Hello,

With the Year of the Dragon fast approaching, the city is transitioning from one festive season to the next in anticipation of Chinese New Year. Distinct cultural practices, festive feasts, and traditional plates are inextricable from celebrations. We’ve compiled a list of restaurants paying tribute to the festive season with themed set menus, buffet-style banquets, and seasonal creations. 

Also in this week’s newsletter:

• Six snack ideas according to your favourite movie genre
• Mu Soy Sauce is reducing the stigma around soy sauce
• 11 edible gifts for Chinese New Year
• Barkar KL is rooted in open-flame cooking and Southeast Asian flavours
• Lunar New Year foods from around the world

Have a great week ahead!
Katelyn Tan
Senior Dining Writer, Malaysia

We speak to co-founder Soh Yong Zhi and head chef Kevin Ng about the exciting new opening.

• Did you know that China's biggest winery, Changyu, shares the same founder as Cheong Fatt Tze Mansion? The special wines are available at The Bar and Indigo, housed within the establishment.
• If you’re planning on travelling this holiday season, check out our guides to Bangkok, Hokuriku and more.