Latest news with #chopsticks
Yahoo
04-08-2025
- General
- Yahoo
8 Tips For Using Chopsticks Like A Pro
Chopstick mastery is all about technique, muscle memory, and cultural curiosity. For most people, the sharp learning curve is accompanied by slivered noodles, dropped dumplings, and achy fingers — but it need not be so tedious. With a solid plan and a bit of consistency, using chopsticks can become second nature. Far more than a utensil, chopsticks are deeply ingrained in Japanese, Chinese, Korean, and other cuisines. Using them correctly is to show respect, not just for the food, but for the tradition, too. Learning begins with a small series of steps, such as the ideal material to begin with. Then comes the practice required in holding the grip itself — but no worries, we'll tell you exactly how to start from the very first step. Gradually, you will develop the dexterity and muscle memory required for precision. Technique, however, is only part of the picture. Manners are important too. Most everyday folks are not aware that certain things as seemingly innocuous as how you place your chopsticks into a bowl, can potentially be a sign of disrespect in most Asian cultures. These are not regulations — these are an interpretation of tradition. The following is a practical, no-nonsense guide to gaining some confidence and competence. We'll cover the variations in chopstick etiquette from country to country, offer ideas on how to practice in everyday contexts, and provide tools that make learning easier for beginners. Whether you're preparing to travel or just need to level up a life skill, these tips can offer a hand. Read more: 13 Chinese Restaurant Chains, Ranked Worst To Best Choose The Right Material While it might be tempting to use the prettiest pair of chopsticks or whatever a restaurant has on hand, not all chopsticks are created equal, especially for a novice. The most forgiving chopsticks for a novice are wood and bamboo. They tend to have more texture and friction, helping keep food in place without slipping. In contrast to plastic or lacquered varieties, which can be smooth and slippery, wood and bamboo are easier to grip and won't slip in your hands as much. Many disposable chopsticks found in takeout meals are often made of soft birch, and while they're not ideal for long-term use, they are a decent starting point if you're learning on the fly. Plastic and metal chopsticks are often favored for durability and design, but they're better suited for experienced users. Metal chopsticks, like the flat stainless steel ones used in Korean cuisine, are especially tricky at first. They're thin, smooth, heavy, and require far more dexterity. Some lack texturing or grip, meaning food can simply slide out -- especially if you're still getting the hang of finger placement. If you're new to using chopsticks, look for beginner chopsticks with textured or ridged tips. There are even "training" chopsticks available with finger guides or soft connectors to help newbies develop muscle memory. When grip and movement become second nature, you can graduate to sleeker materials. But to start, stick with wood or bamboo — they offer the best balance of control and comfort. Learn The Correct Grip As a prelude to learning more sophisticated chopstick moves, you first need to learn how to hold them. Grip determines everything; it establishes your precision, comfort, and control. The majority of newbies tend to use a grip that creates tension in the wrong areas or makes the chopsticks harder to maneuver. It's worth taking note of finger positioning early on so you don't have to unlearn it later. The most common grip method you'll notice is to hold one chopstick in place — putting it into the groove between the thumb and index finger, braced by the ring finger. This chopstick does not move much. The top chopstick, however, is governed by the index and middle fingers only, pivoting up and down in a pincer action to retrieve food. Visualize it like grasping one end of tweezers in one hand and the other end in the other; the one glides, the other does not. This is standard in Japan and China, though accurate finger position does differ slightly as a result of chopstick length and width. If mechanics are frustrating you, there are many visual tutorials and video lessons available online demonstrating correct hand placement in sequence. Some will even give specific instructions according to hand size and the type of chopsticks you're using. Practice With Larger, Dry Foods Once you have the basics of grip down, it's time to gain some dexterity and confidence by way of practice. Diving headfirst into a bowl of rice or a plate of slippery noodles as a beginner will be discouraging. That's why dry foods — especially those that are solid and easy to grasp — are perfect for practicing. Start with large, easy-to-pick-up foods such as carrot sticks, broccoli florets, or chunks of cooked chicken. These have a larger surface area and won't slip as readily, so you can play around with getting a feel for how to move your chopsticks. Once you're comfortable picking those up, go for more difficult, small foods like