Lunar New Year is around the corner. Kwai-kai Lo, head chef of The Chinese Restaurant, will present a selection of gastronomic delights for diners to usher in the Lunar New Year from 16 January to 5 February.

Chinese people love having a scrumptious meal with family and friends to celebrate the Lunar New Year, while luxurious ingredients are usually part and parcel of the traditional festive dishes. Leave your taste buds tickled with delicacies such as Braised Bird’s Nest in Superior Soup, Braised Abalone with Fish Maw, Sea Cucumber and Black Mushrooms in Oyster Sauce, and also Pan-fried Dried Oyster with Osmanthus Sauce.

Alternatively, savour the series of refreshing, light seafood dishes, such as Chilled Shredded Abalone and Assorted Vegetables in Sesame Sauce, Braised Seafood in Egg White Pancake with Superior Sauce, Braised Snow Fungus with Crab Roe Sauce as well as Stir-fried Lobster with White Asparagus and Green Tea Sauce.

Chef Lo also highly recommends other tantalising auspicious dishes including Pan-fried Cod Fish with Premium Soy Sauce, Braised Chicken Red Onion Soy Sauce in Clay Pot, as well as Braised Pork Knuckles with Sea Moss and Bean Paste.