quiet collaboration. By inviting diners to experience Japanese seafood within a deeply Singaporean tradition, the luncheon created a shared moment rather than a showcase.
As someone who attends many launches and tastings, I left this one genuinely thinking about the meal long after it ended. Not because it was extravagant, but because it felt sincere.
The SJ60 Yu Sheng Luncheon is a reminder that cultural exchange does not have to be loud to be impactful. Sometimes it is as simple as letting good ingredients meet familiar traditions and trusting that respect on both sides will do the rest.
Experience this SJ60 menu this Chinese New Year
Diners looking to elevate their Chinese New Year celebrations can enjoy this SJ60 Yu Sheng and Japanese seafood menu at Si Chuan Dou Hua Restaurant this festive season. Beyond the Yu Sheng, the restaurant is also offering a range of curated Lunar New Year set menus and festive dining options, including its Royal Imperial High Tea (农历新年宫廷下午茶). The experience blends handcrafted cocktails, premium Chinese teas and nine artisanal bites, rounded off with a miniature Yu Sheng toss to welcome prosperity and good fortune, all enjoyed against the skyline at TOP of UOB Plaza.
Also read: Lunar New Year gets a playful refresh with JOGUMAN at Lendlease Malls
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