Hilton's elaborate horse-shaped yee sang (Photo: Hilton Kuala Lumpur)
The intricate yee sang is a staple for tables during Chinese New Year. If you are looking for offerings that taste as good as they look, here are some suggestions to add colour and flavour to the festivities.
The team behind Chynna at Hilton Kuala Lumpur puts forth an impressive presentation with an elaborate horse-shaped yee sang to commemorate the energetic and graceful animal. Designed by executive Chinese chef Lam Hock Hin, the intricate creature configured to represent dynamic movement is crafted from a variety of shredded vegetables for extra crunch and colours. Premium toppings include Tasmanian Ocean Trout, abalone and salted egg fish skin with soft shell crab. For a unique twist to tradition, a grilled salmon option is also available.
Price from RM158. Available until March 3.
Guided by the artistry and heritage of executive Chinese chef Boon Fei, The St Regis Kuala Lumpur is all about honouring tradition. Prepared using passed down recipes and time-honoured techniques, the hotel’s yee sang comes in medium and large portions, perfect for all sorts of meetings during the season. If you are feeling fancy, go for the abalone and jellyfish, set on top of vibrant vegetables and crackers and finished with the restaurant’s signature sauce. The vegetarian version with nuts and seeds is also a good choice.
Price from RM218. Available until Feb 24.
Planning for an intimate gathering at home instead? Sunset Terrace at Sunway Resort Hotel makes it easy to impress your loved ones with the occasion’s permanent fixture, packed in a thoughtfully designed takeaway box. The customised carrier allows for effortless handling to ensure the hidden treasures underneath are secured in place. While several varieties including vegetarian are available, the Japanese Hokkaido scallop and seasoned krill wasabi are sure to entice the peckish.
Price from RM98. Available until March 3.
Embracing the country’s bountiful natural resources, Yen at W Kuala Lumpur looks to East Malaysia to source one of its key ingredients for the reunion staple. Its Golden Prosperity set is crowned with deep-fried Sabah lobster, jellyfish and soft shell crab. Alternatively, go all out with the chef’s recommendation — Haru Prosperity, an opulent serving of Australian 20-head abalone, surf clam and sake-infused drunken jelly, topped with homemade sesame sauce.
Price from RM198. Available until March 31.
If complimentary yee sang sounds like a good deal to you, head over to Atas, a cosy and sophisticated dining room nestled inside The RuMa Hotel, for a big feast with family or team members. With a minimum order of six set dinners, you are entitled to a plate of Prosperity in Every Toss salad, which featureshouse-cured ocean trout surrounded by thinly cut vegetables, fruits and crackers, drenched in plum sauce as well as sesame oil.
Price from RM88. Available until Feb 24.
Sometimes, the quality of ingredients really makes or breaks a meal. Executive sous chef Beh Chew Tai of Shang Palace at Shangri-La Kuala Lumpur knows this very well and, thus, decided to take things up a notch with a selection of lavish toppings for the restaurant’s yee sang offerings this year. Seafood lovers are in for a treat, with choices such as Boston lobster, known for its sweet and tender meat; sliced abalone and caviar; smoked Scottish salmon; or crispy fish skin and jellyfish.
Price from RM158. Available until March 3.
Four Points by Sheraton Kuala Lumpur, Chinatown
The sophisticated Quan’s Kitchen continues to captivate customers with a host of dishes that combine traditional taste with contemporary touch such as Teochew-style steamed fish, buttermilk crab with mantou and roasted duck with egg crêpe. Its yee sang selections are limited, keeping it simple with fuss-free and crowd-favourite ingredients such as fresh salmon and soft shell crab. If you have young ones participating in the lo hei fun, consider the Fruity Prosperity, packed with julienned dragonfruit, grapes and sun melon.
Price from RM108. Available until Feb 17.
Sofitel Kuala Lumpur, Damansara
For those who believe less is more, Sofitel Kuala Lumpur offers an ideal selection. Eschewing complex combinations, the hotel presents refined sets built around a single star ingredient. Diners may choose from jellyfish, deep-fried soft shell crab or 10-head abalone, each complemented by an assortment of shredded vegetables, crackers and nuts.
Price from RM98. Available until March 3.
Ice plant — an edible succulent that glistens like ice crystals and delivers a naturally salty umami note — is the key ingredient across InterContinental Kuala Lumpur’s yee sang offerings. In a creative showcase, the hotel presents distinctive pairings such as pan-fried Australian scallop with fresh lily bulb, or grilled charcoal eel finished with osmanthus dressing. The vegetarian version features organic mixed greens, pomegranate, crispy enoki mushroom and a homemade mint dressing.
Price from RM260. Available until March 3.
At Yun House, a Michelin-selected restaurant located on the fifth floor of Four Seasons Hotel Kuala Lumpur, you either go big or go home. After all, who can resist a salad serving loaded with smoked salmon fish and thinly shaved black truffle; crispy soft shell crab with salted egg yolk and caviar; or fresh Australian lobster? Pickled shredded vegetables, walnuts and crackers form the foundation of these luxurious platters — available in full or half portions — while additional nuts and signature house sauce complete the package.
Price from RM284. Available until March 3.
This article first appeared on Feb 2, 2026 in The Edge Malaysia.
