Some sources may contend that this is a Singaporean dish, but it was actually reinvented from an old Southern Chinese royal cuisine called ‘Kuai’, by a Malaysian Cantonese chef in the 1940s. A must-have entrée for a Lunar New Year feast. Traditional Yu Sheng calls for a raw fish cut in strips and a variety of sliced vegetables, neatly arranged in a large plate. Each ingredient has its homophonic symbol: fish for abundance, lime and carrot for luck, radish for eternal youth, peanuts for golden fortune, sesame seeds for prosperity, etc. The condiments give its flavour. Remember to toss everything together and shout ‘Lo Hei Lo Hei’ for greater heights of fortune!

Shaped like Imperial gold ingots, dumplings are a symbol of wealth and fortune. Traditionally wrapped on the night of Lunar New Year’s Eve and enjoyed the next day to signify starting anew. The name ‘Jiao Zi’ is a homophone for ‘change of the final hour’, i.e. crossing over from last year to a new dawn. Some may also hide coins in a few dumplings to be discovered when eaten for additional good luck. Make yours with an umami twist of prawn, snow peas and spring onion, flavoured with S&B Golden Curry Sauce Mix and Yeo’s Pure Sesame Oil; plus, a special dip sauce with Obento Rice Wine Vinegar to taste.

It’s in the name! Spring is the season of renewal, and you can taste it in these yummy deep-fried rolls of minced pork, veggies and vermicelli. A golden crunchy snack with a refreshing, savoury flavour. Lunar New Year is a Vietnamese festival too, called Tet, and their Cha Gio spring rolls have a unique flavour you won’t find in Chinese versions. The secret? A zesty, tangy and umami dip with Squid Brand Fish Sauce, lemon juice, garlic, sugar and bird’s eye chilli.

Prawn in Cantonese is ‘Ha’, as in the joyful sound of laughter, and may you have lots of it this year! Enjoy your fresh prawns in a spicy and flavoursome Thai salad; made fragrant with authentic Valcom Tom Yum paste.

Whole chicken represents family togetherness, as well as a homophone for ‘Ji’, meaning ‘fortuitous’. Some save the feet for household breadwinners to ‘grasp onto wealth’. It’s also a traditional offering for ancestral altars to bless the Lunar New Year, sharing the love with all generations. Enjoy a tasteful and sumptuous Indonesian roast, with a special marinade of ABC Sweet Soy Sauce, TCC Premium Coconut Milk, ginger, lemongrass, palm sugar and a mix of aromatic spices.

The first morning of Lunar New Year is dedicated to ‘Tai Sui Shen’ or the ‘Deity of Time’, The Japanese version is called ‘Toshigami’, who is honoured during their spring festival. Interestingly, it’s also the ancient East Asian name for Jupiter. In Chinese tradition, prayer and a simple offering are given to the Tai Sui Shen via the family altar, followed by a vegetarian breakfast to signify starting the year with a cleansed soul and healthy body. Get wholesome with this bok choy and shiitake delight, stir-fried with umami oyster sauce and soy sauce. Add a dash of Yeo’s Pure Sesame Oil for extra yummy fragrance!

Fish in Chinese is a homophone of ‘surplus’ or ‘abundance’, and corresponds to the Lunar New Year idiom, ‘to have a surplus of wealth every year’. Whole fish is a must-have dish for the festival. Traditionally, the head is placed facing family elders as a show of respect. And remember: when finishing the top side of the fish, remove the backbone to reach the bottom flesh. Flipping it is a bad omen, like tipping over your boat. Savour your fish of ‘surplus fortune’ in our tangy, zesty Thai-style special!

Noodles are long, and so represent longevity. Slurping them continuously without breaking the strands may also bring you smooth endeavours in the coming year. Have your taste of long-lasting luck with this umami Japanese stir-fry of Hakubaku Organic Udon, accompanied by chicken, an assortment of veggies, and flavoured with Kewpie Yuzu Mayonnaise.