gh.mpmn-digital.com
New recipes

Celebrating the Lunar New Year in Bangkok

Celebrating the Lunar New Year in Bangkok


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Welcome in the Year of the Goat with ‘China 2020’, an interactive à la carte menu at Breeze, the highest open-air Asian restaurant on the 51st-52nd floor of Tower Club at Lebua, an award-wining luxury all-suite hotel.

Chef Sam Pang, executive chef at Breeze, has been watching these trends, and has used his observations to create an entirely new dining and drinking experience, modeling a meal from predications about the look, taste, and feel of Chinese dining in 2020.

There are five dishes on the China 2020 menu: DISCOVERY (roasted Barberie duck with water chestnut, shitake mushrooms, and Chinese wine sauce served in a Pandora box); YOUTH (Chinese beef burger with vegetable fries); EXCITEMENT (Japanese Omi beef tenderloin with lucky sauce); APPEARANCE (Maine lobster, Fin de Claire oyster, foie gras, baby squid, deep sea prawn, Alaskan King Crab, abalone around sea urchin); and BACK IN TIME (lamb shank with Chinese cabbage, mushrooms and homemade spicy sauce served in traditional manner). These courses take you on a gustatory journey as you embrace the future of dining.

Enjoy both traditional and modern favorites, with an interactive experience that will see guests mixing their own cocktails and cracking open a box to get to their dishes. And unlike most American Chinese meals, this one won’t have any fortune cookies on the menu. Instead, guests will get to choose their “lucky” sauce with a roll of the dice, to be served with a succulent piece of Omi beef.

In line with the increasingly trendy lifestyle of the Chinese, the drink of choice is the cocktail — with a difference. The drinks, FIRE (Havana rum, macerated dried fruits, Cognac, raspberry, refreshing sorbet and fire), AROMA (Chivas 18 year, raspberry liqueur, mint, home-infused maple syrup with chili and tobacco and Mumm Cordon Rouge Champagne), EXPERIMENT (gin, melon liqueur, aloe vera, guava, passion fruit, basil seeds or vodka, Blue Curacao, pepper-cinnamon, pink grape fruit, pineapple and vanilla), LIFE (pinot noir, gin, Cognac, macerated dried fruits and sparkling water) and SWEETNESS (house-made Advocate, vanilla, cinnamon, Chivas 18 year, lemonade, rose jelly and jasmine marshmallows), with names that promise an experience of taste and enjoyment, all add to this culinary adventure that is designed to transport the diner straight into the future.


Chinese New Year in Thailand: Where to Celebrate in Bangkok and Other Cities

The most important festival for Thai-Chinese communities, Lunar New Year or Chinese New Year in Thailand also draws a huge crowd of foreign visitors. With its festive atmosphere, tasty food, vibrant cultural performances and the happiness of Thai-Chinese families, Lunar New Year in Thailand is on of the best ways to experience the local Chinese culture at its liveliest.

Chinese New Year means the beginning of the new Chinese zodiac year and Chinese New Year 2020 in Thailand is the year of the pig. Please note that the date changes every year depending on the Chinese lunar calendar. It always falls on January or February, however, and Lunar New Year 2020 is celebrated in January.

Chinese New Year 2020 Date: Saturday, January 25 (Year of the Rat)


#2: Banh Tet (The Cylindrical Steamed Cake)

Banh Tet and Banh Chung include the similar ingredients of sticky rice, seasoned pork, and mung bean, but the difference lies in their shape. While Banh Chung is square and represents the Earth, Banh Tet is cylindrical which might represent the Moon. This is the popular item in the South of Vietnam, which also takes long hours for boiling. Generations of the Southern families often prepare and cook this special cake in the New Year’s Eve so that they have the great food ready on the first day of the New Year. The youth are expected to help clean the banana leaves and wrap the packages following the adults’ instructions while the mothers are in charge of seasoning the pork, steaming the mung beans, preparing the sticky rice, etc., and mixing them. All activities create the cozy and happy memories.

Banh Tet (The Cylindrical Steamed Cake) is more popular in thr South of Vietnam


Best Chinese Restaurants in Thailand to Welcome the Year of the Pig

Happy Year of the Pig, which, in Chinese tradition, symbolises wealth. For a hearty meal worth remembering, the Michelin team has rounded up a list of the best Chinese restaurants to mark one of the most important festivals in Asia.

