This dish, created by the award-winning culinary team of Grand Copthorne Waterfront Hotel, symbolises the harmonious co-existence and unity of the ten Asean countries through the fusion of flavours and ingredients commonly used in Southeast Asian cuisines such as pineapple, green papaya, dried mango, star fruit, dried shrimp, red ginger flower, roasted ground peanut, lime leaf, lemongrass, chicken bak kua, basil, coconut and fish gravy.

Mimicking the popular Chinese New Year dish, 'Yu Sheng', and its style of eating, this dish is to be tossed with chopsticks as high in the air as possible to bring prosperity, fortune and good luck and at the same time, mixing the ingredients together in a seamless blend.

Ingredients A
100gm Green mango (julienne)
100gm Green papaya (julienne)
100gm Local cucumber (julienne)

Ingredients B
10gm Star fruit (sliced whole)
20gm Pomelo (segmented)
20gm Honey pineapple
20gm Dried mango (diced)
20gm Dragon fruit (diced)
20gm Cherry tomato (halved)
20gm Chicken bak kua (cut into strips)
5gm Lime leaf (finely sliced)
10gm Mint leaf
10gm Basil leaf
20gm Empeng keropok crackers

Ingredients C
10gm Dry shrimp (finely chopped)
5gm Lemongrass (finely chopped)
20gm Roasted ground peanuts
Other ingredients
1gm Sesame seeds
20gm Fresh young coconut meat (thinly sliced)
200gm Salmon slices (marinated with coriander, ginger, sugar and fish sauce)

Sauce
30gm Garlic (finely chopped)
3tbsp Sugar
150ml Lime juice
50ml Lemon juice
50ml Fish sauce
20gm Mint leaf (thinly sliced)
80ml Sunflower oil

Method

1. To make the sauce, mix all the ingredients together. Stir till sugar dissolves. Set it aside.
2. On a dish, place Ingredients A separately onto the middle.
3. Place each item in Ingredients B around Ingredients A.
4. Sprinkle Ingredients C onto Ingredients B.
5. Place the salmon slices against the sides of Ingredients A.
6. Place the coconut meat on top of Ingredients A.
7. Sprinkle the sesame seeds all over.
8. When ready to eat, pour the sauce over and mix everything well.