Elevating traditional flavours

Chai and Grand Imperial Group business development manager Maggie Chow showing the restaurant’s yee sang for the Year of the Rat.

WHILE the traditional nian gao is palatable, the red bean nian gao with shredded coconut takes the popular sticky dessert in a different direction.

Nian gao, which translates literally to “year cake”, is typically made by steaming a mixture of glutinous rice flour, wheat starch, sugar, salt and water.