Lunar New Year

For 78 years, Sek Yuen has balanced the tradition of reunion dinners, ritual dishes and family-first values at Lunar New Year.

A Fuzhou banquet dish built on patience and excess, Buddha Jumps Over the Wall shows how chefs balance luxury, technique and tradition in one bowl.

More than just sweet treats, Hong Kong’s New Year rice puddings showcase the city’s culinary ingenuity, standing out for their distinctive textures, flavors and local character.

As the Year of the Horse approaches, we mark the New Year by spotlighting the traditional dishes that return each year across Asia. From dumplings and longevity noodles to sweets symbolizing prosperity, all carry centuries of ritual, as well as hopes of abundance, renewal and conviviality — and we share the best places to eat them today.

Celebrate the vitality, strength and enthusiasm of the Year of the Horse with abundant platters and convivial treats from Singapore’s MICHELIN establishments.

Slither into the Year of the Snake with splendid poon choi pots and stupendous yu sheng platters from MICHELIN restaurants in Singapore.

This Lunar New Year, let chef Xu Jingye, chef of two-MICHELIN-Starred 102 House in Shanghai show you how to prepare the ultimate steamed fish for your upcoming feasts and festivities.

We asked two chefs from MICHELIN-Starred restaurants in Hong Kong and Macau to share their secrets on how to perfect two Lunar New Year classics: Braised Pork Knuckles with Fermented Red Beancurd and Braised Shiitake Mushrooms with Dried Oysters and Black Moss.

Here are some tips for pairing three traditional Lunar New Year dishes with wine, as recommended by sommeliers of MICHELIN-Starred restaurants in Hong Kong and Macau.

We invited sommeliers from three MICHELIN-listed restaurants to elaborate on the selection and methods of wine pairing for Chinese dishes, based on two classic Lunar New Year dishes, Buddha Jumps Over the Wall and White Poached Chicken, as well as one of their restaurants’ signature dishes.

With Lunar New Year coming soon, let's trace the origins of seven auspicious eats that symbolise wealth, prosperity, and success in business.

Ring in the auspicious year of the dragon — symbolising power, luck, and success in traditional Chinese culture — with these abundant poon choi pots and prosperous yu sheng platters from MICHELIN establishments in Singapore.

From abundant poon choi pots to bountiful yu sheng platters, these MICHELIN establishments are ready to ring in the Year of the Rabbit with auspicious dine-in and takeaway offerings fitting the Lunar New Year.

As the Lunar New Year approaches, we ask MICHELIN restaurants around Asia about festive dishes traditionally enjoyed in their destinations and cultures at this time of the year.

Four chefs from MICHELIN restaurants spanning Taiwanese, Sichuan, and Cantonese cuisines share their flavour combinations and techniques for six whole fish dishes.

Undeniably a seasonal staple in every Singaporean household, the auspicious pineapple tart is known to bring in fortune and sweetness as the Lunar New Year comes. Consider these iconic pastry creations, and other festive goodies, from these MICHELIN Guide hotels in Singapore.

From bountiful yu sheng platters to abundant poon choi pots, these six MICHELIN-listed restaurants are ready to ring in the year of the tiger with delectable dine-in and takeaway offerings fitting the Lunar New Year.

As the Year of the Ox approaches, we ask MICHELIN restaurants around Asia about festive dishes traditionally enjoyed in their destinations and cultures at this time of the year.