almonds, popcorn, or crackers. The goal here is to build the dexterous movements involved in guiding the top chopstick while keeping the bottom one steady. Dry foods allow you to practice that without the extra frustration of slickness. Dried beans and lentils are also other options; they're small, hard, and not oily, so they're ideal for honing your accuracy and finger dexterity. Practicing daily, even just for a few minutes, helps develop rhythm and reduces hand fatigue. It's not just about eating — it's about coordination and consistency. With time, your fingers will move instinctively, and you'll be able to enjoy meals without thinking twice. Master The Pinch And Pivot One of the most important mechanical principles involved in chopstick use is getting a handle on the pinch and pivot. Even though it seems as though both sticks are about to move as a single unit, only the top chopstick should ever be moving. The bottom stays stationary — grasped between your thumb and the base of your ring finger or nestled between your index and thumb, depending on the size and shape of your hand. The top chopstick is where the magic happens. You control it with your middle and index fingers, levering it up and down. This is what allows you to pick up, pinch, and hold onto food. If done right, your hand shouldn't be shaky or strained — just a smooth, coordinated motion between a stable base and a pointed top stick. Beginners typically make the mistake of moving both chopsticks together, which leads to clumsy, inexact manipulation. It's tempting to want to stuff food between two moving sticks, but it isn't efficient and is much harder to control. Visualize working with a pair of tongs where one arm is fixed. You need stability on one side to guide and grip effectively with the other. Try practicing with a variety of textures and sizes of dry food. Try the motion slowly, then increase your speed as your confidence grows. As your hand adapts to the correct motion, you'll find the "pinch and pivot" becomes muscle memory. After some time, it will become second nature. Practice Daily To Improve Your Motor Skills As with all skills involving fine motor coordination (learning a musical instrument, penmanship, or tying shoes), mastering chopsticks simply requires practice. The more you use them, the more natural and automatic they'll feel. Even a few minutes each day will build the muscle memory and coordination necessary for confident movements. Start by consuming small snacks around the house with chopsticks. Pick up crackers, pretzels, or sliced fruit while watching TV or working at your desk. These low-pressure moments are perfect for experimenting with grip, speed, and control without the stress of trying to eat an entire meal in a restaurant (with a date's eyes on you). Don't limit yourself to food, either. Improve your chopstick skills by using them in settings outside of mealtimes. Try to transfer paperclips from one cup to another cup, or pick up buttons or dry bean. These exercises are finger strengtheners, hand-eye coordinators, and pinch-and-pivot refiners. Practicing every day won't just improve your dining experience; it can even help improve fine motor skills during adolescence. It can also be helpful for adults. A Korean study in physical therapy found that working those small muscles with regular use is great for dexterity, especially in non-dominant hands. The key is consistency. Build it into your routine, and within a few weeks, you'll likely notice smoother motion and better control. Chopsticks may feel clumsy at first, but with repetition, they'll start to feel like an extension of your hand. Avoid Etiquette Faux Pas Learning to use chopsticks isn't just about technique; it's also about learning the rules of etiquette surrounding their use. In many Asian cultures, the way you use your chopsticks says a lot about the respect you have for the food, the meal, and the company. A single misstep may not faze everyone, but it's nice to know the basics. One of the most important rules is to never stick chopsticks upright in a rice bowl. In some East Asian cultures, including in Japan, this evokes a ritualistic presentation following funerals. It's very inappropriate to do this at the dinner table. Put your chopsticks beside the bowl or on a chopstick rest (called a hashi-oki in Japanese cuisine) instead. Don't point with your chopsticks or use them to gesture while talking, either. It comes across as hostile or rejecting. Passing food from one set of chopsticks to another is also a big no-no in Japan, where this replicates a part of a cremation ceremony. If you must share food, it's more courteous to place it on a plate or offer a serving spoon. Even the way you lay down your chopsticks matters. Don't cross them on the table — it's generally associated with death or bad fortune in China. If there is no chopstick rest, lay them parallel across your bowl or plate neatly. By learning about and paying attention to these etiquette rules, you get a richer understanding of the cultures that created chopsticks in the first place. Study Style By Country Although chopsticks might seem universal, the way they're