Restaurant tweaks CNY favourites while maintaining its essence

Lai Po Heen’s Chinese New Year ‘Fatt Choy’ Sun-Dried Seafood Pot includes dried seafood such as fish maw, sea cucumber and scallop. — Photos: SAMUEL ONG/The Star

EMBRACING a “modern meets traditional” approach, chef Ricky Thein makes an effort to look out for items that are new in the market while ensuring symbolic ingredients that are Chinese New Year must-haves are maintained.

“The new ingredient must match my style of cooking and go well with other items as a dish,” said the executive Chinese chef of Lai Po Heen, Mandarin Oriental, Kuala Lumpur.