lou sang

Our RM 890 8-Head Abalone Poon Choy Dinner

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Poon Choy

This is a Chinese New Year tradition that I do with my better half and the kids. Her parents usually come along as well so it’s 6 pax for our poon choy dinner. I make it a point to do a lot of research before ordering the year’s poon choy (which is a big bowl feast with lots of stuff inside) and decided on Unique Seafood, Kota Damansara for our 2016 table.

Prosperity Poon Choy

I had to order and pay for the poon choy in advance – it costs RM 411.65 for a 5 pax poon choy with with 8-Head Abalone. It says RM 374.20 nett on the poon choy reservation slip, but that’s for take-out only. You get a 16% surcharge for service and GST if you dine-in, which is what we opted for this year.

Table Reservation

I made reservations for a table of 6 for 6:15 pm.

Seafood Fish Tanks

My dear’s father is a huge fan of fish so that was one of the reasons I had chosen this place for our Chinese New Year dinner. They have a wide range of seafood on offer – everything from lobsters to fish. It’s also super fresh (since they’re still alive and in aquariums) and you simply walk over to choose the specimen that you want and the chef will cook it for you.

King Grouper

He went for the King Grouper (RM 173/kg) and one of the waitresses fished out the 1.3 kg creature and it eventually ended up on our dinner table.

Abalone Salmon Yee Sang

I also wanted to have yee sang with everyone so I asked for their most premium version, which was the Abalone and Salmon with Fuji Apple Yee Sang (RM 160.90 for half portion). It’s good for them to offer 1/2 portions since a full portion would be too much for our table of 4 adults and 2 kids.

Lou Sang

The abalone was very good and sliced well, but the salmon was a little sad looking. We later found out that Japanese restaurants around Klang Valley has started offering fresh salmon and other seafood for yee sang at extremely competitive prices. Nevertheless, it was the symbolic tradition of the lou sang toss that means more than the food itself.

2016 Poon Choy

The 8-Head Abalone Poon Choy (RM 411.65) came next and it was enclosed in a claypot, complete with lid, and a heating source at the bottom. I dare say that this was the best poon choy we’ve had over the years and the hot nature of the ingredients contributed to that. Of course, the awesome selection of goodies was cooked to perfection too.

8-Head Abalone

This year had 8-head abalone, fresh prawns, fresh scallops, black moss, sea cucumber, huge sheets of fish maw, oysters, dried scallops, roasted duck, steamed chicken drumsticks, mussels, mushrooms, abalone slices and plenty of vegetables at the bottom. There was a lot to eat! Unlike last year’s poon choy, our 2016 poon choy was cooked together and all the flavors combined really well.

Grouper

The fish came after the server saw we were done with the poon choy. The King Grouper was cooked two ways – the first as slices of grouper in superior stock. This proved to be a hit as well, the entire grouper cost RM 224.90 (not inclusive of RM 12 cooking charge) and the flesh was soft and tender. I like how the freshness was accentuated by the cooking style too. The slices of grouper rested on soft and silky tofu, a very nice way of presenting it.

King Grouper Soup

The second course for the King Grouper came as a soup. Unique Seafood fried the head and bones and cooked it with some vegetables to produce a flavorful soup. It’s usually taboo to not serve a whole fish for Chinese New Year but since we have kids, it’s a lot easier (and more practical) to have the restaurant slice up the fish so there’s no bones and cook the head separately.

Waxed Meat with Glutinous Rice

I also ordered the Waxed Meat with Glutinous Rice (RM 44.35) which is a Chinese New Year staple. We barely made a dent in this since we were all full by then. I tapao it and we enjoyed it the next day though and it was delicious!

Seasonal Mixed Fruits

The kids wanted to have dessert so I ordered a platter of Seasonal Mixed Fruits (RM 20). They first had this when they came over to Sibu a few month’s ago. It’s nothing spectacular but maybe that was coz we were almost bursting with food at this point. Haha.

RM890 Bill

The bill came up to RM 890.50 for everything. I had already paid RM 414.50 when I reserved the poon choy earlier in the week (you have to pay up-front nowadays since it costs a lot to prepare the top shelf ingredients) so I just needed to pay RM 476 more after dinner. It’s slightly more than if you had booked a banquet but this way we got to choose what we wanted to eat and we had it centered around poon choy, which you can’t do with the banquet option.

Stuffed Scallops

I particularly enjoyed the fresh scallops stuffed into gourds and the fatt choy (black moss – a type of bacteria). I was quite surprised to see the little one eating a whole 8-head abalone by herself too. It was really yummy and we nearly managed to finish the poon choy despite just having 4 adults.

