Executive Chinese Chef Cheuk Man Chung has created a series of auspicious dishes symbolising great fortune and good health. The popular, classic Lo Hei is prepared with whole abalone, salmon sashimi and a variety of tasty condiments such as shredded roast duck, watermelon radish, cucumber, green scallions, yellow sweet peppers, honeydew melon and deep-fried crisps. As is tradition, diners are invited to toss the ingredients together as high as possible to bring prosperity for the year ahead.

Other Lunar New Year creations, each carrying a festive blessing, include Sea Moss Soup with Dried Oysters, Pig’s Knuckles, Conpoy, Fish Maw, Black Mushrooms, Lotus Roots and Pig’s Tongue; Sautéed Fresh Abalone with Sea Cucumber, Prawns, Squids, Kale and Homemade XO Chilli Sauce; Barbecued Sliced Pork with Chicken Liver, Sautéed Crab Claws, Broccoli and Spicy Salt; as well as Sautéed Scallops with Crab Roe, Shrimps, Crab Coral, Bird’s Nest, Egg White and Gold Leaf.

Chef Cheuk also presents a lavish selection of festive dim sum. Among the highlights are Whole Conpoy Dumpling with Abalone, Fish Maw and Supreme Soup; Steamed Pork Dumplings with Sea Moss and Diced Oyster; Steamed Shrimp Dumplings with Bamboo Shoots, Asparagus and Gold Leaf; Steamed Bean Curd Skin Rolls with Fish Maw, Boneless Chicken, Black Mushroom and Jinhua Ham; Fried Turnip Cakes with Preserved Meat and Homemade XO Chilli Sauce; and Chilled Puddings with Osmanthus, Pineapple, Wolfberries and Gold Leaf.

The Chinese New Year specialities are available daily from 29 January to 12 February 2025 (the first 15 days of the Chinese New Year) and the festive dim sum menu is available for lunch only from 29 January to 4 February 2025 (the first seven days of the Chinese New Year.)