Lunar New Year’s Eve feast compliments of Chef Eva Chin in collaboration with Avling Kitchen (via Dr. BlackJack). BC wild stripe shrimp toast, turnip cake, lo her rolls with root befits, wontons in bone broth (My favorite!), eight treasure congee, ling cod, roast duck, lunar rice cake, and sweet malted barley tonic.
For dessert: Kyoto Matcha Yuzu Cake from Bloom Cafe.
Then, for Lunar New Year’s Day lunch, we went to Lai Wah Heen for Peking duck.
Two courses. Crispy skin with green onion, cucumber, and hoisin.
And duck meat in lettuce wraps.
And of course, what would dim sum be without chicken feet?
Recent purchase. Despite the fact that Akemi has threatened to throw away all of my expired hot sauces, I picked up a few more. According to Akemi, I can’t open them until I finish the bottles in the fridge…but how’s she gonna know?
We went to our local liquor store in search of sake only to discover nothing outside of a local brand. Supply chain issues, no doubt. Rather than go home empty-handed, I picked up these two bottles. I’ve had the Basil Hayden before. An excellent bourbon. This will be my first armagnac.
So, how did you all celebrate?
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