February 17 marks the start of the Chinese New Year and, with it, 15 days of luminous, colourful and auspicious festivities. From parades of dancing lions to the hanging of lanterns and explosions of firecrackers, each family has its own traditions, customs and recipes. As we ring in the Year of the Horse, Stephenie Gee asks nine of Hong Kong’s top chefs about their favourite Chinese New Year traditions
Chan Yau Leung, Duddell’s
“I like to prepare vegetarian dishes for my family on the first day of the Lunar New Year, which reflects values of compassion, health and spiritual renewal. In particular, wengong shangsu (溫公上素), a traditional Cantonese vegetarian dish often served during the occasion for good luck and purity, made with ingredients like fermented red bean curd, bamboo fungus, sweet bamboo shoots, yellow wood ear and black wood ear.”
Chan Yan Tak, Lung King Heen
“Every Chinese New Year, my family gathers to make tong yuen (glutinous rice balls) together. We grind our own sesame and peanut fillings and enjoy the process as much as the result. It’s a fun, hands-on tradition that keeps my grandchildren engaged and adds a personal touch to our festive celebrations.”
Cheung Kin-ming, Ying Jee Club
“On Chinese New Year’s Eve, we always have a reunion dinner. It’s a must to have fish because it symbolises ‘abundance every year’ (年年有餘). I’ll also prepare dishes like fish maw, abalone and mushrooms. Then on the first day of Chinese New Year, I always make dishes like braised dried oysters with black moss (發財蠔豉), panfried turnip cake and CNY pudding. I’ll also have some sesame balls ready (笑口棗). On the second day, I usually cook a traditional vegetarian dish and another dish with tofu for a lighter option.”
Jack Lam Yeung, Ming Pavilion
“Chinese New Year is all about joy and togetherness. Growing up, poon choi was my favourite tradition – a big pot that brings everyone around the table as one family. At Ming Pavilion, I pour my heart into every dish to bring families together, selecting only the finest ingredients to create a menu that spreads happiness. Nothing makes me happier than seeing our guests arrive in their brightest outfits, smiling and celebrating life together.”
Lam Yuk Ming, Spring Moon
“Chinese New Year is always the busiest and most joyful time in my home, when my family gathers to welcome the new year. One family ritual we treasure is visiting the f lower market together to pick peach blossoms and mandarins. When we return home, I place the blossoms by the doorway and head straight into the kitchen. The fragrance of simmering braised pork knuckle fills the house, and I start on the white cut chicken and Chinese New Year pudding that everyone waits for. By the time evening arrives, the table is crowded with poon choi, lo hei and all the dishes that have become part of our family’s tradition. Cooking during this season is a true labour of love, but every moment feels worthwhile when I see my family gathered around the table, laughing and sharing the food I’ve prepared. It’s the same feeling I carry with me at Spring Moon – the belief that food is more than a meal. It touches our hearts and souls through these cherished memories, traditions and the warmth of being together.”
Lau Yiu Fai, Lai Ching Heen
“Chinese New Year is such a special time for our families. We love coming together to enjoy our version of lo hei – also known as the ‘prosperity toss’, a beloved ritual to invite good luck and fortune into our lives – and simply being with each other. It’s a moment to share our hopes and dreams for the new year through this fun tradition. And, of course, the tossing of these ingredients high into the air makes this festive dish an unforgettable experience. When we toss those colourful ingredients together, it’s not just about the food; it’s a fun way to celebrate and share good luck and wishes for the year ahead. A feast for the senses, harmonising sweet, sour and savoury notes, this vibrant dish typically features a colourful array of crunchy garden-fresh vegetables like shredded shredded carrots and radish, raw fish, a medley of tantalising sauces and a sprinkle of sesame seeds. In our kitchen, we elevate this tradition with premium ingredients: abalone, fish maw, sea cucumber, roasted duck and vegetables, all beautifully julienned. This special tradition brings our family together, strengthening our bonds of love and hope as we welcome the new year. We also cherish the times we gather with our Lai Ching Heen team, celebrating all the hard work we’ve put in and wishing each other the best for the year ahead. It’s all about connection and joy.”
Liu Zhen, Yong Fu Hong Kong
“The Chinese New Year symbolises the precious time to reunite with family and loved ones after a busy year, while also carrying our hopes and plans for the year ahead. All beautiful moments deserve to be celebrated with an even more beautiful ritual – that is the traditional Chinese way of welcoming the new year. This is why every year we carefully craft a special reunion menu for our guests, so they can taste joy and happiness during this festive season. We also proudly revive a classic Ningbo New Year dish, ‘All-Family Bliss’ (全家福), and present it as a heartfelt gift to both new and returning friends who dine with us – making the festive spirit warmer and the reunion even more joyful.”
Menex Cheung, China Tang
“As a chef, every Lunar New Year the essential task is preparing traditional festive dishes for guests, such as nian gao (年糕), the sticky rice cake symbolising ‘step-bystep promotion’ (步步高升); nam yu braised pork knuckle for ‘sudden windfall wealth just within reach’ (橫財就 手); and braised dried oyster with black moss claypot for ‘prosperity and booming business’ (發財好市). On the fourth day of Lunar New Year, there’s a must-make dish called fung san shui hei (風生水起), where all the staff stir it together, symbolising a prosperous year ahead as we toss it. I’ll also make black moss and pork tongue soup for the team, to wish the restaurant and everyone prosperity that rises higher and higher, with great fortune and success all around.”
Tam Tung, Yat Tung Heen
“Eaton HK always organises a lion dance on the first day of the New Year, and it’s one of my favourite traditions every year. Guests staying with us from all over the world will gather in front of the hotel, mixed with our neighbourhood friends to watch the performance and receive the lion’s blessing. Not only do all our staff bring their families to join in the celebrations, my regular guests will always book ahead to have dim sum in Yat Tung Heen after the festivities. More than just a regular lunch service, it’s a tradition to greet and welcome our biggest supporters on the first day of the year. It feels more like a big family gathering than just a workday!”
See also: #legendeats: Where to eat and drink in February 2026
