How to Adapt Western Cuisines for Chinese New Year

Chinese New Year is when heritage and tradition is celebrated, but recent trends over the years show an increasing interest in fusion food. Stand out from the competition and surprise diners with your own unique blend of fusion cuisine to usher in the festive season.
 

One of the easiest ways to adapt a Western offering is to modify the sauce. Chicken chop is an extremely popular option, and not to mention a versatile choice for a fusion touch. Asian-inspired sauces such as Mongolian black pepper sauce, Portuguese (Macanese) sauce, and Hainanese-style are great examples of possible adaptations for this beloved Western classic.

While pasta is an equally versatile dish to adapt for a fusion reinvention, the key to easy modification lies within sauce as well. Utilising common Asian-centric ingredients and spices such as tom yum paste, salted egg, and prawns yield interesting results, as proven by the recent spike in popularity of salted egg pasta and seafood tom yum pasta.

Of course, no Chinese New Year feast would be complete without a hearty bowl of soup. Popular classics like crab soup and hot and sour soup stimulate the taste buds as an appetising starter course. This time, stray away from convention with the eccentric fusion flavours of salted egg soup – a delectable creamy alternative that’s sure to be a hit with your diners.