Chinese New Year or Lunar New Year is one of the most auspicious celebrations for Asians all over the world. This year marks the Year of the Pig, the last sign in the 12-year cycle of the Chinese zodiac or Sheng Xiao. According to one myth, as the Jade Emperor was hosting a party to decide who will be named first, the pig – laidback and easy-going by nature - arrived late as he had overslept, and as a consequence, was named last. But pigs have a cheerful personality and for this reason, the Year of Pig symbolises wealth and good fortune.

To help you celebrate with family and friends, we’ve rounded up the Michelin Inspectors’ recommendations for the best Chinese restaurants in Thailand. Just don’t oversleep and book a table!

Lee Kitchen (Michelin Plate)
Bangkok never runs short of choices in Chinese food and this is one of those with a long history. Founded in 1989, it has served thousands of happy customers who return for their homemade dim sum and other signature dishes such as Mr Lee Duck, seabass with egg noodle soup and sautéed crab claw in spicy sauce. The owner-chef reflects his Chaozhou descent in the menu and only the freshest ingredients make it to the kitchen.

Reunros (Michelin Plate)
When Ruenros opened 40 years ago, its owner came from a medical background, hence the focus on herbal and medicinal braised dishes. The 3rd generation heir now runs it and he chooses all the market fresh ingredients himself every day. Specialties include spring rolls using a family recipe, stir-fried goat with celery, fried rice with salted fish and slow-cooked soup, which is packed with flavour. For dessert, try the taro purée with sticky rice.

S.B.L (Bib Gourmand)
After 50 years of history, this Chinese restaurant was remodelled by the second-generation owner who is keen to make every aspect of the dining experience pleasurable. The menu features mostly traditional Chinese fare with a few creations that show novel twists. Stewed fish maw in gravy and X.O. scallops are among the recommended items. Quality ingredients handled with skill and experience is the formula that guarantees a good meal here.

Sanyod – Sathon-Bang Rak (Bib Gourmand)
This tiny noodle shop tucked away in a small alley has attracted a loyal fan base for over 50 years with its tasty Thai-Cantonese fare. Regulars come for the char grilled roast duck marinated with a secret sauce from the shop's founder. Egg noodles get a boost in egg content for extra fluffiness. There are four branches in town and this one is the original shop that seats only 25 people but it has extended to a restaurant on the opposite side of the street.


Happy Lunar New Year – a Different Celebration During an Unusual Year

Crazy times indeed. Believe it or not, this is our first time actually spending Chinese New Year in Hong Kong! In the past we always took advantage of the longer holiday to travel. This year we are still stuck here, and thus decided to make the most of our time in Hong Kong during this very traditional Chinese holiday.

Orange Trees!

Hong Kong becomes a colorful, festive scene every Lunar New Year. Orange trees pop up seemingly overnight all around the city, often decorating business entrances. Meanwhile, families hang red banners with lucky four-word phrases on their doorways.

Why Orange Trees?

The word for kumquat in Cantonese 金桔 is pronounced “gam1 gat1”. 金 is gold (“gam1”) and 桔 (gat1) has the same pronunciation as 吉 (gat1) which means good luck. We discovered this orange tree custom is mainly a southern Chinese tradition, which makes sense, since the play on words doesn’t work quite the same in other dialects.

Above is what the lobby of my office looked like the last few weeks. Aside from oranges trees, pussy willow trees (often decorated with red envelopes) are also very popular in Hong Kong. The word for the pussy willow tree in Chinese (銀柳 yínliǔ) sounds a lot like money flowing in (銀流 yínliú), which explains their popularity during this time of year.

They are beautiful, and I personally enjoy seeing them a lot.

Because oranges symbolize so many good things, people like to give oranges to each other during this time of year. Gifting oranges is like blessing someone with wealth and luck (as explained above) and also success (orange 橙 chéng sounds just like success 成).

Even during a pandemic, orange trees are still all over the place. However, the size and scale of certain displays seem more muted this year, probably because the city wants to discourage large gatherings. d()()

Hong Kong Snacks

Usually when family members or other guests come visit your home during the New Year, you need to provide them with some New Year snacks and serve them tea.

