Happy Lunar New Year

The Sunday Supper Series celebrated Lunar New Year - the Year of the Snake - with a sumptuous seven course meal prepared by local chef Cindy Low and her able assistant Alex. Enjoying a wide range of dishes from Linda Lau Anusasananan's The Hakka Cookbook, guests were also treated to an informal lecture on Hakka cuisine by well-known cookbook author and culinary personality Stephen Wong. "Cindy will do the cooking and I'll do the talking," he said, pausing occasionally to sample a   morsel from the elaborate menu.

Wong, who has known the author for twenty years, calls The Hakka Cookbook "wonderfully researched and really well-written."  Having grown up in Hong Kong, Wong knows a lot about the significance of the Lunar New Year. "It's all about getting a fresh start," he explains. What better way to usher in a new beginning than to enjoy a meal that included everything from Crab Rangoon and  Steamed Fish with Green Onions to Chile Beef and Sweet Soy Chow Mein. Topped off by Mango Pudding, the dinner included a gold-wrapped chocolate coin in the traditional red envelope. A wonderful way to start the year off lucky.