Unique Seafood

It was a great poon choy dinner and I’ll be looking to try a different restaurant’s poon choy around this time next year. Chinese New Year is coming up in less than a week’s time! Happy Chinese New Year everyone! 🙂

Australian Yee Sang Dinner @ Celestial Court, Sheraton Imperial KL

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Australian Yee Sang Dinner

I just came back from my second yee sang dinner of the year. It was a Tourism Australia event for partners and media and this is a dinner I try to attend every single year. It’s always a blast to meet up with the tourism reps and the food at Celestial Court is good. This year had an ingredient for every dish (usually seafood) brought over all the way from Australia.

Abalone Yee Sang

I thought that was a brilliant idea!

Prosperity Yee Sang with Tasmania Ocean Trout with Truffle Sydney Green Lips Abalone

Prosperity Yee Sang with Tasmania Ocean Trout with Truffle Sydney Green Lips Abalone
The highlight of the yee sang is the Sydney green lips abalone (something I’ve been seeing a lot in yee sang this year) and the Tasmanian ocean trout. The plum sauce and acidity of this raw salad is spot on. I’ve never really enjoyed yee sang for the sake of it, it’s more like a tradition for me, but Celestial Court’s yee sang is quite yummy.

Double Boiled South Australia Mini Abalone Soup with Fresh Ginseng

Double Boiled South Australia Mini Abalone Soup with Fresh Ginseng and Wolfberries
I love abalone, especially in poon choy, and this year we’ll have another abalone filled poon choy too. The double boiled soup was done really well, with lots of ginseng goodness and a nice baby abalone in the clear broth.

Jasmine Tea Marinated Northern Territory Barramundi with Melbourne Vegemite

Jasmine Tea Marinated Northern Territory Barramundi with Melbourne Vegemite Soya Sauce topped with Fruity Dressing
This is my favorite dish of the night. I’ve had barramundi in Australia before and it’s always with crispy skin. However, barramundi cooked Chinese style with soggy skin is even more fabulous! I like the umami sauce, it’s made with Vegemite and goes very well with the flaky tender barramundi. I saw an extra piece on the table and didn’t hesitate to help myself to seconds. The hint of smokiness from the Jasmine tea marinate is just irresistible. smirk

Wok Fried Queensland Scallops with Celery and Flower Fungus in Premium Scallop Sauce

Wok Fried Queensland Scallops with Celery and Flower Fungus in Premium Scallop Sauce
The fresh scallops were really awesome too. There were two Malay guys sitting beside me (this is a pork free restaurant) and one of them told me this is his favorite dish due to the spiciness. The scallop sauce is actually a hot sambal and it goes surprisingly well with the soft and moist scallops. Very nice.

Stewed Bean Curd and Bean Puff with Dried Oyster Sea Moss and Darwin Broccoli

Stewed Bean Curd and Bean Puff with Dried Oyster Sea Moss and Darwin Broccoli
I am usually not a huge fan of soy bean and tofu byproducts but I was quite hungry tonight since I skipped lunch (was too busy and had to rush to make dinner in time). It turned out that this was quite pleasing to my palate, but no one could finish it, unlike the other dishes.

Five Grain Rice with South Australia Kinkawooka Blue Mussels and Barbeque Meat Topped with Bonito Flakes

Five Grain Rice with South Australia Kinkawooka Blue Mussels and Barbeque Meat Topped with Bonito Flakes
I ate every single mouthful of this individually portioned dish as well. It was the standard filler but I enjoyed the mussels from South Australia. I generally enjoy all types of seafood and would prefer it to any other protein.

Victoria Frost Berries with Chinese Nian Gao

Victoria Frost Berries with Chinese Nian Gao
The nian gao (sticky glutinous rice cake) is usually eaten around Chinese New Year. This was sliced and pan-fried and it tasted good with the tartness of the Victorian frost berries.

Chrysanthemum Ice Cream topped with Western Australia Macadamia Nut Crush

Chrysanthemum Ice Cream topped with Western Australia Macadamia Nut Crush
Wonderful stuff! We were all wondering what the ice cream flavor was since it was very mild when contrasted with the toasted macadamia nuts. I finally got a hint of chrysanthemum and thought it was ingenious to make a chrysanthemum flower flavored ice cream. It’s a very adult dessert, not too sweet with plenty of texture.

