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EAT BEAT<br />
074<br />
TAKE ME THERE<br />
LEFT/RIGHT:<br />
Fatt choy with abalone,<br />
dried oysters and<br />
bok choy; nian gao<br />
from Mandarin Oriental<br />
Kuala Lumpur<br />
New Year cakes symbolise wealth and<br />
prosperity, and are popular giveaways<br />
FATT CHOY — HONG KONG<br />
Black sea moss, fatt choy in<br />
Cantonese, is one of the star<br />
ingredients in many traditional<br />
Chinese New Year dishes in Hong<br />
Kong, which, says executive chef<br />
Tsang Chiu Lit from Michelinstar<br />
Dynasty Restaurant at<br />
Renaissance Harbour View, is<br />
“best used to make soup or braised<br />
with Chinese mushrooms, pork<br />
knuckles and dried oyster.” One<br />
of the festive — and auspicious<br />
— dishes to be served at the<br />
restaurant is braised dried oyster<br />
with sea moss.<br />
DYNASTY RESTAURANT<br />
Renaissance Hong Kong Harbour<br />
View Hotel, 1 Harbour Rd, Wanchai,<br />
tel: +852 2802 8888<br />
ABOVE & BEYOND<br />
Hotel ICON, 17 Science Museum Rd,<br />
Tsim Sha Tsui East, Kowloon,<br />
tel: +852 3400 1000<br />
SOAK UP THE<br />
CNY SPIRIT!<br />
The New Year<br />
celebrations include<br />
parades, fairs and<br />
carnivals. So join in<br />
the fun!<br />
SINGAPORE: RIVER<br />
HONGBAO 2012<br />
This annual event will be<br />
held from 21-29 Jan at<br />
The Float@Marina Bay.<br />
Watch out for the Liu San<br />
Jie performance based on<br />
a 1960s movie. More than<br />
70 gigantic, handcrafted<br />
lanterns depicting the<br />
auspicious dragon will be<br />
showcased and the event<br />
will include a number of<br />
fringe activities.<br />
HONG KONG: 2012 CATHAY<br />
PACIFIC INTERNATIONAL<br />
CHINESE NEW YEAR<br />
NIGHT PARADE<br />
Expect hustle and bustle<br />
along the Tsim Sha Tsui<br />
waterfront on 23 January<br />
as a slew of fascinating<br />
performances and fl oats<br />
illuminated with elaborate<br />
decorations light up<br />
the streets.<br />
NIAN GAO — MALAYSIA<br />
Otherwise known as New Year cakes,<br />
these sweet, sticky Chinese puddings are<br />
made primarily from glutinous rice fl our.<br />
Symbolising wealth and prosperity, they are<br />
a popular giveaway to family and friends<br />
during the festive period.<br />
“There are a few ways to eat nian gao,”<br />
says executive Chinese chef Ricky Thein of<br />
Lai Po Heen at Mandarin Oriental, Kuala<br />
Lumpur. “In Malaysia, this dish is often<br />
fried in a sandwich between yam and sweet<br />
potato, while for the Cantonese, nian gao<br />
is sweetened with brown sugar and made<br />
into a pudding fl avoured with rosewater or<br />
red bean paste — or simply, cut into square<br />
pieces and served along with yam cake and<br />
water chestnut cake.”<br />
TAKE ME THERE<br />
LAI PO HEEN<br />
Mandarin Oriental Kuala Lumpur, Kuala<br />
Lumpur City Centre, tel: +60 (3) 2179 8665<br />
ZUAN YUAN RESTAURANT<br />
One World Hotel, First Avenue, Bandar Utama<br />
City Centre, Petaling Jaya, Selangor,<br />
tel: +60 (3) 7681 1111<br />
FROM ONLY S$38<br />
Jetstar Asia fl ies direct from Singapore to Hong<br />
Kong and Kuala Lumpur twice daily. Book online<br />
at<br />
LEFT PHOTO: LESTER LEDESMA RIGHT PHOTO: MANDARIN ORINETAL KUALA LUMPUR
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