In 2024, communities across the world will be celebrating Lunar New Year on 10 Febrauary. Although commonly known as Chinese New Year, the annual celebration marks the beginning of the year according to the lunisolar calendar, and is celebrated over a number of days in countries such as China, Vietnam, Malaysia and Singapore, as well as those diasporic communities in living Australia.
Lunar New Year involves visiting family and friends, paying respects to ancestors, giving (or if you’re lucky, receiving) packets of “lucky money”, and dining on banquet-style feasts. Whip up some noodles for long life, fry up some crisp spring rolls, or try Kylie Kwong’s twist on the Cantonese classic dish, sweet and sour pork. Plus, we have recipes for mango pancakes, festive trifles and Indonesian layer cake to end on a sweet note.
Here are our favourite Lunar New Year recipes for the Year of the Dragon, from dumplings and mushroom noodle stir-fry to a rice cake recipe and dishes of crispy duck and pork.
What are the lucky foods for Chinese New Year? Read our guide to the celebratory dishes eaten during Lunar New Year.
Want more Lunar New recipes? Lee Ho Fook chef Victor Liong has collaborated with Aurum Poultry this year to create four auspiscious dishes.
How to make kek lapis (Indonesian layer cake)
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Malaysian-style spicy roast chicken (Ayam percik)
Victor Liong’s Southern rock lobster with Cantonese garlic butter and longevity noodles
Victor Liong’s rose tea and red fruit trifle with vanilla cream and osmanthus
Restaurant Anchovy’s Vietnamese spring rolls with mustard leaves and herbs
Aunty 5’s rice cakes with tiger prawns and pork floss
Tony Tan’s eggplant and broad beans with soy-sesame dressing
Sichuan sliced pork with garlic and chilli sauce
Victor Liong’s white-cut chicken, aromatic chilli oil and peanuts
Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar
Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing
Steamed pork buns with Shanghai chilli vinegar
Lau’s Family Kitchen’s salt and pepper whiting
Stir-fried blue swimmer crab with salted black bean, chilli and native basil
Victor Liong’s masterstock-braised meats and tofu
Kylie Kwong’s deep-fried chicken with finger-lime sauce
Chinese barbecue pork with pickled watermelon rind
Bar H: Suckling pig with roast fennel and warrigal greens
Kylie Kwong’s sweet and sour pork with Davidson’s plum
Ricky & Pinky’s steamed snapper with coriander and ginger
Steamed barramundi, chilli black beans and pickled mustard greens
Lau’s Family Kitchen’s scallops stuffed with prawn mousse
Fish-fragrant eggplant (Yu xiang qie zi)
Good Luck Pinbone’s Sichuan chilli eggplant with wood-ear fungus
Minced pork tossed noodles (Zhajiang mian)
Sesame doughnuts with custard (jin deui)
Louis Tikaram’s mango pudding with lime tapioca and coconut ice-cream
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