Tourism Australia Koala

There was a picture under the ramekins when they served up the ice cream. It’s either a hot air balloon or a tower and the latter was limited to 68 pieces. You can redeem it for a Tourism Australia koala soft toy while the default door gift was a gold wire mesh kangaroo with two Mandarin oranges. I got the first one but they were kind enough to give me one of each. The kids would love it!

HB Shamila

Thanks for the wonderful dinner Shamila! I really enjoyed all the seafood from Australia.

Yee Sang @ Xia Mian Guan, Sunway Pyramid

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Toss Yee Sang

Xia Mian Guan is a Chinese restaurant located outside Sunway Pyramid. I went with my better half for lunch (and our first yee sang together). The food here is surprisingly good, and we’ve never even heard of Xia Mian Guan before – this is our first time eating here! 🙂

Prosperity Salmon Yee Sang
Made with 7 colorful prosperity ingredients and fresh salmon, topped with special plum sauce

Salmon Yee Sang

I’ve had my first yee sang of the year last month but this is my first with my dear. I like how they’re very generous with the salmon – there’s none of that “thin slivers of salmon” thing going on here. You have thick slabs of salmon with the yee sang and that’s always a good thing.

However, I felt the yee sang at Celestial Court is much better, but these are two very different places – one is a high-end hotel restaurant and the other is a more affordable mall dining experience. It’s still decent but the best dishes are yet to come!

Tea Leaf Smoked Village Farmed Chicken
Healthy fresh village farmed chicken smoked with Pu Er tea leaves

Pu Er Tea Smoked Duck

I thought someone had lit a cigarette or at least popped out for a quick smoke before coming back into the room. That’s how strong and intense the smoke was! Of course, on second whiff, it doesn’t smell like tobacco at all, but your mind just automatically makes that connection. I have to stress that the plate was very far from me when it was brought it, which makes it all the more amazing!

My better half really liked this. The smoky flavor of Pu Er tea leaves can be smelled on the whole organic free range chicken and it’s really something different.

Pork Ribs infused with Red Wine
Succulent pork ribs cooked with Xia Mian Guan’s signature red wine sauce

Signature Red Braised Pork

Mmm…there are lean pieces, fatty bits and pork ribs mixed into this dish. I quite liked the house signature red wine sauce. This is Chinese style red wine meant for cooking, not the red wine you see in French cuisine. The common name for this dish is “Red Braised Pork” or 红烧肉.

Prawns in Curry Sauce
Made with chilli sauce, milk and fresh prawns. Best served with fried Man Tou for dipping.

Prawn Curry

My favorite dish! I was raving about this for days! This is easily the best thing that has come out of the Xia Mian Guan kitchen by a long shot. The prawn curry is so intensely infused with prawn flavor (perhaps they blended up the prawn heads) that it’s pleasantly shocking! The prawns are big and juicy and the fried bread is crispy on the outside and warm on the inside.

Man Tou

I can dip the fried bread into the delightful sweet and spicy curry sauce all day long!

Hong Kong Kai Lan
Specially selected Hong Kong Kai Lan, made with a pinch of salt to enhance its flavor

Hong Kong Kai Lan

The interesting thing about this dish is the contrasting texture – the stalks of the kai lan is steamed while the leaves are shredded and deep fried! There’s not a lot of oil so I suspect it might have been done in an air fryer. We’ve had a different twist on this dish before in banquets and dinners before – it’s also part of the “4 Heavenly Kings” way of preparing vegetables – this makes for crunchy, crispy vegetables combined with the soft juicy stalks.

Red Bean Kuih
Freshly prepared daily, the red bean kuih is soft, tasty and complements the sweetness of red bean

Red Bean Kuih

My dear was waiting for the final course to come out coz it sounded quite promising. The dish is portioned individually, with each person having one Chinese soup spoon. The red bean kueh is very nice – it’s not sweet at all, in fact there’s barely a hint of sweetness, all there is comes from the red beans so it’s a nice finish for people who don’t like overtly sweet desserts. I love the mochi-like texture of the chewy kueh too!

Xia Mien Guan

Xia Mian Guan (no English name) is a gem of a restaurant that we’ll be sure to go back too. Conventional wisdom suggests that hotels and malls don’t have really good restaurants but there are of course exceptions to this (there’s a couple of Michelin-starred establishments attached to hotels). This is one of them – a very nice restaurant that’s located at a very popular mall – Sunway Pyramid!

