Lunar New Year foods from around the world

While eaten in many parts of Asia, this glutinous rice cake is traditionally served in China at the beginning of the year. The etymology of the dish’s name implies continued prosperity and growth, making nian gao symbolic of these revered principles. The simplest of nian gao combines glutinous rice flour or ground sticky rice, brown sugar, and water, while elevations of the sticky cake include orange, red dates, coconut milk, or ginger.

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Fusing sweet and salty accords, bakkwa stemmed from an ancient Chinese curing technique when meat was conserved for times of festivity. Since its introduction to the region by Chinese immigrants, it has become extremely popular in Malaysia and Singapore, with most Lunar New Year spreads being incomplete without the addition of these snacks. The delicacy has inevitably been localised, using charcoal grilling instead of air-drying, with some variations including chilli. 

Togetherness is intrinsic to Lunar New Year celebrations, with food being at the heart of reunions. Hot pot is symbolic of this ideal in Taiwan, seating families and loved ones together around a communal meal of steaming broth. While many iterations of hot pot have been popularised, spicy hot pot is widely favoured. A bounty of ingredients is customarily served to welcome abundance into the coming year. 

Poon choi is a traditional Cantonese casserole brimming with an assortment of ingredients, with variety representing wealth and prosperity. Existing in Hong Kong for over seven centuries, the dish symbolised unity in walled villages since its preparation required extensive collaboration. Each ingredient in Poon choi is individually prepared and painstakingly layered in a large bowl, with fish maw, duck, and daikon being common inclusions. The dish has a rich history rooted in paying tribute to ancestry, community, and new beginnings. 

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Typically filled with salted egg yolk and sweet bean paste, Kanom Pia have been coined Thai mooncakes. The treat’s flaky pastry exterior encases a fudge-like core and is often stamped with a symbol of prosperity. Kanom Pia is sometimes steeped in candle smoke to infuse the bakes with a distinct smokey profile.

Also known as Imlek, Lunar New Year is celebrated in Indonesia similarly to other parts of the world, with the colour red welcoming prosperity and family reunions. A traditional food specific to Chinese-Indonesian cuisine is the kue mangkok. Steamed and typically dyed red for the season, the dessert is a local adaptation of South Chinese fa gao, made unique with tropical produce like coconut milk, palm sugar, and fermented cassava. 

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