I had Chinese New Year dinner hosted by my friend. The food was prepared by Ban Heng Restaurant.

The first dish was the Yu Sheng. The Yu Sheng was served with abalone. The Yu Sheng was chilling and the sauce was sweet and the carrot and raddish could absorb the sauce. The abalone was cut to the right cut as it was not too big or small.

The soup was the fried fish belly. It was starchy and boiled with egg and shredded carrot to add the colouring.

The third dish was the You Tiao. The You Tiao was crispy. It tasted more like eating Rojak.
The fourth dish was the stewed chicken. The strong heat must have softened the chicken and the sauce had absorbed into the meat which meat the taste great.

The fifth dish was the steamed Pomfret. The fish was not well done as it was overdone. There was little ginger added to remove the smell.

The sixth dish was the mushroom with abalone. I wondered if real abalone was served. It did not taste and bite like abalone. I suspected that this dish was more on vegetarian so mocked abalone would have used to serve.

The seventh dish was the dessert. Longan Jelly was served to refresh and clear the mouth. The Jelly was neither too sweet nor soft.

The waitress was prompt is response to service.

I enjoyed the meal.

I had the Tanjong Panjar Senior Citizen Chinese New Year Lou Hei lunch. For any mass public dining, the Organizer had engaged Red Star Restaurant. The first course that everyone must have was the Yu Sheng. It symbolizes a dish of wealth in the Year of Horse.

Necessary ingredients were prepared in the bento tray. Everyone was anxious to see what type of fish would be offered. It is the golden fish – the tray of about 10 slices of salmon was top on ingredient.

Wah! 10 persons to fight for the slice of salmon was not easy. Either one must be lucky and sharp to spot the salmon. Finally the Yu Sheng was tossed and did I get the salmon. Well, I was not lucky and I was lucky that I could enjoy the Yu Sheng with the Senior and bless them for longevity.

The Yu Sheng was alright to the taste but It lacked of moisture such as sauce was not sufficient.

I had Tanjong Panjar Chinese New Year Lou Hei Dinner.

The restaurant which served my table was Yan Palace Restaurant. Of course, Yu Sheng was served as the starter. The necessary ingredients such as the red ginger , winter melon, sweetened plum, fried sesame, fine peanut, pok chui biscuit, cinnamon and pepper, carrot and radish and yu sheng sauce were added. The final ingredient was the abalone was added. The abalone was cut to thick slices of 10. It was really food ration. I suppose the abalone must be the canned form.

At last the Yu Sheng was tossed and the taste was alright. The abalone was not tough and neither was it too soft. The carrot and radish were not shredded to finest. For any public dining area, I would not expect to the superior dinning so long that the dish was presentable, it would be alright.

I received the Thye Lee Confectionary Teochew biscuits from my relative. There were altogether 6 different items. The first item which I tried was the glutinuous rice paste coated with sesame seed. The paste was soft and mixed with black sugar.

The second item that I tried was tau sar piah. I noticed that there are 2 types of tau sar piah. One is fairer than the other. The one which is fairer is spread with sesame seed. It was filled with lotus paste while the other was filled with bean paste. The one with lotus paste was sweet.

The next item was the weng pian cao. In English translation, it means cloud biscuit. As the word ‘cloud’ means pure, white and soft. It is true that it is soft in texture. It is suitable for children. I used to eat when I was a child. This is a memory tibit to me.

The next item is the Peanut roll. It is coated with flour outside and inside it is peanut roll with paste. The peanut is not hard and it is reasonable crunchy.

The last item is the peanut biscuit coated with sesame seeds. It is hard and need a lot of bitting.
I treated these items as my snack.

The box of traditional biscuits costs $24.

At a chinese ceremony, a 10 kg roasted suckling pig was ordered from Roasted Guan Chee Hong Kong Roasted Duck.

During the cutting process, it was not difficult to cut the suckling pig. It was not oily as the oil could have dry up during the roasting process. From the picture, the suckling was not a big pig as there was not much meat at the belly.

The taste of the suckling pig was not salty. The skin was crispy. There was fat yet it was not oily. The suckling pig costs about $300.