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Inventive festive menu awaits

BEING an ardent fan of salads, it is only fitting that yee sang stands as one of my favourites.

Norwegian Salmon Yee Sang served in an extra large bowl. — Photos: SIA HONG KIAU/The Star

Dishes for good fortune in three sets

CELEBRATE the Year of the Dog with dishes specially whipped up by chefs at the Tao Chinese Cuisine restaurant at Intercontinental Hotel Kuala Lumpur.

(Left) Stewed sea cucumber, black mushroom, dried oyster sea moss roll with farm greens. — SIA HONG KIAU /The Star

Nine-course Cantonese delights

CHINESE New Year is the ideal time to treat family and friends to a special dinner.

The Roasted ’Pi Pa’ Style Crispy Chicken with Prawn Crackers. — Photos: SHAARI CHE MAT/The Star

Cheesy delight for midnight cravings

CLAIMING to have the best cheese naan may seem far fetched, but RSMY House Of Real Beriani (Restoran Selera MY) certainly does its best to live up to its word.

The cheese naan at RSMY House Of Real Beriani is a very simple recipe comprised of a ball of mozzarella cheese wrapped in naan dough, then baked in the traditional tandoor oven.

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