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 .
Photo: James Moffatt
How to make kek lapis (Indonesian layer cake)
Photo: Ben Dearnley
Duck sang choi bau recipe by Alvin Quah
Photo: Kara Rosenlund
Photo: Ben Dearnley
Photo: Alicia Taylor
Photo: Ben Dearnley
Malaysian-style spicy roast chicken (Ayam percik)
Photo: Mark Roper
Victor Liong’s Southern rock lobster with Cantonese garlic butter and longevity noodles
Photo: Mark Roper
Victor Liong’s rose tea and red fruit trifle with vanilla cream and osmanthus
Photo: Kristina Soljo
PS40’s Lunar Eclipse cocktail
Photo: Ben Dearnley
Restaurant Anchovy’s Vietnamese spring rolls with mustard leaves and herbs
Photo: Ben Dearnley
Aunty 5’s rice cakes with tiger prawns and pork floss
Photo: James Moffatt
Vietnamese rice paper rolls
Photo: Alicia Taylor
Victor Liong’s three sliver salad
Photo: Ben Dearnley
Tony Tan’s eggplant and broad beans with soy-sesame dressing
Photo: Alicia Taylor
Tony Tan’s cucumber salad
Photo: Greg Elms
Sichuan sliced pork with garlic and chilli sauce
Photo: Sharyn Cairns
Victor Liong’s white-cut chicken, aromatic chilli oil and peanuts
Photo: Anson Smart
Photo: Alicia Taylor
Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar
Photo: Anson Smart
Cloud-ear salad with tofu and soy beans
Photo: Alicia Taylor
Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing
Photo: Sharyn Cairns
Steamed pork buns with Shanghai chilli vinegar
Photo: Mark Roper
Lau’s Family Kitchen’s salt and pepper whiting
Photo: Rob Shaw
Stir-fried blue swimmer crab with salted black bean, chilli and native basil
Photo: Ben Dearnley
Dan Hong’s mud crab with XO sauce
Photo: William Meppem
Photo: Alicia Taylor
Victor Liong’s masterstock-braised meats and tofu
Photo: Mark Roper
Tangerine duck by Lau’s Family Kitchen
Photo: Alicia Taylor
Malay fried chicken with curry leaves
Photo: Ben Dearnley
Chinese-style roast chicken
Photo: Ben Dearnley
Kylie Kwong’s deep-fried chicken with finger-lime sauce
Photo: Ben Hansen
Photo: Chris Chen
Butter prawns (nai yow ha)
Photo: Greg Elms
Photo: Ben Dearnley
Chinese barbecue pork with pickled watermelon rind
Photo: William Meppem
Bar H: Suckling pig with roast fennel and warrigal greens
Photo: Ben Dearnley
Kylie Kwong’s sweet and sour pork with Davidson’s plum
Photo: Chris Court
Cheong Liew’s pork hock and wood fungus
Photo: Alicia Taylor
Braised pork belly with soy sauce
Photo: John Paul Urizar
Ricky & Pinky’s steamed snapper with coriander and ginger
Photo: Sharyn Cairns
Steamed barramundi, chilli black beans and pickled mustard greens
Photo: Ben Dearnley
Soy-roast duck with mandarin
Photo: Mark Roper
Lau’s Family Kitchen’s scallops stuffed with prawn mousse
Photo: Mark Roper
Fish-fragrant eggplant (Yu xiang qie zi)
Photo: Ben Hansen
Good Luck Pinbone’s Sichuan chilli eggplant with wood-ear fungus
Photo: Alicia Taylor
Photo: Chris Chen
Minced pork tossed noodles (Zhajiang mian)
Photo: Anson Smart
Photo: Ben Dearnley
Shanghai-style chilled noodles
Photo: Greg Elms
Photo: Sharyn Cairns
Sesame doughnuts with custard (jin deui)
Photo: Rob Shaw
Spice Temple’s custard buns
Photo: Kara Rosenlund
Louis Tikaram’s mango pudding with lime tapioca and coconut ice-cream
Photo: Ben Dearnley
Prosperity salad (yusheng)
The Gourmet Traveller Team
Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.