used — and even their build — varies significantly across East Asia. To truly be a chopstick master, it's helpful to know how technique and etiquette vary from country to country, whether in Japan, China, or Korea. In turn, this will make you more adept, and also demonstrates cultural awareness and thoughtfulness when dining. Chinese chopsticks are long. They are typically squared at the gripping end and rounded at the tip, making them ideal to dip into shared dishes placed in the center of the table, which helps facilitate communal eating. The grip style is fairly relaxed, and functionality is more important than accuracy. Japanese chopsticks are shorter and narrow to a fine point. This gives greater accuracy in handling foods like sushi or sliced sashimi. The shorter length is also suitable for the Japanese custom of single, plated dishes rather than communal ones. Korean chopsticks are different in that they're often made of metal and are flat, not round. This originated from royal court dining practices and subsequently spread out. And because metal is heavier and more slippery than wood or bamboo, Koreans often use chopsticks with a long-handled spoon. Being familiar with the basics of each nation's chopstick etiquette not only makes one more informed, but also allows one to easily blend in at social and cultural dining events. Each tradition has its own rhythm — learning them is a mark of true gastronomic expertise. Try Training Tools If you're still not able to get used to chopsticks, don't panic! That's where training aids come in handy. They assist you in learning the correct technique without the exasperation that usually follows during first attempts. Chopstick training, which is typically intended for kids but just as useful for grown-ups, utilizes flexible connectors or silicone bridges to hold the sticks together. This allows you to work on finger movement and coordination without worrying about the sticks falling out of sync. They're perfect for working on the "pinch and pivot" motion, enabling you to build control and muscle memory along the way. A second easy-to-find aid is a rubber band. Wrap it around the tops of the sticks near the gripping end, then insert a small paper ball or napkin fragment between the sticks near the bottom. This creates a spring effect, helping to duplicate the proper motion of chopsticks with much less effort. Once you get more comfortable, you can remove the aid and grip them alone. These tools are especially helpful for folks working on motor skills, beginners, or anyone exasperated by the sharp initial learning curve. They're inexpensive, easily found on the internet, and subtle enough to work on at home or at your desk. Using chopstick modifications really isn't cheating. Think of it as a smart way to accelerate your learning. Eventually, your hand will naturally default to the correct positioning. Training tools bridge the gap between awkward and intuitive. Read the original article on Tasting Table. Solve the daily Crossword
Independent Singapore
21-06-2025
- Independent Singapore
Woman slammed for using restaurant chopsticks to feed pet dog
Photo: Freepik (for illustration purposes only) SINGAPORE: A woman has come under fire online after she was seen using restaurant chopsticks to feed her pet dog during a meal at a hotpot restaurant in Bugis. The incident reportedly occurred on the evening of June 7 at around 7pm at Bugis BBQ and Hotpot, located at Bugis Cube. A diner, who witnessed the interaction, captured the moment on video and submitted it to citizen journalism platform Stomp. In the video, the woman is seated at a booth with her dog standing on its hind legs next to her. According to the eyewitness, the woman was seen attempting to feed the dog using her chopsticks. 'I even saw the lady trying to feed the dog with her chopsticks. I think it's kind of inconsiderate,' the witness told Stomp. The act drew backlash from members of the public, many of whom expressed concern about hygiene and etiquette in shared dining spaces. A spokesperson for the restaurant clarified the establishment's pet policy and told Stomp, 'Pets are allowed in the outdoor areas of our restaurant. However, regarding the customer feeding the dog with her chopsticks, our staff were not nearby and had no knowledge of the incident.' The spokesperson added that due to the size of the restaurant, it is not feasible for staff to monitor every customer closely. 'As our restaurant is quite large, it's not possible or appropriate for our staff to constantly watch every customer, as that would be considered impolite,' they explained. Following the incident, the restaurant has taken steps to remind staff of hygiene expectations and customer conduct. 'Our manager has informed all staff members to make it clear to customers that they are not allowed to use our utensils to feed their pets,' the spokesperson added. While some online comments defended the woman's affection for her pet, many others called for stricter enforcement of dining etiquette, particularly in shared dining environments like hotpot restaurants, where utensils often come into contact with communal dishes.
