ON THE MENU

At Choon Hoy Parlor, Chinese New Year is never just about tradition; it’s about retelling it with heart, memory, and a little cheek.

This festive season, the kitchen comes together to present a Lunar New Year menu that honours Teochew roots while embracing the joyful chaos of modern celebration. Familiar flavours are reimagined with intention: auspicious reds, sizzling plates, comforting broths, and dishes meant to be shared, mixed, debated, and laughed over.

From vibrant tosses of prosperity to slow-simmered comforts and playful East-meets-West surprises, every course carries a wish for abundance, harmony, and a year that rises higher with every bite. It’s food that feels nostalgic yet alive, respectful yet unapologetically bold.

Every course carries a wish for abundance, harmony, and 步步高升.

This is Lunar New Year, the CHP way.

A riot of colours, textures and good fortune

Our take on Yu Sheng leans boldly into tropical freshness. We layer rose apple, pink guava, local kumquat and star fruit, tossed generously in a bright passion fruit dressing for acidity and lift.

The “yu” — salmon — is lightly cured in beetroot, giving it that auspicious “ang ang” (red-red) hue, symbolising prosperity and luck. Fresh, vibrant, and unapologetically joyful — just the way Yu Sheng should be.

YU SHENG

Savoury, sizzling, and proudly local

A deconstructed white carrot cake, seen through our CHP lens. We make our radish cake in-house, folding in fragrant lap cheong for an extra layer of meaty sweetness.

Lightly pan-seared, then served on a sizzling hot plate, cracked over a soft egg underneath. Finished with our house-made scallop XO sauce and crispy kawaebi for texture.

Stacked deliberately like a ladder — 步步高升 — may your year rise higher with every bite.

CAI TAO KWAY

Extra shiok, extra fragrant

A Teochew–Hokkien classic, rebuilt under our eyes. The familiar mix of pork and crunchy water chestnut remains, but instead of beancurd skin, we wrap the filling in caul fat and shape it into a ball.

Once fried, the caul fat melts and crisps, basting the Ngo Hiang in its own flavour — richer, juicier, more indulgent. Finished with a touch of ume purée and ume dust for acidity, keeping each bite refreshing and balanced.

NGO HIANG

BOK NOW

Mix everything — like life, like CNY

This dish was born from a kitchen debate. Chef Dylan wanted gado-gado. Chef Benji said, “CNY cannot say gado-gado, later quarrel quarrel!” 😂

So we went one step further. We added satay and called it Mamak Rojak.

Charred, smoky satay-marinated pork shoulder sits atop taugeh, cucumber, Thai goreng, and a rich tamarind peanut sauce. Finished with a house-made rempeyek — crunchy Indonesian-style cracker with anchovy and kaffir lime.

This dish demands one thing: mix it properly. Like rojak. Literally.

MAMAK ROJAK

Traditional Teochew soul, reimagined

For this CNY period, we set aside our classic version and lean fully local. A cold dish inspired by Bak Kut Teh, using a deeply simmered broth of pig trotter, ear and belly, cooked until collagen-rich and naturally gelatinous.

Seasoned with a generous dose of Sarawak white pepper, then set and served chilled, finished with a dollop of black garlic purée.

A bold crossover — BKT × Zui Kway Deng — nostalgic, playful, and deeply comforting.

BAK KUT TEH TROTTER JELLY

East meets West, prosperity edition

A playful reinterpretation of the beloved yam ring. Instead of yam, we use a buttery vol-au-vent (puff pastry) as the vessel.

Filled with smoked pork sautéed with finely diced vegetables, bound in a luxurious truffle sauce. Crisp on the outside, rich and savoury within — this one packs a punch and brings the “wow” to the table.

VOL AU VENT TREASURE BASKET

BOK NOW

Vegetables done right

No CNY meal is complete without a vegetable stew. Ours is braised in a superior stock enriched with oyster, scallop and abalone.

Inside: cabbage, broccoli, sweet peas, bean curd rolls and fa cai. Deeply savoury, umami-rich, and quietly comforting — a dish that reminds us balance is also prosperity.

GOOD THINGS WILL HAPPEN

Crispy, fluffy, one-of-a-kind

This is a CHP original — possibly the only one in Singapore. Created when two chefs collide.

Confit duck leg is shredded into a rich farce, wrapped in wu kok (yam) using a classic dim sum technique, then fried at precise temperature to achieve that fluffy, crunchy exterior.

Served with a sweet-tangy maho-style sauce, mustard, pickled ginger and finely sliced cabbage. Look closely — does it resemble tonkatsu?

Yeahhh… that’s our version.

YAM DUCK

BOK NOW

Old-school comfort, finished with love

Cooked the traditional way. Fermented tong cai and fish bones are simmered to create the broth, slowly cooking the porridge until deeply flavourful.

Finished with fatty, sweet baby threadfin, tiger prawns, clams, mussels and fish maw. Warm, nourishing, and grounding — the perfect way to end the savoury course.