Review of Vegan YuSheng at Eight Treasures by simhazel

Best Yu Sheng I ever had - that's even counting the one my relatives used to make from scratch. "Salmon" pieces were made of konjac. Everything was perfect and the plum sauce wasn't too sweet either. This is a tradition in Singapore during Chinese New Year, welcoming the near year with hopes and aspirations while tossing shredded carrot, radishes and more. Pretty much a tangy salad with some cronch.