CTV News
11-06-2025
- Business
- CTV News
Waste program in Waterloo recycles used chopsticks into furniture
Furniture and accessories… made from old chopsticks? CTV's Karis Mapp finds out how it works. A waste reduction program in Waterloo is giving used chopsticks new life. The initiative, ChopValue, transforms the utensils into a variety of furnishings, including shelves and desks. 'Around one-third of the world uses chopsticks everyday, with 80 billion being produced in China alone,' explained Monique Chan, ChopValue's community builder. 'We're only using them for 20 to 30 minutes and throwing them straight to the landfill,' she said. With the program spanning largely across the Greater Toronto Area, a student housing building in Waterloo is one of the latest locations to install collection bins. Two receptacles can be found in the food court of 203 Lester Street, a building owned by Asset Maintenance Pros (AMP). 'I didn't think it would take off as much as this has, but our residents are really engaging with the sustainability program,' said Roxane Bernhard, AMP's senior property manager. Organizers said the building was a perfect fit because the program resonates with the consumer's culinary elements. 'There are a lot of international students. There's a growing East Asian population, and with that comes a lot of demand for more cuisine that uses chopsticks as a utensil.' Since launching in Waterloo during fall 2024, 13,852 chopsticks have been recycled. That's lead to 42 kg of waste repurposed and up to 674 kg of CO2 emissions reduced. How it works Once someone has finished eating their meal, they can toss their used chopsticks into one of the bins. From there, the utensils are transported to a manufacturing facility in Niagara Falls. That's where they're made food-safe, dried and molded into uniform tiles to be used for future projects. 'We have a system of micro-factories across the world,' said Chan. 'Any orders that are put through our system are then shipped directly from the closest micro-factory to your address. That way, we're able to cut emissions.' Anyone can purchase a variety of home and office furnishings on the ChopValue website. They also accommodate custom orders. 'They already are a study material, bamboo in general. It's really easy for them to reprocess, remanufacture and make them into sustainable furnishings,' said Bernhard.
CNN
27-01-2025
- Lifestyle
- CNN
A food fight with chopsticks? How the ‘prosperity toss' became one of Lunar New Year's most fun culinary traditions
Anyone not familiar with the 'prosperity toss,' a beloved Lunar New Year culinary tradition, could be forgiven for thinking they've just walked in on the world's strangest food fight. It is, admittedly, an unusual scene. As a tablecloth is laid, diners stand around the table, hovering close, chopsticks gripped tightly in their hands. As each ingredient is added to a plate, auspicious words are chanted — first come the vegetables, then the slices of raw fish, followed by the dressing and, finally, garnishes such as nuts or wonton crisps. Everyone then digs into the salad at once, tossing the ingredients higher and higher while shouting louder and louder — all in the hopes of bringing good fortune for the coming year. 'Some of the most popular auspicious phrases include Huat ah! (meaning prosperity), Xin nian kuai le! (Happy New Year), and Da ji da li! (great luck and great fortune),' says Paul Liew, third-generation owner of Keng Eng Kee Seafood (KEK), a Michelin Guide-recommended no-frills food stall in Singapore that serves a wide range of delicious home-style Chinese dishes. 'The higher the toss, the more blessings you're wishing for. But it's more about the spirit of the celebration than a competition.' The prosperity toss, also known as yusheng/yee sang (translated as raw fish) or lou sang/lo hei (stir up), is incredibly popular in Singapore and Malaysia. Both claim to have invented the modern version of this tradition. The truth remains murky. 'The prosperity toss, or yusheng, is a dish that's closely associated with Lunar New Year celebrations here in Singapore,' says Liew. 'The Singapore version of yusheng, which I had read and been told, originated in the 1960s in Singapore, by the four chefs of Chinese cuisine during that era, known as the 'Four Heavenly Kings.' ' These four prominent Chinese chefs — Sin Leong, Hooi Kok Wai, Tham Yui Kai and Lau Yoke Pui — are credited with establishing Cantonese cuisine in Singapore in the 1960s and 1970s. It's said that they decided to add seven kinds of colorful chopped vegetables as well as a sweet and sour plum and tangerine sauce to raw slices of fish — a traditional delicacy brought over from China with the diaspora — to create the prosperity toss that's known and loved today. In Malaysia, meanwhile, many people claim the dish was invented by chefs, inspired by traditional fish noodles, at a restaurant called Loke Ching Kee in Seremban City in the 1940s. 'From what I believe, the dish comes from the Cantonese people in Malaysia,' says Aaron Khor, head chef and co-founder of Fifty Tales, a Malaysian Chinese restaurant that serves homemade noodles during the day and modern/casual Malaysian-Chinese cuisine at night. 