naf - yes, I’m surmising that their dinner business may be just enough to keep them afloat. That, plus perhaps some generous support from Novotel Hotel Clarke Quay who sub-let the space to them, perhaps with a generous discount, so the hotel can boast of having a pedigreed Chinese restaurant in its premises.
Yusheng is a Chinese New Year dish - a very addictive salad which incorporates slivers of raw fish and finely-julienned vegetables like jicama, cucumber, carrot, pickled daikon, etc. plus crunchy crisps, toasted peanuts & sesame seeds. Sour plum sauce & peanut oil (some places add the faintest hint of sesame oil) is an extremely popular dish in Singapore and Malaysia. It is of Teochew/Chaozhou/Chiuchow origins, and exist in slight variationd throughout South-East Asian since the 1940s/50s. But Singapore “Four Heavenly Kings” were the ones who got together to standardize the dish as it is known in Singappore & Malaysia today.
