If you love that spicy and numbing kick that you get from Szechuan cuisine, you'll love these. I bought two tubs of this during the last Lunar New Year, which were swiftly emptied. Produced by homegrown brand Ooh, the peanuts are well coated in an addictive and crunchy mix of spices that will have you hankering for more.

—Hong Xinying, Regional Managing Editor, Tatler Homes

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When it comes to Chinese New Year snacks, I’m certainly more of a sweet over savoury person, and my must-have every year is Mdm Ling Bakery’s kopi siew dai cookies. Unlike your typical coffee biscuits, Mdm Ling Bakery’s version is extremely rich and the coffee flavour comes through clearly. These buttery and fragrant cookies are not too sweet as well, and come in a cute and snackable size that makes them so addictive. 

—Camillia Dass, Digital Writer

Traditional pineapple tarts are definitely a staple in my house, and by far, one of my favourite Chinese New Year snacks. While my family tends to make these decadent treats ourselves, the ones from Bengawan Solo are the next best thing. The savoury tart has a buttery and flaky pastry wrapped around sweet and subtly tart pineapple filling. They are wonderfully balanced, full of texture and flavour.  

—Amanda Goh, Tatler Dining intern

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I’m pretty basic when it comes to Chinese New Year snacks—I like them all, especially kueh bangkit. These decadent cookies have a creamy and rich coconut taste, and a must-have during the festive season. While I usually get these traditional cookies from various shops along Joo Chiat and Katong, Ding Bakery’s version is one not to miss. Their version is not too sweet, and offers a wonderful balance of fragrant coconut and a hint of aromatic pandan flavour.

—Durva Simone Bose, Writer

Chinese New Year heralds the start of snack season for me, and if there’s one staple that I never go without, it’s bak kwa—specifically, the sinfully tasty slices from Kim Hock Guan. My family has always been pre-ordering bak kwa from this stalwart store for its old-school classic barbecued pork, and it never disappoints. The glistening sweet and savoury squares are always richly flavoured and aptly charred with a slight bite. It’s also less greasy as compared to bak kwa from other brands, a factor that admittedly encourages me to devour these savoury delights even more.

—Cheryl Lai-Lim, Writer, Tatler Homes

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I first discovered Goodwood Park Hotel’s crispy kang kong with cheese and sour cream last Chinese New Year, and I have been hooked ever since. The mere fact that the snack is made with kang kong leaves makes it less sinful to snack on, but, of course, the chefs make them extra tasty by coating the leaves with a house-made batter and deep-frying them until crispy. These are finished with a generous sprinkling of cheese and sour cream for that addictive sour-salty finish. Be warned: once you start snacking on these, you won’t be able to stop.

—Dudi Aureus, Senior Editor, Tatler Dining

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