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Disposable utensils, creative yusheng dishes: Restaurants find ways to obey Covid-19 rules for Chinese New Year

SINGAPORE — As the auspicious phrase “huat ah”, which means to prosper, boomed throughout his restaurant, Mr Andrew Tjioe was taken aback.

The Government’s Covid-19 task force stated that diners must wear a mask during the tossing of yusheng or raw fish salad (pictured), which should be done without any verbalisation of the usual auspicious phrases.

The Government’s Covid-19 task force stated that diners must wear a mask during the tossing of yusheng or raw fish salad (pictured), which should be done without any verbalisation of the usual auspicious phrases.

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  • The eateries that TODAY contacted have come up with various measures to make sure diners can celebrate the new year safely
  • One has introduced a cold platter with items such as salmon, abalone and oranges in the hope that their customers do not toss these
  • Service staff will avoid saying auspicious phrases to diners

 

SINGAPORE — As the auspicious phrase “huat ah”, which means to prosper, boomed throughout his restaurant, Mr Andrew Tjioe was taken aback.

The chief executive officer of restaurant chain Tung Lok Group, which has 26 restaurants islandwide, had earlier told his diners that there is a no-shouting rule, as decreed by the authorities.

But it turned out to be a pre-recording that was played from a diner’s mobile phone during the tossing of yusheng, a raw fish salad, a Chinese New Year tradition which is usually accompanied by the chanting of auspicious phrases.

Mr Tjioe said: “People are getting more creative. This is why I’m not worried that they will enjoy tossing the yusheng lesser now that they cannot shout auspicious phrases.”

The Government’s Covid-19 task force on Friday announced that diners must wear a mask during the tossing of yusheng and the practice, known as “lo hei”, should also be done without any verbalisation of the usual auspicious phrases.

These were some of the tightened safe management measures imposed to curb the spread of the coronavirus during the festive period, especially since the risk of transmission in the community will increase.

Enforcement checks will also be ramped up at food-and-beverage establishments, malls and other crowded public places during this period, the task force said.

The eateries that TODAY contacted have come up with various measures to make sure diners can celebrate the new year safely.

At Tung Lok, Mr Tjioe said service staff will take away the yusheng plate to dish out to diners immediately after the contents are tossed to minimise sharing of cutleries.

Mr Paul Liew, co-owner of Keng Eng Kee Seafood restaurant on Bukit Merah Lane, said diners will each be given disposable utensils for lo hei, which will be cleared right after it is completed.

Mr Liew added that it will also be the first time that service staff will not say auspicious greetings to diners when serving the yusheng.

“This was a tradition for us for many years. We would serve the yusheng by saying auspicious phrases to build up the festive mood for our customers,” he said.

Over at Jiak Modern Tzechar at Esplanade Mall and Hillview, service staff will advise diners on the guidelines they have to observe during lo hei, such as having their masks on.

Mr Jason Ng, the operations manager of the halal-certified restaurant, said this will happen as soon as the yusheng is served to remind diners of the restrictions.

At Xi Yan seafood restaurant, the tightened measures have prompted the introduction of a new dish — a cold platter with items such as salmon, abalone and oranges — in the hope that their customers do not toss these.

Restaurant manager Ben Tan said he is concerned about the risk of customers flouting the measures, especially during peak periods, where one service staff could be in charge of three to four tables of eight.

“We can’t control the crowd, if they choose to shout the auspicious phrases even after we have advised them, we can’t control it,” he said. “So to avoid it altogether, we are urging customers to get the cold platter instead.”

NO CANCELLATION SO FAR

While businesses are expecting booking cancellations, especially after the measures were tightened, none of them have seen any.

Mr Tjioe said he is anticipating some cancellations from corporate bookings after an advisory was issued on Friday to remind firms not to organise gatherings and social activities for Chinese New Year.

“If they cancel, that’s okay. It will free up more space for families to get together,” he added.

Mr Liew is not too concerned as he believes diners are more understanding and conscious about the pandemic situation this year.

“After the year that we had, I think people can accept this different way of celebrating Chinese New Year. It is definitely different, much quieter,” he said.

Singaporeans looking forward to dining out on Chinese New Year eve said they welcome the additional measures restaurant owners are taking to ensure that diners can enjoy their meals safely.

Financial analyst Michelle Khoo, 29, said: “The lo hei is not just about tossing the yusheng, it’s also about sitting down and eating together as a family.”

Similarly, postgraduate student Bernice Lim, 27, said she was not disappointed that the measures have been tightened as the recent spate of community cases was concerning.

“We don’t want a second wave here. We have to do our part to make sure that we don’t have to go back to square one,” she added.

Related topics

Covid-19 coronavirus Chinese New Year restaurants safe management measures

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