Food battle with chopsticks: The funny custom of Prosperity Toss

Food battle with chopsticks: The funny custom of Prosperity Toss

If you are not familiar with the "Prosperity Toss", a popular culinary Tradition for the Chinese New Year, you could be surprised whether you have just got into the strangest meal battle in the world. In fact, there is an unusual picture: the guests gather around the table while the carpenter is laid out and hold their chopsticks firmly in their hands

a festive tradition with importance

While every ingredient is placed on the plate, one happiness is given after the other. First come the colorful vegetables, then the raw fish slices, followed by the sauce and finally from side dishes such as nuts and wontons. Then everyone reaches into the salad at the same time, the ingredients immediately throw up and call loudly festive expressions - everything in the hope of bringing happiness for the coming year.

"Some of the best -known happiness are Huat Ah! (Which means prosperity), Xin Nian Kuai Le! (Happy New Year) and Ji Da Li! (Great happiness and great wealth)", explains Paul Liew, owner of Keng Eng Kee Seafood (KEK) , a recommended provider in the Michelin Guide in Singapore, which serves a variety of delicious Chinese wellbeing dishes. "The higher you throw the ingredients, the more blessing you want. But it is less about the competition, but more about the spirit of the celebration."

origin of the Prosperity Toss

The Prosperity Toss, also known as Yusheng or Lou sang, is particularly popular in Singapore and Malaysia, with both countries claiming that they have invented the modern version of this tradition. "The Prosperity Toss or Yusheng is a dish that is closely linked to the celebrations for the Chinese New Year in Singapore," continued LIEG.

"The Singapore version of Yusheng, which I read about, dates from the 1960s and was launched by the four chefs of the time, which are known as 'the four heavenly kings'." These four renowned Chinese chefs - Sin Leong, Hooi Kok Wai, Tham Yui Kai and Lau Yoke Pui - are considered pioneers of Cantonese cuisine in Singapore in the 1960s and 1970s. It is said that they decided to add seven types of colorful, chopped vegetables and a sweet-acid plum tanker sauce to the raw fish panes to create the Prosperity Toss, which we know and love today.

in Malaysia, on the other hand, many claim that the court was invented by chefs, inspired by traditional fish noodles, in a Restaurant called Loke Ching Kee in Seremban City in the 1940s. "In my opinion, the court comes from the cantonal in Malaysia," says Aaron Khor, chef and co -founder of fifty tales Homemade pasta and modern Malaysian-Chinese cuisine in the evening. "Lou Sang is usually served in large banquet Restaurants and enjoyed together with a large group of people, usually ten or more."

The debate about the origin

The fact that the two chefs from Singapore and Malaysia do not agree on the origin of the Prosperity Toss surprises little if you know the passion of both nations for the food. The two met at an event in Bangkok in 2024 and got on immediately because both restaurants are known for their Chinese comfort kitchen. But when it comes to the origins of Prosperity Toss, nobody will give in.

"It is an entertaining topic that often sparks friendly debates among gourmets from both countries," says Liew. "While there are different demands, I personally believe that the modern version of Prosperity Toss, as we know it today, was made popular here in Singapore."

Khor adds that such debates are not unusual and that it is always a friendly exchange. "It is the same question as with dishes such as Rendang, Laksa and many others who have Singapore and Malaysia in common," he explains. "Although it is important to know the origin, you should also note that both countries were a single country and geographically lying closely together. (The debate) will never end in my opinion. Personally, I find it exciting to see how both countries have their own way to do things."

a festival of taste and fun

Although the Prosperity Toss traditionally serves on the seventh day of the Chinese New Year, also known as the "Birthday of the Mensch" (Renri), many festivals enjoy throwing their plates with vegetables and raw fish panes during the holidays. Liew explains that his father Yusheng introduced the KEK menu in Singapore in the 1990s. Their version has developed over time, but the core elements have remained - thinly cut raw fish slices with grated vegetables such as carrots and radishes as well as a variety of additions such as jelly, inserted ginger, peanuts and sesame seeds.

The secret of a successful toss is in the sauce, and most restaurants have their own recipe. "A good Prosperity Toss is all a question of balance between the textures of the vegetables, the crispness of the peanuts and the right amount of Yusheng sauce (which is manufactured in our kitchen)," he explains. Liew, who heads the service staff together with his family, while his brother Wayne Liew leads the kitchen, notes that the Toss is not only fun, but is also important for taste. A good toss enables the grated vegetables to release their moisture, which binds well with the sauce.

global spread of prosperity Toss

In the meantime, Khor has introduced his still young restaurant, which he founded together with his two friends Aaron Phua and Bimmy Soh, during this year's Chinese New Year. The "Fifty Tales Yee Sang", consists of fresh vegetables such as radishes, carrots, white radishes, cucumber, red cabbage, inserted vegetables and fried yam root, and is stone with a homemade sauce made of salted calamansi (a citrus fruit), guave, five spice powder and plums. "Last year we made the Yee Sang with a raw snapper. This year we brought it to the next stage by serving it with abalons," says Khor.

Nowadays, the court is served far beyond Malaysia and Singapore. Chinese restaurants all over the world - from San Francisco to Hong Kong - have started to take up the trend and offer their own variations of Prosperity Toss during the Chinese New Year. For example, the Hong Kong-Canadian chef Susur Lee serves the "Singapore Slaw" in his restaurant in Toronto, inspired by Prosperity Toss, which is one of its best-known dishes. It consists of two dozen ingredients, including fried Taro noodles, fried Vermicelli, Perilla leaves and a fruity dressing.

The fun and the challenges of Prosperity Toss

Nowadays, the Prosperity Toss remains an extremely significant ritual for the Chinese New Year in Singapore and Malaysia. Both cooks emphasize that tradition remains popular among younger generations. "We wouldn't celebrate the Chinese New Year without the Toss at the beginning of the food," says Khor. "Every meeting, every dinner with our family in this festive season, has to include Prosperity Toss."

And what is his personal record? The cook says that he once ate three Prosperity Toss on a single day. "I mean, I like salads, but not so many," says Khor with a smile.

liper emphasizes that it is as much more than just a dish. "It is a ritual that brings people together and symbolizes unity ... and welcomes the fresh start," he explains.

Even his father, known for his strict and serious nature, takes part in the chaotic tradition. "It is something that is very important to him, even if he doesn't show it loudly," says Liew. "He would participate, but probably a little more reserved in the way ... I have the feeling that he now encourages himself more when the grandchildren are around him. The Toss is such a happy tradition that gets another side out in everyone, no matter how serious they are."

The only challenge in this happy meal game? The cleanup. "It can be pretty chaotic, especially when many people sit at the table," laughs Liew. "The ingredients can fly wildly through the area, and sometimes there are a little crowds so that everyone can take part. At the end of our meal service there may even be on the ceiling lamp. But that is a fun. The higher you throw, the greater the luck, so it is always a good laugh to see who throws their ingredients the highest."