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The Chinese like to include vegetables and ingredients with symbolic meanings for auspiciousness and good fortune.
The Red Cook Kian Lam Kho's new cookbook Phoenix Claws and Jade Trees is poised to be the definitive guide of the day to Chinese cooking.
Home cook May Goh still serves the Nyonya dishes she learnt how to make as a teenager like jiu hu char and acar, at her annual Chinese New Year gathering.
The Peranakan Chinese culinary identity was forged based on the Nyonyas, the matriarchs of the homes. The Nyonya women developed their well-rounded culinary skills and hone recipes that then became tightly-guarded family secrets.
Start Chinese New Year off on a good note with auspicious good food.
Front Line Chinese Cuisine serves up authentic Szechuanese, Shanghai, Hunan and Cantonese food like imitiation crab and Szechuan-style boiled fish in pickle cabbage and chilli soup. 7/10 The food is authentic and good The good: Authentic Chinese food The bad: Expect to be chastised if you’re a chopstick novice
Fat Fook Inn serves up a range of hearty, sumptuous Chinese fare like pork lard rice, pork belly with salted fish, Hokkien noodles and sweet and sour pork.
Chef Luís Chiu, who is Mexican of Chinese ancestry, goes on a guided culinary tour of Chengdu, to expand his knowledge of the cuisines of his ancestors.
Home cook Raymond Ng constantly whips up home-cooked Chinese meals for his large extended family, including weekly dinners for his grandparents.
Rue Ee serves up a delicious range of Chinese food, like its signature Teochew Shantou fish pot, stir-fried crabmeat with fresh milk and barbecued Iberico pork belly. 9/10 A spectacular selection of Chinese food The good: There is an experienced hand behind the food and it shows in every mouthful The bad: Parking can be a bit tough in the afternoons