Hotel-based Chinese restaurants in the city centre, new and old, have brought out their best for the Lunar New Year, from Jade Pavilion in Pavilion Hotel for highlights like salmon yee sang with soft-shell crab, snow pear and crispy fish skin; slow-boiled lion's mane mushrooms in fish maw soup; braised village chicken with Chinese herbs and sea cucumber; steamed wild-caught soon hock with olive oil and spring onion sauce; wok-fried Sabah Ming prawns in two varieties; braised dried seafood with sun-dried oysters and fatt choy; fried glutinous rice in lotus leaf; chilled taro and sweet purple potato puree; and Chinese New Year pastries ...
