新年快乐 (Xīnnián kuàilè)!!!
Happy Chinese New Year 2017 – The Year of the Rooster. The new year has begun and will last until Feb 15, 2018.
The new year, also known as the Spring Festival, is marked by the lunisolar Chinese calendar, so the date changes from year to year.
Every 12 years there is a Rooster year, beginning at Chinese New Year. 2017 is a rooster year!
And celebrations means food!!
This year we decided to bring in to New year’s with the Chinese food festival being held at Chin Chin, The residency.
Chinchin is done up beautifully in white with a hint of green and red. The bamboo shoots, Chinese lanterns and the Knick knack adds a lovely touch.
The unique crockery deserves a mention!
Chinese New Year festivities often involve the practice of many traditions – one of which is the tossing of the Yu Sheng for good fortune. “Lo Hei” in Cantonese, where 捞 “lo” (literally mixing) means “tossing up good fortune”, refers to the ritual adopted in Singapore of tossing the yu sheng and saying of auspicious phrases before eating it. It is popularly believed that the higher the toss, the better your prospects and fortune in the year ahead.
It usually consists of strips of raw fish mixed with shredded vegetables likes radish, carrots, red peppers, sun-dried tomatoes, chilli and a variety of sauces and condiments, likes plum sauce, vinegar, sesame oil and 5 spice powder. It’s all put on a large platter and mixed together and tossed high while chanting “Lo Hei”. It is said to bring in good fotunes!
We began the celebration with this tradition of Yusheng.
Coming to food.. The spread, though minimal, was exotic.
Starting with a pepper soup, we went on to try Singapore black pepper fish, veg bao, stuffed crispy potatoes and cheese tomato chilli.
Singapore black pepper fish is a stir fried fish. Rich in flavours of butter, ginger, garlic, chilli, black and white peppers and coriander, it was really good. The crispy potatoes were equally good.
Coming to main course, the spread consisted of broccoli fried rice, tofu pad Thai(flat noodles), Buddha’s delight, American corn with potatoes, wonam tong Kai(chicken gravy).
Extremely subtle and very delicate, this special dish, called Buddha’s Delight because it’s completely vegetarian, is simply delish. I loved it along with the broccoli rice.
Desserts!! Money bags, montuc buns and fortune cookies.
Who does not love cracking open a fortune cookie at the end of a meal!! I cracked mine open and loved what it said. It tells Fortunes and it tastes Yum! What’s not to love!!
Go grab some!!
For collaboration and queries, contact me at email@example.com