We weren’t going to prepare anything, but our Chinese teacher encouraged us to practice the tradition, so I pulled out a lacquered bento box that I had on hand (from Nice Yakiniku and Fine Wine delivery a few months back!) and filled it with some snacks.

We asked our local friends what kinds of snacks they ate growing up, and they mentioned things like pumpkin seeds, pistachios, Sugus candy, White Rabbit candy, and any chocolate wrapped to look like gold (Ferrero Rocher and Almond Roca seems especially popular). Fruit is also very popular, and you can’t go wrong with oranges!

Red Envelopes 紅包 / 利是

We learned a lot about the custom of giving red envelopes after moving here. Previously, my experience with red envelopes had been limited. Every Chinese New Year my relatives would give my sister and me red envelopes (hong bao 紅包) full of clean, crisp US bills. When we got older it became less frequent, and after we got married, it pretty much stopped.

Hong Kong’s Red Envelope Culture

In Hong Kong, the red envelope “lai see” culture is HUGE. Everybody heads to the bank a week or two before the new year to get crisp, clean bills. It’s customary to give red envelopes to all sorts of people around you, such as the staff at the building, employees who work for you, your teachers, younger or unmarried relatives, and service providers.

We learned of certain rules, such as “don’t give in amounts with the number 4 (四 sì) since it sounds like death (死 sǐ) in Chinese”. My friend said “it’s better to give two envelopes, each with a 20 dollar bill than stuffing two 20’s (aka 40) into a single envelope.”

I’ve slowly gotten the hang of it, and this year I’m all set with my red envelopes, ready to pass them out to all the hardworking people who keep our building running and our office running smoothly.

Digital Red Envelopes?

We have friends in Mainland China, and one unique red envelope culture over there that doesn’t really exist in Hong Kong is digital red envelopes. Through WeChat, people send each other digital 紅包 hóngbāo of a certain amount, or they can send a “lucky draw” gift where a group of friends digitally “grab” for a piece of the fortune, doled out by the software in random apportionments. It’s a fun game and is very popular on New Years Eve.

Now, more than ever, digital red envelopes seem to be the safer alternative. Even though Hong Kong has traditionally been a more “paper-based” society, this year even the Hong Kong Monetary Authority is encouraging people to give digital laisee to help the environment and to prevent the spread of disease.

Lunar New Year’s Eve (年三十 or 除夕)

In a non-COVID world, families gather together for a large meal and various family sub-units visit each other in the subsequent days. Usually Hong Kong holds numerous festivals, celebrations, and fireworks, though this year most have been canceled.

This year, the city exploded with delivery options for all kinds of New Year celebratory meals. We decided to try a very traditional Hong Kong dish called poon choi (盆菜). 盆 (poon4 or pén in Mandarin) means a huge bowl or basin. This seafood-focused banquet dish consists of ingredients piled up layer by layer, with the least expensive ingredients (usually root vegetables, like daikon, lotus root) on the bottom layer, mushrooms and tofu in the middle layer, and high quality meats and seafood at the top layer. The key is the flavor of the rich sauce, whose flavor infuses many of the more neutral ingredients, such as sea cucumber, daikon radish, tofu, and other ingredients.

The History of Poon Choi

The dish arose from the walled villages in the New Territories of Hong Kong from the 13th to the 17th centuries. Because poon choi involves such a large bowl and HUGE portions, it is typically reserved for large celebrations. Though it stayed within the villages for most of its history, it had a resurgence in popularity in Hong Kong after the handover of Hong Kong to China in 1997, as locals caught between two identities sought out something uniquely “Hong Kong”. Poon choi, which came purely from HK villages and had virtually no Western influence, became a symbol of that. 1

Poon Choi Delivery in Times of Covid

These days, many many restaurants all around the city offer their own versions of poon choi, and it seems especially popular during Chinese New Year.

After doing some online research, we found a place that offered a smaller poon choi meal for two that looked pretty good (HKD1888 including a poon choi, two soups, appetizers and rice dishes). We ordered delivery from the Ritz Carlton in Tsim Sha Tsui, who offered free delivery within 3km and then HKD350 to Hong Kong Island where we were living.