'Usually served in big banquet restaurants, lou sang is enjoyed with a large group of people, usually 10 or more.' That these two Singaporean and Malaysian chefs don't agree on the origin of the prosperity toss will come as little surprise to those familiar with both nations' passion for food. The pair met at an event in Bangkok in 2024 and immediately clicked, as both of their restaurants specialize in Chinese comfort cuisine. Yet, when it comes to the origins of the prosperity toss, neither will back down. 'It's a fun topic that often sparks friendly debates among foodies from both countries,' says Liew. 'While there are different claims, I personally believe that the modern version of the prosperity toss as we know it today was popularized here in Singapore.' Khor adds that such debates aren't unusual, and it's all good-natured. 'It is the same question as things like rendang, laksa and many other dishes that both Singapore and Malaysia share,' he says. 'While it does matter to know where it originated, it's also (important) to remember that both countries were once a single country and are located next to each other. (The debate) will never end in my opinion. And personally, it's exciting to see how both countries have different ways of doing things.' Liew agrees. 'What's more important is how it's celebrated and enjoyed by people today. It's the shared experience that matters most,' he adds. While prosperity toss is customarily served on the seventh day of the Lunar New Year, also known as 'The People's Birthday' (or Renri), many festival revelers toss their plate of vegetables and raw fish slices whenever they have a chance over the holiday period. Liew says that his father first introduced Yusheng to KEK's menu in Singapore in the 1990s. Their version has evolved over time, but the core ingredients remain — thinly sliced raw fish with shredded vegetables such as carrots and turnips, and a range of condiments such as jellyfish, preserved ginger, peanuts and sesame seeds. But the secret to a good toss lies in the sauce, and most restaurants have their own in-house recipe. 'A good prosperity toss is all about balance between the textures of the vegetables, the crunchiness of the peanuts, and the amount of yusheng sauce (which is produced in our kitchen),' he says. Liew, who manages the front-of-house with his family while his brother Wayne Liew helms the kitchen, says the tossing part isn't just for fun, but flavor as well. A good toss allows the shredded vegetables to release their moisture, which binds well with the sauce. Meanwhile, Khor says his young restaurant — co-founded with his two friends Aaron Phua and Bimmy Soh — started serving prosperity toss during last year's Lunar New Year period. Named 'Fifty Tales Yee Sang,' it's made with fresh vegetables such as radishes, carrots, white turnips, cucumbers, red cabbage, pickles and fried yam, then topped with an in-house sauce of salted calamansi (a type of citrus fruit), guava, five spice and plum. 'Last year, we did the yee sang with cured raw snapper. This year, we've taken things up a notch by serving it with abalone,' says Khor. These days, it's being served far beyond Malaysia and Singapore Chinese restaurants around the world — from San Francisco to Hong Kong — have started embracing the trend and offer their own versions of the prosperity toss during Lunar New Year. For instance, Hong Kong-Canadian chef Susur Lee serves Singapore slaw, inspired by the prosperity toss, all year round at his restaurant in Toronto. It's one of the most iconic dishes on his menu. His version comprises two dozen ingredients, including deep-fried taro noodles, fried vermicelli, perilla leaves and a fruity dressing. Nowadays, the prosperity toss continues to be an extremely significant ritual for Lunar New Year in Singapore and Malaysia, with both chefs saying the tradition remains popular among younger generations, too. 'Without it to begin the meal, we wouldn't be celebrating Chinese New Year,' says Khor. 'Every gathering, every dinner with our families during this festive season must include the prosperity toss.' So what's his personal record? The chef says he once ate three prosperity tosses in a single day. 'I mean I like salads, but not that many,' Khor says with a laugh. Liew is also quick to stress that it's so much more than just a dish. 'It's a ritual that brings people together, symbolizing unity… and the welcoming of a fresh start,' he says. Even his father, known for his stern and serious demeanor, joins in the messy tradition. 'It's something that's very important to him, even if he didn't show it in a loud way,' Liew says. 'He would join in, though he'd definitely be a bit more reserved with his tossing… I think I see him get more animated with the grandkids around (nowadays). The tossing is such a joyful tradition, and it brings out a different side of everyone, no matter how serious they are.' The only downside to this joyous food fight? The cleanup. 'It can get pretty messy, especially if there are a lot of people at the table,' says Liew, laughing. 'The ingredients can go flying, and sometimes there's a bit of a scramble to make sure everyone gets involved. These ingredients may even be found on ceiling fans at the end of our meal service. 'But that's part of the fun. The higher you toss, the greater the fortune, so it's always a good laugh to see who can toss their ingredients the highest. It's all in good spirits, of course.'
