Hong Kong Cuisine 1983, located in Happy Valley, is bringing the flavors of Hakka heritage to the forefront this Chinese New Yearwith a limited-time menu curated by Chef Silas Li, available from Jan. 3 to Feb. 12, 2025.

Drawing inspiration from his roots, Chef Li combines traditional techniques with fresh, high-quality ingredients to create a nostalgic culinary experience centered on family and togetherness.

The menu features seasonal and symbolic ingredients such as fermented red bean curd, dried oysters, and black bean sauce, all chosen for their rich umami profiles and cultural significance.

“The Hakka people have a long culinary tradition of preserving authentic flavors,” Chef Silas said. “This menu was designed to celebrate those time-honored practices while celebrating the essence of Chinese New Year.”

Highlights include their Braised Minced Pork and Dried Oyster Wrapped in Pork Caul Fat with Crispy Conpoy ($398/2pcs), a sophisticated twist on a childhood favorite, their Braised Seasonal Vegetables with Bamboo and Elm Fungus ($480), a light, nutritious option that embodies simplicity and health, and Braised Dried Golden Oysters with Black Moss and Pork Tongue ($680). For something with a kick, try their Deep-Fried Wagyu Beef Cheek with Sichuan Spicy Sauce ($480) — a bold, contemporary choice for spice lovers.

To sweeten the celebration, the contemporary Cantonese restaurant also offers handcrafted festive puddings in elegant gift boxes adorned with auspicious symbols.

Choose from a trio of puddings, including their Turnip Cake with Conpoy and Smoked Preserved Meats ($268; early bird $218): a smoky, savory take on a classic, or the Sweet Pudding with Okinawa Brown Sugar ($228; early bird $198) and last but not least, the Water Chestnut and Red Bean Cake ($218; early bird $188), a delightful mix of crunch and sweetness. Early bird prices for orders are available until Jan. 19, 2025.

Location: Hong Kong Cuisine 1983, 1/F, 2-4 Tsoi Tak Street, Happy Valley

For more information, visit Hong Kong Cuisine 1983 on their website, or follow them on Instagram and Facebook.