Chinese New Year dinner at home with Chef Low

I decided to hold our Chinese New Year dinner at home this year instead of at the studio because I wanted to try out the newly renovated kitchen.  I invited Chef Low from our Asian Cuisine classes to cook the dinner and I invited my cousins Melinda and Ben and 5 of my friends over.  The result was too much wonderful food!   

Chef Low putting the final touches to our yu sheng

The menu:

Appetizer: Homemade healthy Yu Sheng with salmon 

Soup: Pot of treasures

(dried scallops, dried oysters, fishmaw, bamboo shoot, sea cucumber in premier kampung chicken stock)

Fish: Steam fish with black olives

Crab: Steam stuffed crab

(crab shell stuffed with fresh crabmeat, shrimp and salted egg yolk)

Pork: Braised pork knuckle with Japanese black mushroom and broccoli

Noodle: Lobster bee hoon 

Dessert: White fungus gingo nut with fresh lily bulb

and other desserts