Tasty morsels wrapped up

Adorable ‘pig’ pau arranged on the yee sang platter to welcome the Year of the Pig at Lai Ching Yuen, Grand Millennium Kuala Lumpur. — Photos: LOW LAY PHON/The Star

THERE is a commonality among chefs when it comes to planning Chinese New Year menus to present dishes that make a lasting impression.

The same thought crosses executive Chinese chef Terence Foong’s mind when conceptualising celebratory menus and he strives to put out a simply unforgettable meal. To welcome the Year of the Pig, Foong and his culinary team have crafted exciting menus to tempt discerning taste buds.