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.