The poon choi was rich and flavorful, full of all sorts of high end Cantonese delicacies inside, such as abalone, sea cucumber, goose web, scallops, and clams. Though vegetables are placed at the bottom (you only want to serve your guests the best!), they were among my favorite, and I personally loved the sauce-infused, deeply flavorful lotus roots. My other favorites included the abalone, the sea cucumber, and the tendon.

We could only finish about half, so we’re all set for another meal. The poon choi set for two can actually feed 3-4 people.

Lunar New Year’s Day

The word for cake 糕 (gou1 in Cantonese or gāo in Mandarin)sounds just like 高 (gou1, gāo respectively) the word for “tall” or “high”. As a result, cakes such as New Year Cake (年糕 nin4 gou1 or niángāo), water chestnut cake (馬蹄糕, maa5 tai4 gou1 or mǎtígāo), and turnip cake (蘿蔔糕, lo4 baak6 gou1 or luóbo gāo) are especially popular during this time of year.

We enjoyed turnip cake at lunch (dim sum delivery!), and bought both water chestnut cake and New Year cake at a local shop to enjoy for dessert sometime during this holiday weekend.

Per our own Taiwanese family traditions, we decided to have a hot pot on the New Year (though we went with a yin yang Sichuan mala spicy and mild clam broth hot pot!).

Happy Lunar New Year! Or as the say, happy “niu” 牛 year of the ox!

1 Pun Choi is Purely Hong Kong by Amy Ma, March 27, 2009 Wall Street Journal


Ushering in the Year of the Ox

Eating foods symbolic of luck and prosperity is tradition for Lunar New Year. Journalist Kristie Hang describes dishes eaten and their significance. Photo courtesy of Pixabay.

Lunar New Year is the biggest holiday in many Asian countries. The foods used in celebrations are symbolic of prosperity and renewal. The sounds of words in many languages and dialects often reflect foods considered lucky and how it is prepared. Glutinous rice cake, or niángāo, is an all-round ubiquitous ingredient eaten during this time of year. Togetherness trays are often used to greet guests and are assembled with different sweets depending on culture. Journalist Kristie Hang wrote a comprehensive roundup of what to eat in Los Angeles for Lunar New Year in her piece for Eater LA.

Support KCRW — your daily lifeline.

KCRW stands by our mission to serve our community in all the ways we can during this difficult time. We are here to provide you with local news, public health information, music for your spirit, and cultural connection. Stay up to date and sign-up for our newsletters. And, If at this time you are in a position to support our efforts, please consider making a donation.


Homemade Khanom Farang Kudeejeen

Yield: 10󈝸, depending on the size of your cupcake liners and muffin pan

Special equipment:
An electric mixer with beaters
Cupcake liners
Muffin pan

For the cupcakes:
6 eggs (the small eggs used in this recipe were around 45 grams each)
1/3 cups of flour
1/2 cups of fine white sugar
A splash of vanilla extract (optional)

For the toppings:
2 tablespoons of assorted raisins and dried fruit
1 tablespoon of white sugar

1. Preheat your oven to 360° F and place the cupcake liners in the muffin pan.

2. Measure out all the ingredients and set them aside. As there is no raising agent, the fluffiness of the cupcakes relies entirely on the aerated eggs, so it’s important to move quickly. In a mixing bowl, add the eggs, sugar, and—if desired—a splash of vanilla extract, then beat the ingredients using an electric mixer until the mixture is foamy and very pale. This should take at least a minute the mixture should double in size and be a little stiff.

3. Gradually sieve and stir in the flour (do not pour it in all at once). If you end up with lumps, whisk the mixture again with the electric mixer. Make sure to do it swiftly so that it doesn’t deflate. Don’t worry about it being too runny. If the cupcakes are thick with too much flour, they will become too dense.

4. Fill up each cupcake liner to 3/4 full and place the tray in the oven.

5. Let the cupcakes bake for two minutes before adding the dried fruit on top. Add as many as you like then sprinkle the cakes with some sugar before putting them back in the oven.

6. Let the cupcakes bake for 12󈝻 more minutes before pulling them out (check about halfway through and rotate the tray if they’re baking too much on one side). Do the toothpick test to check if they are ready. They might deflate and wrinkle a little afterward, but that is normal.

