Poon choy joins list of classic favourites on this year’s CNY menu


The Japanese Miyazaki Wagyu Yee Sang plated in the shape of a bull to commemorate the Year of the Ox. The meat is fully cooked for takeaway versions. — Photos: ART CHEN/The Star

ADAPTABILITY is key to survival. This was the idea adopted by chef Yap Poh Weng and his team when the second movement control order kicked in a month before Chinese New Year.

“We had prepared an array of dine-in menus in anticipation of celebrating the new year together, but had to change them to takeaway menus because of the MCO, ” said The Oriental Group’s executive chef.Yap has over two decades of experience in Cantonese and Chinese fusion cuisine under his belt.Yap has over two decades of experience in Cantonese and Chinese fusion cuisine under his belt.

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