When it comes to New Year foods, the Chinese probably have the longest list. Apart from the basic yummy must-haves, the Pun Choy or ‘Big Bowl Feast’ is a multi-flavoured Cantonese dish made to please everyone around the table. A legendary invention in the late Song Dynasty, the Pun Choy once served the Emperor and his army who had fled the Mongol Invasion to Southern China. But it was the early settlers of New Territories, Hong Kong who eventually made the dish a popular tradition; by gathering all the best ingredients in the villages and sharing them in a great feast. Serving up to 14 people per dish, it had since become a communal cuisine in rituals, worships and festivals for whole families, earning the august title of Prosperity Treasure Pot. Braised pork, roast duck, chicken, abalone, prawns, scallops and vegetables, stacked and arranged in a large bowl, savoured with condiments and sauces that blend the various tastes and textures into layers upon layers of rich flavours. If you’re having a New Year group party, Pun Choy is the best dish to satisfy all. Try it with our recipe linked above.

Pork belly roast is always a Chinese favourite. Smoky, crispy skin with fragrant, tender meat; marinated with oyster sauce, five-spice powder and Shaoxing wine. Great with rice, vegetables or just on its own. In Chinese culture, if you haven’t tried Siu Yuk, then you’ll never really know the pure awesome flavour of pork. And it’s even tastier when you share it with your loved ones!

Large, tender pork meatballs seasoned with aromatic ginger, spring onions, mushrooms, sesame oil and Chinese cooking wine; pan-fried to lush brown colour for a deep, appetizing taste. Its name comes from its shape and incredible flavour. For the lion in Chinese culture is a noble beast, befitting of royals and aristocrats; not that they’re actually eaten. Shi Zi Tou or Lion’s Head meatballs hail from picturesque Yangzhou, a historically prosperous region since the Tang Dynasty, and the birthplace of many elegant, sumptuous recipes. Today, these meatballs are a traditional Chinese pleasure dish for Lunar New Year’s Eve family feasts.

A customary dessert for Chinese Lunar New Year, Nian Gao is a sweet, chewy glutinous rice and brown sugar cake that literally signifies the new year. The name’s homophonic pun sounds like ‘tall’ or ‘to grow’ in Chinese, and matches the auspicious phrase ‘to increase prosperity every year’. Sharing these unassuming but yummy cakes symbolizes growth in career, income, health or even height for your kids!

Tet is Lunar New Year in Vietnam, the most major festival with a week-long public holiday. Rituals and celebrations are similar to the Chinese, with ancestor worship, family reunions and jubilant gatherings. Festive dishes, however, taste distinctively Vietnamese. The Bo Kho or braised beef is a traditional lunch dish for the first day of Tet, typically prepared on the eve. Sumptuously marinated with aromatic spices and condiments, then cooked till tender perfection in a delicious stew; served with rice, bread or Banh Chung rice cake. Absolutely umami.

Nem Ran or spring roll is a must-have for both Chinese and Vietnamese Lunar New Year celebration, as it signifies the springtime - the season of starting afresh. Minced lean pork, peeled shrimp, crab meat or chicken, paired with veggies and glass noodles; wrapped in rice paper and fried till crispy golden. Nuoc Cham dipping sauce is also a must, for extra flavourful enjoyment.

Braised pork with coconut water and hard-boiled egg is another staple Tet dish. The coconut water caramelizes the meat to an exquisitely smooth and tender texture; paired with the amazing taste of braised egg. Best served with jasmine rice for a group lunch or dinner.

Seollal is Lunar New Year in Korea, and apart from the ancestral rites and family gatherings, Koreans also play folk games, exchange gifts and share stories. Manduguk is a traditional Seollal Day breakfast beef stock soup with sumptuous dumplings. Some would make a hybrid of Manduguk and Tteokguk rice cake soup too. But the authentic way to savour the yummy New Year dumplings is in its original soupy glory. Let those darlings soak up the succulent broth and have them burst with pleasure in your mouth. Deliciously satisfying!

Sanjeok or skewered beef and veggie is the ultimate Korean New Year treat. Luscious beef chunks or slices lovingly marinated with Korean BBQ sauce, skewered and pan-cooked in sizzling heat with minimum oil. Superb finger food for your Lunar New Year house party.

Celebrate Seollal like a Korean royal! Gunjung-Tteokbokki or stir-fried rice cakes with beef and vegetables is an Imperial court dish inspired by the equally classy Japchae, a staple festive treat. Healthy with an umami flavour thanks to a mix of tasteful seasoning, this delightful dish is made to thrill!