By Phyllis Pan
As we step into 2026, Singapore and Japan celebrate a diamond milestone: 60 years of diplomatic friendship. Since 1966, our two nations have grown closer through trade and travel, but perhaps most intimately through our shared obsession with incredible food.
To kick off the SJ60 celebrations, guided by the forward-looking theme “Co-imagine, Co-create, Co-evolve”, a unique luncheon was held at the iconic Si Chuan Dou Hua Restaurant. It wasn’t just a meal; it was a “hands-on” cultural exchange that proved that when Singaporean tradition meets Japanese precision, the results are nothing short of poetic.
The Art of the Toss: A Fugu Twist on Tradition
The afternoon began with a nod to a familiar Singaporean ritual: Lo Hei. Popularized in the 1960s (just as our diplomatic ties were beginning!), the Yu Sheng toss is the ultimate symbol of communal luck.
This year, however, the prosperity had a distinct Japanese flair. In a stunning display of craftsmanship, a licensed chef from the International Fugu Association demonstrated the delicate art of plating fugu (pufferfish). While fugu has been a delicacy in Japan for centuries, it only made its regulated debut in Singapore in 2022. Today, we can enjoy everything from the succulent meat to the skin and fins.
The Prosperity Fugu Yu Sheng arrived with the fish arranged meticulously in the shape of a horse, honouring the Year of the Fire Horse. Tossed with a refreshing balsamic and wild honey dressing, the clean, translucent slices of fugu added a sophisticated bite to the vibrant crunch of the salad.
From Sichuan Spice to Hokkaido Rice
The menu continued to weave a narrative of “Co-evolution,” blending bold Sichuan techniques with premium Japanese imports:
- The Soup: A warming double-boiled fugu soup, featuring fins soaked in Maotai for a fragrant, heady depth.
- The Main: Flaky baked yellowtail dressed in a punchy Sichuan mala sauce.
- The Comfort: A luxe Mapo Tofu laden with scallops, served alongside pearly, sweet Hokkaido rice.
For dessert, the theme of immediate prosperity (“马上有钱”) was brought to life with horse-shaped nian gao topped with real gold flakes, served alongside the restaurant’s signature silky beancurd.
Take the Celebration Home
The SJ60 Lo Hei experience is about more than just one lunch; it’s about discovering how Japanese ingredients can seamlessly elevate our own festive customs. If you’re looking to host your own cross-cultural feast, you can source these premium ingredients or experience special SJ60 menus at the following partners:
| Dine-In Experiences | Retail Therapy |
| Keyaki at Pan Pacific, Ki-sho, Peach Blossom | DON DON DONKI |
| The SPOT, Tóng Lè Private Dining, Wakanui | Meidi-Ya Singapore |
| Sake+, Cafe Oriental, Element | Takashimaya (Nakajima Suisan) |
| Douraku Sushi, Fish Mart Sakuraya | Sheng Siong (The Cathay) |
As we left with gift bags of sweet Wakayama mikan, it was clear that the next 60 years of Singapore-Japan relations look just as bright (and delicious) as the last. Being the first Yu Sheng of the year, it’s set a sky-high bar—I’m already wondering what could possibly top a Fire Horse made of fugu!
For more details on bringing the best of Japanese seafood to your table, visit japanese-seafood.sg.