Xia Mian Guan
Outside Oasis Boulevard
Sunway Pyramid Shopping Mall
Jalan PJS 11/15 Sunway
Tel: 03 5611 7949

Yee Sang Dinner @ Celestial Court, Sheraton Imperial

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Sheep Yee Sang

I just had my first yee sang dinner of the year last night. This salmon yee sang is made with shredded vegetables made to look like the Chinese character for “sheep” (羊) coz the Year of the Sheep is coming up.

Celestial Court Imperial Sheraton

It’s just less than a month till Chinese New Year so the annual “lou sang”/“sau kong” (traditional end-of-work before CNY company dinners) sessions are starting to kick in gear. This one was held by Tourism Australia at Celestial Court at Sheraton Imperial KL.

Prosperity Salmon Yee Sang

Prosperity Salmon Yee Sang

I love how they made the raw fish salad to look like the Chinese character for sheep – 羊. I didn’t actually notice it until someone pointed it out. The waitresses poured in all the ingredients and each one signifies something e.g. fish for 年年有余 (Abundance throughout the year), oil for 一本万利 and 财源广进 (May you have 10,000 returns with your capital/Numerous sources of wealth), carrots for 鸿运当头 (Good luck coming) and even the crushed peanuts for 金银满屋 (Household filled with gold and silver).

Tossing Yee Sang

It’s a highly ritualized service and a lot of places actually states the auspicious Chinese phrases out loud as they pour in the ingredients. We tossed the salad while wishing for various things, mine was for family and more vacations and travel for 2015. smirk

Double-boiled Baby Abalone Soup with Sea Cucumber and Fish Maw

Double boiled Baby Abalone Soup with Sea Cucumber and Fish Maw

I really liked this clear soup – the baby abalone is super tender compared to the wedding dinner I went to last weekend. The broth tastes amazing too, the seasoning is just right and the sea cucumber and fish maw just slides down my throat.

Roasted Crispy Chicken with Golden Garlic Sands

Roasted Crispy Chicken with Golden Garlic Sands

This is my least favorite dish in every Chinese banquet and I don’t usually partake much but the golden garlic “sand” that goes with the roasted chicken is very nice.

Homemade Stuffed Scallop with Dry Scallop and Spring Onion Sauce

Homemade Stuffed Scallop with Dry Scallop and Spring Onion Sauce

Delicious! I liked the thick, reduced spring onion sauce which was heavily seasoned with dry scallops – it coated the stuffed scallops and added a lot of flavor and a slippery texture prized in traditional Cantonese cuisine. The stuffed scallops were very flavorful and I couldn’t help popping more than a few of these babies into my mouth.

Pan Seared Red Garoupa with Flower Fungus, Bird Eye Chillies on Lotus Leaf

Pan Seared Red Garoupa with Flower Fungus, Bird Eye Chillies on Lotus Leaf

The fish dish is my favorite dish in banquets! I like how this one was presented on a lotus leaf and it’s pan-seared instead of steamed, giving it the Maillard reaction and caramelization that adds a note of sweetness to the fish.

Red Grouper

It was slightly overcooked though and I felt it should have come before the saltier stuffed scallops dish but it’s still great paired with my white wine.

Braised Beancurd with Fish Paste

Braised Beancurd with Fish Paste

I was quite surprised to find out that I actually rather enjoyed this dish. I eat everything but there are certain things that I don’t like (but will still try) – beancurd/tofu being one of the examples. This doesn’t taste like tofu at all, it’s stuffed with fish paste and the tender texture of the beancurd contrasted nicely with the slightly resistant fish paste made in-house.

Fragrant Wok-fried Flat Rice Noodles with Black Bean and Seafood

sss

The staff at Celestial Court at Sheraton Imperial offered to portion every dish (including the fish) which I thought was great. It’s a service that’s expected in higher end Chinese restaurants nowadays, although you can refuse, of course, it’s up to each table’s preference. I don’t know what that says about the evolution of community dining but even our family opts for that when we eat out in Singapore.

The kueh tiaw was actually pretty good, if slightly oily, and each bowl had a large prawn, slice of fish and scallop.

Screw Pine and Coconut Milk Crème Brulee, with Raspberry Jam, Grilled Jackfruit, Crispy Rambutan and Lotus Root Dessert presented by Chef Sherson Lian

Screw Pine and Coconut Milk Crème Brulee, with Raspberry Jam, Grilled Jackfruit, Crispy Rambutan and Lotus Root Dessert presented by Chef Sherson Lian

This dessert was conceptualized by Chef Sherson Lian (have seen him on AFC before) who coincidentally sat on the same table as I did. It’s supposed to be a local crème brulee made with local ingredients, which begs the question about the glaring foreign ingredient in the dish – raspberry. It turns out that the component was supposed to be roselle jam but the roselle (Hibiscus sabdariffa) came too late for it to be incorporated into the dish.