CNN
27-01-2025
- Lifestyle
- CNN
A food fight with chopsticks? How the ‘prosperity toss' became one of Lunar New Year's most fun culinary traditions
Anyone not familiar with the 'prosperity toss,' a beloved Lunar New Year culinary tradition, could be forgiven for thinking they've just walked in on the world's strangest food fight. It is, admittedly, an unusual scene. As a tablecloth is laid, diners stand around the table, hovering close, chopsticks gripped tightly in their hands. As each ingredient is added to a plate, auspicious words are chanted — first come the vegetables, then the slices of raw fish, followed by the dressing and, finally, garnishes such as nuts or wonton crisps. Everyone then digs into the salad at once, tossing the ingredients higher and higher while shouting louder and louder — all in the hopes of bringing good fortune for the coming year. 'Some of the most popular auspicious phrases include Huat ah! (meaning prosperity), Xin nian kuai le! (Happy New Year), and Da ji da li! (great luck and great fortune),' says Paul Liew, third-generation owner of Keng Eng Kee Seafood (KEK), a Michelin Guide-recommended no-frills food stall in Singapore that serves a wide range of delicious home-style Chinese dishes. 'The higher the toss, the more blessings you're wishing for. But it's more about the spirit of the celebration than a competition.' The prosperity toss, also known as yusheng/yee sang (translated as raw fish) or lou sang/lo hei (stir up), is incredibly popular in Singapore and Malaysia. Both claim to have invented the modern version of this tradition. The truth remains murky. 'The prosperity toss, or yusheng, is a dish that's closely associated with Lunar New Year celebrations here in Singapore,' says Liew. 'The Singapore version of yusheng, which I had read and been told, originated in the 1960s in Singapore, by the four chefs of Chinese cuisine during that era, known as the 'Four Heavenly Kings.' ' These four prominent Chinese chefs — Sin Leong, Hooi Kok Wai, Tham Yui Kai and Lau Yoke Pui — are credited with establishing Cantonese cuisine in Singapore in the 1960s and 1970s. It's said that they decided to add seven kinds of colorful chopped vegetables as well as a sweet and sour plum and tangerine sauce to raw slices of fish — a traditional delicacy brought over from China with the diaspora — to create the prosperity toss that's known and loved today. In Malaysia, meanwhile, many people claim the dish was invented by chefs, inspired by traditional fish noodles, at a restaurant called Loke Ching Kee in Seremban City in the 1940s. 'From what I believe, the dish comes from the Cantonese people in Malaysia,' says Aaron Khor, head chef and co-founder of Fifty Tales, a Malaysian Chinese restaurant that serves homemade noodles during the day and modern/casual Malaysian-Chinese cuisine at night. 'Usually served in big banquet restaurants, lou sang is enjoyed with a large group of people, usually 10 or more.' That these two Singaporean and Malaysian chefs don't agree on the origin of the prosperity toss will come as little surprise to those familiar with both nations' passion for food. The pair met at an event in Bangkok in 2024 and immediately clicked, as both of their restaurants specialize in Chinese comfort cuisine. Yet, when it comes to the origins of the prosperity toss, neither will back down. 'It's a fun topic that often sparks friendly debates among foodies from both countries,' says Liew. 'While there are different claims, I personally believe that the modern version of the prosperity toss as we know it today was popularized here in Singapore.' Khor adds that such debates aren't unusual, and it's all good-natured. 'It is the same question as things like rendang, laksa and many other dishes that both Singapore and Malaysia share,' he says. 'While it does matter to know where it originated, it's also (important) to remember that both countries were once a single country and are located next to each other. (The debate) will never end in my opinion. And personally, it's exciting to see how both countries have different ways of doing things.' Liew agrees. 