Lunar New Year is the tastiest time of year at The Star Sydney. Make it your mission to try the eight most epic dishes on the menu this year during Spring Festival.
There’s lots to love about Lunar New Year at The Star Sydney. But our favourite part? That’s got to be the food. Each year our chefs prepare special Spring Festival menus, seizing the opportunity to show off their skills using the very best ingredients. Welcome the Year of the Ox by trying our eight favourite Lunar New Year dishes at The Star Sydney.
1. Opulence Sashimi Platter at Sokyo
Ever wondered what $600-odd of sashimi looks like? In honour of Lunar New Year, Chase Kojima’s contemporary Japanese eatery Sokyo pulls out all the stops on what must be one of Sydney’s most epic sashimi spreads – the Opulence platter. On it you’ll discover succulent lobster sashimi, dollops of caviar, melt-in-your-mouth Toro bluefin tuna, sweet scampi and so much more. In the spirit of Spring Festival, it’s best to round up some friends and family to order the decadent dish – it’s designed to be shared.
2. Prosperity salad at CHUUKA
There are many auspicious Lunar New Year dishes, but the prosperity salad is the most fun. When this raw-fish salad is served, every diner picks up their chopsticks and tosses the salad as high as they can – the higher they toss, the greater their fortunes will grow. At rule-breaking eatery Chuuka, head chefs Victor Liong and Chase Kojima are offering their indulgent interpretation of the Yu Sang salad, featuring green lip abalone and a tumble of fresh ingredients like green papaya, pomelo and mango, garnished with roasted nuts and seeds, golden garlic chips, plum sauce and seasoning served in a lucky red envelope.
3. Wagyu Tomahawk steak at BLACK Bar & Grill
Lunar New Year is not a time for scrimping. Leave it to BLACK Bar & Grill’s Executive chef Dany Karam, then, to be grilling up a steak worthy of the event. Signifying wealth for the Lunar New Year to come, Dany’s wagyu Tomahawk steak weighs in at a whopping 1.5kg and arrives at the table cooked to your liking with a side of bone marrow, plus a fresh coriander gremolata to complement the melt-in-your-mouth marbling of the wagyu.
4. Pork, prawn and scallop potstickers at Flying Fish
Dumplings are considered signs of good fortune around Lunar New Year, thanks to their resemblance to the gold ingots used as currency in ancient China. On Chinese New Year Eve, many families across China gather to fold dumplings together until midnight. But this year you can leave the fiddly stuff to Flying Fish executive chef Peter Robertson, who is offering delicate potstickers stuffed with a filling of pork, scallop and prawn.
5. Seafood Longevity noodles at Fat Noodle
Longevity noodles are yet another Lunar New Year food believed to bring good fortune. The tradition goes that the longer the noodle, the longer the diner’s life, so long, uncut noodles are a fixture of the dish. At Luke Ngyuen’s pan-Asian diner Fat Noodle, longevity noodles are being dished up this year with an array of the seafood – think king prawns, Hokkaido scallops and blue swimmer crab wok-tossed over the flames with a silky egg-white sauce.
6. Grilled Alaskan king crab at BLACK Bar & Grill
Chef Dany Karam has become famed for his prime steaks, seared over Australian ironbark in the kitchens of BLACK Bar & Grill. For Lunar New Year this year, he’s adding succulent Alaskan King Crab to the grill. Coming in at 500g, the flame-grilled crab symbolises treasure and will be served up with butter laced with Cantonese dried scallops (conpoy). This is one dish worth getting messy for.
7. Braised pork belly with 5 Spice at Sokyo
Meltingly tender, rich pork belly is a popular dish around Lunar New Year, with pork considered an omen of wealth and prosperity in China. Symbolising fortune on the Sokyo menu this year, Chase Kojima’s pork belly is braised in Chinese 5 spice with apple, yuzu citrus and served with fried ginger.
8. Moreton Bay bug spring rolls at Flying Fish
The humble spring roll has a rich history with the Spring Festival, stretching back to the palaces of China’s Ming Dynasty and beyond. When fried to golden perfection in oil, the crispy pastry fingers were thought to resemble gold bars. Chef Peter Robertson is bringing the spring roll back up to its noble origins with his Moreton Bay bug spring rolls, paired with a sweet and sour sauce. These morsels represent fortune and will be available on the Flying Fish menu for the duration of Lunar New Year – be quick.