Soak in the spirit of the Chinese New Year today by tucking into these festive feasts across the city
Gong hei fat choy
A lucky feast
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The year 2022 is the Year of the Tiger according to Chinese customs, and Lower Parel-based Koko is celebrating the animal and its characteristics of leadership, passion and ambition. Keenan Tham, the managing director and co-founder, Pebble Street Hospitality, which runs the restaurant, recollects childhood memories of fun family get-togethers during the Spring Festival. “We would meet at our family home and have an elaborate meal with my grandparents. I was always excited to receive hongbao [Chinese red envelopes with money]. I also looked forward to fishball soup, which was always on the menu especially for me,” he says. He adds that the festive menu comprises ingredients considered lucky in Chinese traditions, such as mandarin, pomelo, long beans, cabbage, steamed chicken and more. Drop by for bites like King chilli tuna maki, fortune scallion chilli chicken dumpling, black pepper lamb chop, and Mandarin delight, and drinks such as gong hei fat choy.
Till: February 28
At: Koko, C Wing, Trade World, Kamala Mills Compound, ground floor, Lower Parel.
Call: 7715963030
Log on to: orders.kokomumbai.com
Chindian love
Extra special King Fu triple schezwan fried rice
King Fu Canteen, an Indian-Chinese-inspired delivery pop-up by The Bombay Canteen, is back for the Lunar New Year. On the menu are Chinatown hits such as spicy bacon and scallion steamed wonton, King Fu mapo tofu and Tangra-style chilli paneer, among other treats. Inspired bites from Bangkok also feature on the table, such as lamb massaman curry, phad thai and banana leaf BBQ Bangkok fish.
Log on to: thrivenow.in/kingfucanteen
Call: 8880802424
Mandarin moments
Black pepper prawn dumpling
Dig into various kinds of dumplings such as wild mushroom dumplings and black pepper prawn dumplings, or mains such as Fujian fried rice, Mandarin-style glass noodles, wok-tossed sliced red snapper with sweet and spicy sauce, and classic roast chicken with pok choy, black mushroom and oyster sauce at House of Mandarin. Pair these with cocktails such as Macau sunrise and Beijing cosmo. End on a sweet note with lemongrass choux with caramel sauce and vanilla ice cream.
Till: February 28
At: House of Mandarin, Bandra and Powai
Call: 8655555555
Fiery and fun
The Chinese New Year spread
Celebrating a tiger’s bravery and strength, Foo is offering a limited-edition mix of fiery dishes and cocktails. Choose from prosperity maki, fu dumpling, spicy Sichuan chicken, abundance cottage cheese, habanero chilli chocolate ice cream and more.
Till: February 28
At: Foo Town, Phoenix, Bandra, Andheri and BKC
Log on to: orders.fooasiantapas.com
Slice of China
From manchow soup, Singapore spring rolls, roasted soy chilli lamb and pork spare ribs to steamed whole snapper, chilli hoisin tiger prawns, and a range of longevity noodles, Ginkgo, a pan-Asian cloud kitchen, is marking the new year with a good luck menu. “We’ve all been caged in for two years and the Year of the Tiger marks a new beginning for us all. The menu has elements signifying the qualities of a tiger — fierce, bold and strong flavours that bring a little bit of China to you,” shares Jaibir Singh Kohli, director, Pritam Group of Hotels & Restaurants.
Till: February 14
Log on to: Swiggy or Zomato
Call: 8591419470
Whole steamed fish
Ingredients
>> 1 whole fish of your choice (cleaned and prepared)
>> 1 onion
>> 2 cloves garlic
>> Fresh ginger
>> 4 whole chillies
>> 2 stalks lemongrass
>> 3-4 leaves of basil
>> 1 cup chopped coriander
>> 2 tbsp oil
>> 2 tbsp fermented chilli jam
>> 5 tbsp xiaoxing wine
>> 1 cup red wine
>> 1/2 cup dark soy sauce
>> 1/2 cup chicken/veg stock
>> 3 tbsp rice wine vinegar
Courtesy Jaibir Singh Kohli
Method
Massage the fish with a little oil and some of the chilli jam. Add chopped onion, garlic and other aromats till they stick to the fish. Place the fish in a steamer and steam for 20 minutes. In a pan, tip in the wine, soy sauce, vinegar and stock; reduce it with some freshly sliced ginger for a ginger-wine sauce. Remove the fish from the steamer till the flesh gently flakes off from the bone. Serve on a baking dish and pour over the sauce.
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