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Bringing out the best in Penang Peranakan fare

EMBARK on a journey into the delicious cuisine of the Peranakan community at Copthorne Orchid Hotel Penang’s Terrace Bay every Saturday.

Inchi kabin hot off the action stall.

Festive set menus for prosperity

ALTHOUGH traditions and cuisines differ from one region to another in China, the requirements for the Chinese New Year celebration are far simpler, where only good food and family bonding matter.

Grand Seasons Hotel is serving up three Chinese New Year set menus with a selection of delectable dishes whipped up by Lau (left). With him is Chinese cuisine sous chef Yau Chee Kheong. — Photos: YAP CHEE HONG/The Star

A good mix of tasty pasembur

ROJAK is more than just a fruit and vegetable salad (fruit rojak), or sliced vegetables, beancurd and fritters drenched in a savoury peanut sauce (Indian rojak or pasembur). It’s an institution in our Malaysian cuisine.

Rojak with cuttlefish and egg at Rojak SS15 Subang Jaya.

Chef serves up popular CNY favourites together with his latest creations

IT IS a tricky affair balancing expectations and trying something new when it comes to Chinese New Year dishes, but Chuai Heng Restaurant in Kuala Lumpur manages to pull it off.

Chuai Heng restaurant manager Kelvin Oh (left) and executive chef Lam Ping Mau will be serving up the restaurants must-haves during the festivities.

Plenty of choices in the highlands

THOSE planning to head up to Genting Highlands this Chinese New Year season will certainly be on the lookout for restaurants serving up scrumptious meals to keep warm while enjoying the cool weather.

Perfect for a cold day is the warm Prosperity Bags Stuffed with Seafood Paste. — Photos: SIA HONG KIAU/The Star

Choose to feast on festive fare at Bukit Bintang restaurants

ON ONE end is Pak Loh Chiu Chow (PLCC) serving Teochew-style Chinese cuisine. At the other, is Luk Yu Tea House (LYTH), a dim sum place. If a choice is to be made, where should the diner go for a Chinese New Year feast?

Prawns with Salad Sauce at Pak Loh Chiu Chow. — Photos: GRACE CHEN/The Star

Flavours of new year in one sitting

IT IS difficult to not eat well when in a hotel, whether you are indulging in afternoon tea at the lounge or dining at a restaurant.

Steamed Omega-rich Grouper with Mushrooms and Ham.

Fabulous fusion of classic Western and Asian cuisine

TAIPING in Perak, has always been known for its excellent food, with Malaysians from all over the country often visiting the town for its street food from cendol, char kuey teow, chicken rice to mee rebus.

The Fish Burger, which consists of a lightly crumbed tilapia fish fillet, a slice of cheddar cheese and a house coleslaw, comes with a side of potato chips and tartar sauce.

Tasty Oriental meals to kick-start the new year at Sakurajima Restaurant

HAVE a ‘yat yat fatt fatt’ (everyday prosper) celebration at Penang Golf Club’s Sakurajima in Bukit Jambul this Chinese New Year!

(Foreground) Steamed dragon tiger garoupa with golden cream sauce and salmon yee sang (background) for a roaring start to the Lunar New Year.

Symbolic dishes for the season

AUSPICIOUS. That was the adjective that came to mind when looking at Zuan Yuan Chinese Restaurant’s Splendour of Spring menu.

BBQ Roasted Chicken and Duck Platter Zuan Yuan-Style. — Photos: ART CHEN/The Star

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