I loved the crispy battered rambutans, pieces of jackfruit and lotus root and I can see the direction it’s going – excellent stuff.

It was a great finish to the first yee sang dinner of the year and I polished off my (rather large) portion. 🙂

Chinese New Year 2013 yee sang dinner @ Tai Zi Heen

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yee sang

I was invited by Suanie to come along for my first yee sang dinner at Tai Zi Heen. It’s the resident Chinese restaurant of Prince Hotel & Residence and I was quite impressed by the view looking out of one of the private lounges:

It’s glass so you can see the entire lobby without the noise intruding. You also can’t jump out of it, so if you’re scared of heights, don’t worry, it’ll take quite a concerted effort to do so. Haha.

Vegetarian Snow Pear Yee Sang

yee sang dinner

This is the traditional first dish – yee sang (which actually means “raw fish”) is an imported tradition where you toss a salad (of sorts) while wishing for something. The very polished waitresses says a couplet of prosperity, health and general good wishes when she adds each ingredient – a rather nice touch!

You can see her doing just that. The video also shows the yee sang tossing session. If you strain your ears hard enough you can hear me say “Win 4D”. I’ve never won before and that very day (after an impromptu decision to get a couple of lottery numbers) I managed to win slightly less than RM 1,000 (about USD 300).

tossing yee sang

That’s some mighty wish fulfilling yee sang going on there. smirk

yee sang culture

I do like the addition of snow pear instead of salmon or jellyfish (which they both offer) – it makes the entire yee sang more crunchy and sweet.

Stewed Dried Oysters with Fatt Choy and Lettuce

I liked this dish as well although it’s not customary to serve it with lettuce (there’s more unique dishes coming up). Fatt choy is a type of bacteria that produces a very hearty and distinctive flavor – it basically absorbs whatever sauces are around.

dried oysters

Excellent stuff, and a Chinese New Year staple.

Braised Shark’s Fin Soup with Diced Prawns, Scallops and Grouper

sharks fin soup

Oops! Did I use the S-word? Well, you can ask for it without shark’s fin as well. It tastes just as good – the combination of prawns, scallops and grouper makes it a very sweet broth.

sharks fin

I really liked this one as well.

Roasted Chicken dusted with Crispy Garlic and Five Spice Salt

I was expecting regular sea salt but they used five spice salt, which vastly improves the taste of the roasted chicken. There’s plum sauce on offer too, but I’m probably not the best person to ask about roasted chicken. I didn’t like it, but all the other diners were in agreement that it’s delicious.

roasted chicken

There’s nothing wrong with it, I just don’t like roasted chicken.

Chef’s Special Baked Cod Fish

This is the flagship of the Chinese New Year banquet. Well, to me anyway. It’s a fusion dish made with mushroom, onions, cheese and turkey bacon. Yup, this is a halal outlet.

baked cod fish

Check out the plating – there’s a Chinese character written on it with sauce.

cheese baked cod

The ingredients goes really well together and the result is this magnificent piece of cod that’s baked and dripping with cheese and bursting with flavor. I highly recommend this one, it’s not in the regular Chinese New Year menu but you can ask for it – it’s the Chef’s Specialty.

Stir-Fried Glutinous Rice with Chinese-style Preserved Duck

preserved duck

Waxed meat is another traditional Chinese New Year meal. This one is done Hong Kong style and I have to say, it’s one delectable dish. The saltiness of the duck is offset by the rice and the best thing about the dish is that there’s some stir-frying action going on.

Warm Almond Purée with Glutinous Rice Dumplings

This is basically tong yuen swimming in a concoction of milky almond. It sounds simple but it’s heart-warming food. The glutinous rice balls are filled with black sesame too.

rice dumplings almond puree

It’s a righteously hot dessert that makes you feel all warm and fuzzy inside.

