In 2025, communities across the world will be celebrating Lunar New Year on 29 January. 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 Snake, 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.
Our favourite recipes to cook for Lunar New Year 2025

How to make kek lapis (Indonesian layer cake)

Duck sang choi bau recipe by Alvin Quah

Best fried rice recipes for all occasions

28 Asian dumpling recipe ideas for Lunar New Year feasting in 2025

Mango pancakes with vanilla syrup
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Malaysian-style spicy roast chicken (Ayam percik)

Southern rock lobster with Cantonese garlic butter and longevity noodles

Victor Liong’s rose tea and red fruit trifle with vanilla cream and osmanthus

PS40’s Lunar Eclipse cocktail

Thi Le’s Vietnamese spring rolls with mustard leaves and herbs

Luke Nguyen’s Aunty 5’s rice cakes with tiger prawns and pork floss

Vietnamese rice paper rolls

Victor Liong’s three sliver salad

Tony Tan’s eggplant and broad beans with soy-sesame dressing

Udon with pipis and sake
We recommend using Hakubaku Organic Udon Noodles in this recipe. Hakubaku Organic Udon Noodles are made in Australia using organic wheat flour that is 100% sourced from Australian farmers. Enjoy authentic Japanese recipes at home with Hakubaku Organic Udon Noodles.
Read more at hakubaku.com.au

Tony Tan’s cucumber salad with sambal belacan

Tony Tan’s Sichuan sliced pork with garlic and chilli sauce

Victor Liong’s white-cut chicken, aromatic chilli oil and peanuts

Tony Tan’s Chiu chow raw fish salad

Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar

Cloud-ear salad with tofu and soy beans

Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing

Steamed pork dumplings 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

Dan Hong’s mud crab with XO sauce

Tony Tan’s guide to making black pepper crab

Victor Liong’s masterstock-braised meats and tofu

Lau’s Family Kitchen’s tangerine duck

Malay fried chicken with curry leaves

Soy and ginger roast chicken

Kylie Kwong’s deep-fried chicken with finger-lime sauce

Butter prawns (Nai yow ha)

Tony Tan’s guide to making Hakka salt-baked chicken

Tony Tan’s Vietnamese yellow curry

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

Cheong Liew’s pork hock and wood fungus

Tony Tan’s braised pork belly with soy sauce

Ricky & Pinky’s steamed snapper with coriander and ginger

Lee Ho Fook’s steamed barramundi, chilli black beans and pickled mustard greens

Soy-roast duck with mandarin

Lau’s Family Kitchen’s scallops stuffed with prawn mousse

Dainty Sichuan’s fish-fragrant eggplant (Yu xiang qie zi)

Good Luck Pinbone’s Sichuan chilli eggplant with wood-ear fungus

Tony Tan’s char kway teow

Minced pork tossed noodles (Zhajiang mian)

Braised Yi-fu noodles

Shanghai-style chilled noodles

Tony Tan’s stir-fried gai lan

Flower Drum’s jin deiu (sesame doughnuts with custard)

Spice Temple’s custard buns

Louis Tikaram’s mango pudding with lime tapioca and coconut ice-cream