Gastro Obscura covers the world’s most wondrous food and drink.
Sign up for our email, delivered twice a week.


Celebrating Lunar New Year with Mother-In-Laws and Nona Lim

As the name suggests, Lunar New Year (aka Chinese New Year or Spring Festival) marks the beginning of a new year in Asian culture. And we’re celebrating with our food family—Mother-in-Law's and Nona Lim! Meet founders Vincent Kitirattragarn, Lauryn Chun, and Nona Lim and learn about their Lunar New Year traditions, from dumpling rolling parties to receiving ang pow! Plus, score a Kimchi Crunch Noodle Salad recipe, perfect for serving up at your dinner table during the 15-day holiday and beyond. Sweet and crunchy with a hint of sour, this recipe combines products from all three brands for extra yum.

Okay, first thing's first: Chinese New Year, Spring Festival, or Lunar New Year? Do you have a preference?

Vincent, Dang Foods: We grew up calling it Chinese New Year (I'm Thai-Chinese American), but lately have been calling it Lunar New Year since it's more inclusive of other countries in East/Southeast Asia that celebrate it.
Lauryn, Mother-in-Law’s Kimchi: Lunar New Year, please!

Nona, Nona Lim: Chinese New Year.

This two week period is a culturally-rich holiday full of traditions. How did you celebrate Lunar New Year as a kid? Did you wear specific clothing, eat special foods, or practice certain customs?

VK: We do a few things:
1) Wear red! Red is a lucky color associated with wealth and prosperity, so rock your red.
2) Make dumplings! Dumplings look like little bags of money, and making them each year with family is one thing I look forward to. It's a way to pass on traditions and recipes between generations.
3) Give money! Traditionally we give little red envelopes with money inside called ang pao (see a trend here?). It's a way to transfer wealth from old to young and teach children about the value of savings. Sometimes we give mandarins as well as they're lucky.

LC: Yes, I wore my traditional Korean Dress (picture of me as a kid 6 years old from the cookbook) and we would bow to our elders to receive “lucky” money for the upcoming year. The bowing is specifically a deep, long bow called saebae and I’d practice it to get it right in order to receive New Year’s money or “lucky money” from my relatives and elders. This money is given by parents to their younger children and relatives, from older children to their parents and relatives, and from grandparents to their grandsons and granddaughters. I remember eating Teokgook (soup with sliced rice cakes). It’s Korean custom to celebrate another year, similar to a birthday, by finishing a bowl of this soup which was pretty exciting as a kid.


NL: For our reunion dinner on Chinese New Year’s Eve our family would usually have a steamboat (aka hot pot) dinner, where there would be an array of meats, seafood and vegetables which were cooked by dipping into hot broth. Chinese New Year was the only time of the year when our home would have lots of goodies and treats, like delectable new year cookies and candies, fragrant barbequed pork slices, and soft drinks. Other traditions include receiving a new set of pajamas and two to three sets of new clothes to wear specifically on the first three days of the New Year, which were spent visiting relatives and receiving ang pows (good luck red packets filled with money).

How do you celebrate as an adult? Do you have any new traditions in the works?

VK: I throw a large dumpling-rolling party and invite our community to join us in rolling hundreds of dumplings. We have traditional pork and veggie dumplings, and introduce an experimental one each year. Last year's cheesesteak dumplings were a big hit!


LC: My husband and I started a Lunar New Year tradition when we first met ten years ago. We host friends at our annual Lunar New Year party where we enjoy dumpling soup with rice cakes (Mandu Teokgook). We host the party every year on the first Sunday, and we’re excited that 2020 falls on 1/26 which is NOT a Super Bowl Sunday. Super Bowl Sundays seem to coincide with Lunar New Year, haha.

NL: When I was working in London, I would host a Chinese New Year dinner and invite friends over. We usually had steamboat as well, along with lots of other dishes. Over time as life got busy, I haven’t been able to celebrate the holiday as much. I do have a young daughter now and she receives ang pows for the New Year. We have also taken her back to Singapore to visit family for the Chinese New Year holiday.

2020 is the Year of the Rat. What does this mean to you?