'What's more important is how it's celebrated and enjoyed by people today. It's the shared experience that matters most,' he adds. While prosperity toss is customarily served on the seventh day of the Lunar New Year, also known as 'The People's Birthday' (or Renri), many festival revelers toss their plate of vegetables and raw fish slices whenever they have a chance over the holiday period. Liew says that his father first introduced Yusheng to KEK's menu in Singapore in the 1990s. Their version has evolved over time, but the core ingredients remain — thinly sliced raw fish with shredded vegetables such as carrots and turnips, and a range of condiments such as jellyfish, preserved ginger, peanuts and sesame seeds. But the secret to a good toss lies in the sauce, and most restaurants have their own in-house recipe. 'A good prosperity toss is all about balance between the textures of the vegetables, the crunchiness of the peanuts, and the amount of yusheng sauce (which is produced in our kitchen),' he says. Liew, who manages the front-of-house with his family while his brother Wayne Liew helms the kitchen, says the tossing part isn't just for fun, but flavor as well. A good toss allows the shredded vegetables to release their moisture, which binds well with the sauce. Meanwhile, Khor says his young restaurant — co-founded with his two friends Aaron Phua and Bimmy Soh — started serving prosperity toss during last year's Lunar New Year period. Named 'Fifty Tales Yee Sang,' it's made with fresh vegetables such as radishes, carrots, white turnips, cucumbers, red cabbage, pickles and fried yam, then topped with an in-house sauce of salted calamansi (a type of citrus fruit), guava, five spice and plum. 'Last year, we did the yee sang with cured raw snapper. This year, we've taken things up a notch by serving it with abalone,' says Khor. These days, it's being served far beyond Malaysia and Singapore Chinese restaurants around the world — from San Francisco to Hong Kong — have started embracing the trend and offer their own versions of the prosperity toss during Lunar New Year. For instance, Hong Kong-Canadian chef Susur Lee serves Singapore slaw, inspired by the prosperity toss, all year round at his restaurant in Toronto. It's one of the most iconic dishes on his menu. His version comprises two dozen ingredients, including deep-fried taro noodles, fried vermicelli, perilla leaves and a fruity dressing. Nowadays, the prosperity toss continues to be an extremely significant ritual for Lunar New Year in Singapore and Malaysia, with both chefs saying the tradition remains popular among younger generations, too. 'Without it to begin the meal, we wouldn't be celebrating Chinese New Year,' says Khor. 'Every gathering, every dinner with our families during this festive season must include the prosperity toss.' So what's his personal record? The chef says he once ate three prosperity tosses in a single day. 'I mean I like salads, but not that many,' Khor says with a laugh. Liew is also quick to stress that it's so much more than just a dish. 'It's a ritual that brings people together, symbolizing unity… and the welcoming of a fresh start,' he says. Even his father, known for his stern and serious demeanor, joins in the messy tradition. 'It's something that's very important to him, even if he didn't show it in a loud way,' Liew says. 'He would join in, though he'd definitely be a bit more reserved with his tossing… I think I see him get more animated with the grandkids around (nowadays). The tossing is such a joyful tradition, and it brings out a different side of everyone, no matter how serious they are.' The only downside to this joyous food fight? The cleanup. 'It can get pretty messy, especially if there are a lot of people at the table,' says Liew, laughing. 'The ingredients can go flying, and sometimes there's a bit of a scramble to make sure everyone gets involved. These ingredients may even be found on ceiling fans at the end of our meal service. 'But that's part of the fun. The higher you toss, the greater the fortune, so it's always a good laugh to see who can toss their ingredients the highest. It's all in good spirits, of course.'
