Whether it’s tossing vegetables in the air in a bid for good luck, slurping down long noodles to lock in prosperity and long life, or digging into a whole fish to ensure fortune and abundance, fortuitous dishes are all around as we edge closer to the Lunar New Year. Here are eight lucky places to head to for a taste of traditional Chinese New Year eats, all of which will hopefully bring you good fortune in the Year of the Rooster!

Ho Lee Fook

Tossing vegetables into the air like matchsticks and yelling “lo hei” with the traditional yee sang platter is just half the fun of popping in for dinner at Ho Lee Fook this CNY. Chef Jowett Yu presents creative twists on traditional symbolic foods bearing good luck and prosperity, including steamed snapper dressed with white soy, ginger and green shallot; Sichuan-style chilli prawns with sea cucumber and okra; and braised e-fu noodles with abalone. The banquet menu (recommended for five or more) is priced at HK$458 per person.

Available: 27–30 January 2017

Ho Lee Fook, G/F, 1-5 Elgin Street, Central, Hong Kong, +852 2810 0860, holeefookhk.tumblr.com

Shang Palace

Two-Michelin-starred Shang Palace presents two auspicious set dinner menus to ring in the Year of the Rooster. Grab a group of friends and sit down for the 10-course menu (HK$10,388 for a table of 12), comprised of barbecued whole suckling pig, braised chicken broth with shredded fish maw, sliced abalone with dried oyster and lettuce, foie-gras-and-shrimp dumplings and more. A second, slightly more expensive menu adds in dishes such as double-boiled Japanese sea cucumber, dried oyster puffs and Beijing-style goose.

Available: 28 January–12 February 2017

Shang Palace, Lower Level 1, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui East, Kowloon, Hong Kong, +852 2721 2111, shangri-la.com

Dragon Noodles Academy

Outfitted in a dragon motif with gold and red accents, the newly opened Dragon Noodles Academy provides a fitting setting in which you can toast to the new year. Dig into contemporary-style Chinese dishes including festive dim sum plates such as steamed jumbo abalone buns (HK$99) and baked Chinese ham puffs (HK$69). There’s also 8-treasure beggar’s chicken, and the requisite steamed fish, a whole garoupa served with pomelo peel and mushrooms.

Available: Through 12 February 2017

Dragon Noodles Academy, Shop G04, G/F, Man Yee Arcade, Man Yee Building, 68 Des Voeux Road Central, Central, Hong Kong, +852 2561 6688, facebook.com/dnahkg

Regal Palace

For a classic Chinese setting, pull up a seat at Regal Palace, which will be serving 10 special Chinese New Year dishes prepared by executive chef Christopher Yeung. Start with tossed fresh salmon and melon, then move on to braised pomelo peel with sea cucumber, braised grouper with fish maw, and pork-belly-and-bean-curd casserole (HK$188 and up). Poon choi — a communal dish served in a wooden basin with a variety of prized Chinese ingredients such as abalone, taro, turnip, roast duck and chicken — is available from HK$1,388 (one-day advanced booking required; serves 6–8 people).

Available: 28 January–3 February 2017

Regal Palace, 3/F, Regal Hong Kong Hotel, 88 Yee Wo Street, Causeway Bay, Hong Kong, +852 2837 1773, regalhotel.com

Ming Court

Ming Court ushers in the new year with a series of celebration menus jam-packed with all the “lucky foods” of the season — think abalone, sea cucumber, bird’s nest, garoupa, glutinous rice, e-fu noodles and more. The deluxe celebration menus (starting at HK$9,888 for 12 persons) have been crafted by executive chef Mango Tsang Chiu Lit, representing the best of the two-Michelin-starred kitchen. A separate Chinese New Year dim sum menu is also available from 28–31 January, featuring roast pork knuckle, fried chicken and abalone dumplings.

Available: Through 31 March 2017; reserve one day in advance

Ming Court, 6/F, Cordis, 555 Shanghai Street, Mongkok, Kowloon, Hong Kong, +852 3552 3301, cordishotels.com


With dazzling contemporary Asian fare and a view to match, CÉ LA VI is our go-to option for a more modern CNY menu that still boasts festive flair. Settle down in the 24th floor dining room for a five-course set menu (HK$888 per person) and make your way through dishes such as chef Kun Young Pak’s homemade bulgogi bao buns — a Korean twist on the popular Chinese snack paired with a green onion salad and black garlic dressing — a nigiri assortment platter, ‘prosperous’ Japanese red snapper served on cauliflower puree, and 12-hour braised pork belly. Don’t miss out on a selection of excellent cocktails to cap off the celebrations.

Available: 20–28 January 2017

CÉ LA VI, 25/F, California Tower, 32 D’Aguilar Street, Central, Hong Kong, +852 3700 2300, hk.celavi.com

The Drunken Pot

Buzzy hot-pot joint The Drunken Pot celebrates Chinese New Year with its signature playful approach, with quirky recipes and themed dishes that cheekily nod to the occasion. Expect to find cute rooster-shaped cuttlefish and pumpkin balls (HK$88); lucky golden-egg dumplings topped with abalone (HK$88); and “lucky pockets” filled with abalone, sea cucumber, shark’s fin and fish maw (HK$98). Also on the menu are chicken-shaped dim sum buns (HK$58) and gold fish-shaped dumplings (HK$68).

Available: 23 January–13 February 2017

The Drunken Pot, 27/F, V Point, 18 Tang Lung Street, Causeway Bay, Hong Kong, +852 2323 7098, thedrunkenpot.com

Sha Tin 18

Dine on auspicious Lunar New Year delicacies at Sha Tin 18, where chef Ngai Hong-Kin has used chicken as his inspiration for the holiday. Poultry lovers will enjoy dishes such as braised bamboo pith, seaweed, baby corn and chicken broth; and stir-fried chicken with bean curd dough and preserved soya bean paste in a clay pot. Other lucky foods include wok-fried lobster, chilled pork knuckle with preserved plum, and steamed buns stuffed with abalone, conpoy, fish maw, oyster, baby shrimp and Chinese mushrooms.

Available: Through end of February 2017

Sha Tin 18, 4/F, Hyatt Regency Hong Kong, Sha Tin, 18 Chak Cheung Street, Sha Tin, New Territories, Hong Kong, +852 3723 1234,

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.