Special menus to celebrate Chinese New Year in Mumbai

The New Year across cultures is a time to usher in new beginnings and share some family timeChinese New Year is a Lunar New Year that marks the arrival of spring unlike the Gregorian New Year celebrated on January 1 The Chinese zodiac has a cycle of 12 years each dedicated to an animal This cycle is the year of the dragon which is considered a strong symbol for prosperitySteamed fish on the New Year menu represents abundanceChef Huang Te Sing of The Oriental Blossom Hotel Marine Plaza quips ldquoItrsquos our Diwali We welcome the spring and pray to our ancestors celebrations include dragon and lion dancesrdquo The chef was born in India but his family roots trace to Guangzhou in China ldquoFor New Yearrsquos Eve dinner we prepare a 10dish banquet Food is offered to the ancestors with a prayer for protection On the day we visit each other and exchange greetingsrdquohe sharesEvery dish on the menu has a meaning A whole fish called yu in Mandarin is a symbol of abundance While spring rolls represent a gold bar of wealth noodles depict longevity and healthy life a whole duck or chicken is a symbol of fertility virility and support ldquoPork or chicken dumplings are money bags and the entire family comes together to make them for the occasionrdquo he addsMainly a meaty banquet vegetarian fare includes vegetables diced in cashew nuts and served with rice ldquoThe one dish which is my favourite is the family hot pot with vegetables fish and meat balls It represents togetherness Lobster represents the dragon We call it lsquolongxiarsquo which translates to dragon prawn This year it will be the special dishrdquo he explainschef Huang Te Sing PicsAnurag AhireAt the restaurant the special Chinese New Year menu Taste of Heritage is an exclusive set menu to honour Chinese New Year customs The spread features 10 dishes including the auspicious chicken and prawns prosperity New Year soup succulent duck spring rolls and the exquisite lobster with cashews in kung pao sauceAs per the traditional Chinese banquet style each dish will be presented one by one starting with the selfservice family bowls of hearty soups From golden roasted chicken to Buddharsquos delight patrons can savour the unique flavours of each course Donrsquot miss the Hong Kongstyle soy noodles and fresh fruit platters with assorted ice cream to sweeten the celebrationOn February 10 1230 pm to 245 pmAt The Oriental Blossom Hotel Marine Plaza Marine DriveCall 7045941315Cost Rs 3000 set menu per headLobster with cashew nuts in kung pao sauceLobster will be a main dish on the New Year menu as it is called dragon prawn in Mandarin and represents the dragonINGREDIENTSgtgt 1 lobster 500 gmgtgt 5 to 6 garlic cloves chopped ginger 1 inch skinned and choppedgtgt 2 green onions cut into 15inch slicesgtgt 50 gm cashew nuts roasted gtgt 6 to 7 dry red chilli choppedgtgt 2 tbsp chilli oilgtgt 1 tbsp oyster saucegtgt 200 ml cooking oil for frying gtgt 100 gm corn flour to coat the lobster meat before fryingSEASONINGgtgt 1 tbsp light soy saucegtgt frac14 tsp salt to tastegtgt frac14 tsp sugargtgt 1 tsp chicken broth powder optionalgtgt 1 tbsp corn starchgtgt 100 ml waterMETHODClean the lobster and separate the tail section from the head Cut the tail section in half to remove the tail meat devein and cut the meat into bite size pieces Coat the lobster pieces with corn flour Heat the oil in a wokkadai and fry the lobster shells head and tails first for five minutes till they are red and set aside Fry the meat pieces for two to three minutes till it is 80 per cent cooked and remove Remove excess oil and keep only one tbsp in the wok Add chopped garlic and ginger and sauteacutee it for a few seconds Add the fried lobster pieces along with red chilli cashew nuts green onions and stir fry for two to three minutes on high flame Add seasoning and stir fry for two to three minutes till the sauce thickens Arrange lobster head and tail on the serving plate and pour the cooked lobster meatFeasting TimesThe special menugtgt An abundant mealChef Raymond Wong master chef By The Mekong The St Regis Mumbai puts his favourite family dish on the menu mdash treasure fried rice combo with roasted honey cha siew chicken ldquoCooking it together as a family on the new year is believed to bring prosperity happiness and is also luckyrdquo says Wong Other delicacies include noble wok fried lobster with king oyster mushroom in truffle sauce wealthy crispy golden corn with edamame in yellow Pino chilli sauce and the Propertius stewed long cabbage in Hong Kong olive sauceTILL February 18 7 pm to 1130 pmAT By The MekongSt Regis Mumbai Lower ParelCALL 8657907732The ancestral menugtgt Sea view celebrationsSavour the festivities with ancestral homestyle dishes of dragon pumpkin pie mock meat jiaozi dragon shrimp wonton stir crispy chilli steamed whole St Peterrsquos fish ginger soy scallion lamb in whole garlic poon choi and festive Lunar New Year fried riceFROM February 9 to 18 7 pm to 1 am all days 1230 pm to 330 pm weekendsAT Dashanzi JW Marriott Mumbai JuhuCALL 9004616506Spicy delightgtgt Dinein delightsPair chiu chou potato chicken black pepper succulent lamb chop with spicy sauce and the aromatic baby cabbage rice with drinks like flaming dragon Chinese fizz or a stiff Beijing old fashioned TILL February 29 Monday to Thursday 12 pm to 11 pmAT Pa Pa Ya Palladium Mall BKC and MaladCALL 7400433430Threestyle eggplantgtgt Festive flavoursThe limitededition menu includes lobster and mozzarella kadaifi dim sum with Japanese mayo lotus rootwrapped exotic mushroom dumpling topped with a fermented chilli sauce a threestyle eggplant to a hearty claypot chicken in emperor sauce Save room for the dessert rightly named Lucky Dragon mdash a white sesame sponge laced with praline kumquat compote and ginger mousseTILL March 7AT Yauatcha Mumbai Raheja Tower Bandra Kurla ComplexCALL 9222222800