29 Jan '18, 1am

Ever wondered how Yu Sheng as we know it now came about? ieatishootipost's Dr Leslie Tay traces the evolution...

Ever wondered how Yu Sheng as we know it now came about? ieatishootipost's Dr Leslie Tay traces the evolution...

The initial response from the general public was cold. People couldn’t understand what the dish was about because they were used to the old way of eating Yu Sheng. So the Chefs made it the appetizer dish in their Chinese New Year set menu. These two factors helped expose the dish to more people. It still took quite a few years before people started warming up to the idea. The final straw dropped on the camel’s back in 1970, when Dragon Phoenix moved to Outram Park and expanded its capacity to 1000. In the same year All four chefs combined to open Ruby Restaurant which was another 1000 seater. Chef Sin Leong, who opened his first restaurant in 1968 in Macpherson, expanded with its Serangoon branch in 1971 which could also seat 1000. In 1972, all four chefs again combined to open Red Star (Ruby had to close the following year after its 3 year lease) which is another 1000 sea...

Full article: http://ieatishootipost.sg/the-history-and-origins-of-yu-s...

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