Sek Yuen is a legend in Chinese restaurant lore, serving long forgotten dishes prepared over wood-fired stoves. The sticky pork is delicious, but Eight Treasure Duck must be pre-ordered and is simply spectacular. And for Chinese New Year, the defining dish is Yusheng, made with noodles, vegetables, raw fish and lemongrass which is a Cantonese dish with origins from the Song dynasty that is no longer found in China. A Malaysian account in the New Straits Times reports the dish being served at a now defunct restaurant called Loke Ching Kee in Seremban. Yusheng’s fame exploded in Singapore where the "Four Heavenly Kings" refined and popularised the dish at Dragon Phoenix in 1963. Diners form a circle around the dish, toss in the condiments from lovely, hand wrapped green and red packets hollering good luck wishes while tossing and mixing the ingredients in the air. No-one one disputes that Sek Yuen is now the longest serving purveyor of this great plate from it’s original location. Finish with the colorful and refreshing Longan jelly and syrup dessert for a new year’s celebration unequaled anywhere in the world.