7 of Hong Kong’s top chefs on their favourite Lunar New Year dishes – from insider tips to treasured family recipes

From traditional favourites to modern twists on classics, these festive culinary creations offer a taste of prosperity and good fortune for the year ahead

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Some of Hong Kong’s top chefs share tips on preparing their favourite festive meals for Chinese New Year. Photo: Handout

Published: 1:05pm, 30 Jan 2025

Lunar New Year is here and it’s the season for joyful gatherings with friends and family, sharing blessings with red packets and the most important part – indulging in delicious festive treats. There’s even a saying: eat well during the New Year, and prosperity will follow!

Many families love making their own traditional New Year delicacies, and so do the pros. That’s why we’ve asked top chefs from some of Hong Kong’s best restaurants for their auspicious dishes and snacks of the season, insider tips and treasured recipes.

From traditional must-haves to modern takes on classic flavours, these festive gastronomic offerings are not only delicious but also filled with symbolic significance, and sure to inspire your Chinese New Year feast.

1. ArChan Chan, executive chef, Ho Lee Fook

Chef ArChan Chan, executive chef of Ho Lee Fook. Photo: Handout

Our family has a tradition of eating vegetarian on the first day of Chinese New Year inspired by my parents’ Buddhist beliefs. One of our favourite dishes to make is black moss seaweed with braised dried oyster. The dish carries a symbolic meaning of bringing wealth and fortune as black moss seaweed, known as fa cai in Cantonese, sounds like the word for “fortune”.

The dish features a few traditional Chinese ingredients, including black moss seaweed, braised dry oyster, bean curd skin and red fermented bean curd. Although it’s a vegetarian dish, it offers a very rich umami flavour and delightful crunch from the black moss seaweed. It goes perfectly with rice and it’s incredibly comforting and warming to enjoy during winter.

As for the tips to make it right, use the freshest ingredients and cook it with love. It might sound a little cheesy to say, but I truly cherish the time spent cooking for my family and being with them since returning to Hong Kong from Singapore. Sharing meals and laughter together during festivities has made me realise how precious these moments are, and it’s something I’ll always hold close to my heart.

2. Chan Hon-cheong, executive Chinese chef, One Harbour Road

Chan Hon-cheong, executive Chinese chef of One Harbour Road at Grand Hyatt Hong Kong. Photo: Handout