Deep-Fried Chinese New Year Cake with Thousand Layer Puff Pastry

chinese new year cake

This is actually two desserts.

deep fried nian gao

The first is nian gao (the above-mentioned Chinese New Year cake) dipped in batter before being deep fried. It’s a wonderful execution – much better than what I’m used to eating at home. The nian gao is made in-house and that makes all the difference – it’s not saccharine sweet and more suitable for adult palates.

thousand puff pastry

The second dessert is the Thousand Layer Puff Pastry – a silkworm like cocoon surrounding a sweet corn and salted egg based interior. The crumbly texture of the pastry gives way to the warm salted egg filling. It’s still sweet, but has that tang of saltiness from the salted egg. I loved this so much I ate 4-5 pieces!

hb eve

You’ve gotta eat it while it’s still hot though.

tai zi heen

Tai Zi Heen @ Prince Hotel has 3 different Chinese New Year menus, starting from RM 1,188 for a table of up to 10 people. It was a cozy dinner, with just the six of us sharing a banquet meant for 10. It’s also a halal outlet, which I was quite surprised to find out (asked about the usage of turkey bacon instead of real bacon).

yee sang cny

The restaurant does a great Chinese New Year banquet and the Chinese New Year menu is on offer from now till 24 January 2013 – Chap Goh Meh. I particularly liked the baked cod fish so ask for it if you’re there – it’s really something else. 🙂

tai zi heen group

Thanks for having us over Elisa! Happy CNY everyone! 😀

Chap Goh Meh 2010

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chap goh meh 2010

Happy Chap Goh Meh everyone! For those who understand, Chap Goh Meh in Hokkien literally means 15th night, the very fucking last day of Chinese New Year. I didn’t plan anything for the night, since I just got back from Langkawi and was nursing the tsunami from the duty free liquor available there.

jerine chap goh meh

Anyway, I was on Twitter and Jerine tweeted that she wanted to drink some vodka. It’s fine with me, we’re both orphans in this big fucking cold city called KL. However, I didn’t have any mixers (real men drink it neat from the bottle) so she brought a shitload of decidedly feminine mixers over.

jerine lay

She came over to my studio with mint leaves, Sprite and Yahweh knows what else.

jerine yee sang

It was good though. I was damn sleepy and nursing a fever but I haven’t had dinner yet, so Jerine brought over some Nando’s and I ordered Domino’s to balance out the meal. Yeah, I know, it’s not Chinese food by any stretch of the imagination, but hell, you make do right?

jerine lou sang

Stranger in a strange land and all that.

This is our yee sang courtesy of Eiling. She brought it over during the lobster cookout but we didn’t manage to eat it so I figured this is the last chance for CNY 2010 to be doing some good ol’ lou sang – see our wishes for the year. Jerine has a bit of an unorthodox wish, but hell, who am I to comment. Haha!

jerine me

It was good, despite the Fast Food Inc spread that dominated our Chap Goh Meh dinner.

jerine

The best thing about Chap Goh Meh (which is supposed to be a reunion) is that you’ll be spending it with people so three cheers for Jerine for taking the trouble of catching a cab over to my place, cleaning up after and eating crap with me during the last day of Chinese New Year! =D

Frumpy

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Frumpy, a convenient concatenation of “fucking grumpy” is an apt term to describe my state of mind right now. I just got off the phone and realized that my flight is not 7:05 am but 5:20 pm. I already took half day leave – that’s wasted annual leave coz we’re working 1/2 day tomorrow (or rather later today) anyway and I could have caught the flight easy. I need to conserve all my leaves this year to go on vacation. >.<

yee sang

Anyway, enough grumbling, it’s CNY! I had another yee sang dinner just now – this one comes with a super long pair of chopsticks depicted below.

chopsticks

All the better to lou you with, salad!

lou sang

My eyelids are at half mast now due to sleep deprivation so if you have a burning urge for more reading material here’s two of my favorite CNY posts:

Firecrackers in Malaysia – photos, videos and descriptions

CNY firecrackers and fireworks roundup – a sixthseal.com Chap Goh Meh special

First day of spring!

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star yee sang

Today is the first day of spring according to the Lunar calendar. I know, we only have two seasons here – hot and rainy, just trying to be true to our Chinese roots. I only heard about this first day of spring thing from Jasmine – apparently we’re supposed to wear red and everything you do today is a premonition of things to come next year.

star yee sang dinner

Anyway, I just came back from the first of many scheduled lou sang dinners. Yee sang is a Malaysian and Singaporean concoction – basically it’s a toast to good luck (correct me if I’m wrong since I’m not exactly very familiar with Chinese culture).

star lou sang

You use chopsticks to toss a salad (?) consisting of crunchy bits, salmon, vegetables (varies according to outlets) while chanting Prosperous Phrases (TM).

star ang pow

…and I got my first ang pow of the year too! w00t!

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