The Year of the Horse, of Course, of Course
Abbe Lewis - January 27th, 2014
Prep your noodles and dumplings, and get the fireworks ready—the Chinese Lunar New Year begins this Friday, January 31. As another page turns in the calendar, chefs throughout the United States are celebrating in kind with various events and menu items. Running specials at your restaurant or hotel? Tell us about them on our Facebook page.
At Philippe by Philippe Chow (New York City and Beverly Hills), guests can expect both an à la carte and prix-fixe menu, with dishes including salt and pepper sea bass, Mr. Cheng's noodles, and vanilla panna cotta with raspberry sauce, red fruits, and gold leaf. During the holiday, chef Chow himself eats green prawns, a symbol of prosperity (seafood was once scarce and only available to those who lived by the sea), as well as hand-pulled noodles, signifying longevity.
Caesars Entertainment Atlantic City is celebrating the Year of the Horse with a public extravaganza, including festive dances, decorations, and traditional foods. On Saturday, February 8, a parade will take place on Atlantic City's iconic boardwalk, where Kevin Ortzman, senior vp/gm for Caesars, Bally's, and Showboat, will "Wake the Lion," a tradition used to spread good fortune to all. Two additional lion dances will later be featured at Showboat. At the Atrium at Bally's, a wide selection of merchants offering traditional goods and cuisine, such as Peking duck spring rolls, crispy stuffed crab claws, and shrimp lo mein. Specials throughout the casinos will also be held, including $5 dumplings at Showboat's Royal Noodle House, and a 2 1/4-pound salt and pepper lobster at the Kwi Restaurant & Noodle Bar at Caesars.
In addition to nightly dinner specials, the kitchen team at Stephen Starr's Buddakan in Manhattan is holding a dumpling class with Sichuan chicken dumplings and pork pot stickers, followed by a kitchen tour and communal brunch.
Andy Ricker's Pok Pok Ny is getting together with Xi'an Famous Foods (both in Brooklyn, New York) to host four collaboration dinners featuring five course meals. Menu items include kaeng jeut (pork broth with Chinese spinach, egg tofu, and pork), muu sam chan pha lo (pork belly stewed in herbal broth with five-spice, rock candy, pandan leaf, and soy), and deep-fried tangyuan (mochi dumplings—one filled with ground black sesame and walnuts, one filled with sour hawberry).
Niánnián yǒu yú or rather, may there be surpluses (and fish) every year!