VK: There's a 12-year cycle, and each time your zodiac sign comes back around, it's a huge deal. I'm a rat, my partner is a rat, and we're expecting a baby rat in mid-2020. I guess you could call us the rat pack. The rat came in first in the "great race" - one of the oldest fables in the world about how the Chinese zodiac animals got their order. I won't spoil it for you but rats are known for being hard-working, industrious, and intelligent which plays into how they got to #1.

LC: Not much.

NL: It doesn’t mean as much to me. I was born in the Year of the Tiger… so that’s a bigger year for me. =)

How is this holiday celebrated in the United States versus in Asia?

VK: To be honest, I haven't celebrated in Asia, but I hear it's many magnitudes bigger. Imagine millions of city-dwellers taking trains back to their home villages and that's a fraction of what happens during that week. It's a weeklong celebration with parades, fireworks, and tons of eating - I cannot wait to celebrate over in Asia sometime soon.


Foods for Celebrating Lunar New Year – Wrapped Cakes

Lunar New Year foods are quite unique. They are visually appealing with bright bold colors. Some foods are artfully wrapped, for displaying on your holiday table or gift-giving. Square Sticky Rice and Mung Bean Cakes (Banh Chung) are the perfect example. An essential Lunar New Year treat, these savory cakes have a pork and mung bean filling encased with glutinous rice. The cakes are wrapped with banana leaves and then beautifully tied with colorful ribbons or twine. There are many decorative ways to tie the string and the cakes are both gorgeous and delicious.

Square Sticky Rice Cakes (Banh Chung)

Another beautifully wrapped savory cake similar to Square Sticky Rice and Mung Bean Cake (Banh Chung) is Sticky Rice and Mung Bean Cakes (Banh Tet). Instead of a square shape, Banh Tet is cylindrical. Less time consuming to make than the square cakes, Sticky Rice and Mung Bean Cakes (Banh Tet) are popular for gift-giving and definitely one of the essential foods for celebrating the Lunar New Year.

Sticky Rice Mung Bean Cakes (Banh Tet)

A sweet version of the wrapped cakes is Sticky Rice and Banana Cakes (Banh Tet Chuoi). These sweet treats feature small ripe bananas encased in glutinous rice. The bananas turn a gorgeous rosy-pink color when cooked. Sticky Rice and Banana Cakes (Banh Tet Chuoi) are tasty snack cakes if you love sticky rice but enjoy a sweeter taste and fruity flavor.

Sticky Rice Banana Cakes (Banh Tet Chuoi )


Lunar Chinese New Year Recipes

Foods celebrating Chinese New Year often have symbolic meaning. Food & Wine Magazine say these 6 foods should be on every Lunar New Year table.

1. Whole Fish: In Chinese, the word for fish sounds a lot like the word for abundance (food puns/sound-alikes are a big theme in Chinese New Year foods). It is important that the fish be served whole with the head and tail intact this will guarantee a great start and finish to the year.

2. Leafy Greens: Serve greens like Chinese broccoli or bok choy whole to symbolize a long life for parents.

3. Leeks: The word for leek in Chinese is a homophone for calculating money. While they&rsquore typically served with slices of Chinese sausage (because they look like coins) leeks can also be sliced into coin-shaped rounds themselves and cooked until terrifically tender.

4. Uncut Noodles: Long, uncut noodles represent longevity.

5. Dumplings: Rectangular dumplings symbolize money and prosperity because they resemble gold or silver ingots. But round or crescent-shaped dumplings are also acceptable making them symbolizes packing luck into a little, edible gift.

6. Seeds: If you&rsquore hoping to add a new member to your family this year, include some pumpkin, sunflower or melon seeds in your meal&mdashthey symbolize fertility. This sunflower seed brittle is a deliciously crunchy way to end a meal.


Watch the video: Chinese New Year Celebration 2021


Comments:

  1. Mem

    Really.

  2. Kollyn

    You are not right. I can defend my position.

  3. Amblaoibh

    Well done, I liked it!

  4. Muhsin

    appetizing)))

  5. Shaktitaxe

    Well ... and such a judgment is permissible. Although, I think other options are possible, so do not be upset.

  6. Hassan

    the phrase Incomparable)



Write a message