There's lots to look forward to this Chinese New Year at Bangsar Seafood. Start off by tossing the signature Crispy Sea Cucumber Yee Sang. The crunchy flavours will give your taste buds a delicious start. With a range of yee sang, diners can also opt for yee sang with fresh mango and assorted fruits, snow pear salmon and jade abalone.

Revel in deep fried prawns, peppered with chicken floss to give it a “fluffy” edge. There's also the fresh catch of sea garoupa, steamed to perfection – complemented by white radish. As for those who prefer a simpler catch of the day, there's Steamed Fish with Crisp Fried Ginger and Soya Sauce. For greens, delicate Japanese Mushrooms with Braised Dried Oysters will give the banquet meal an auspicious theme.

The Imperial Grand Reunion Dinner 2020 is now available for booking at RM 1,099 nett per table of 10 persons accompanied with Lion Dance Performance & Musical Entertainment by Kenwy Music House! Prosperity Abalone & Salmon "Yee Sang", Abundance Spring of Joy - Tuna Cheese Roll, Bubble Rice Shrimp Rolls, Honey Dew Prawn Salad, Salted Egg Chicken Baking, Snow Crabmeat Stick with Marinated Seaweed, Dried Scallop & Crabmeat Soup with Peach Resin & Bamboo Fungus, Steamed White Pomfret with Preserved Radish in Superior Soya Sauce, etc.

Super expensive salmon yee sang at Aeon Supermarket RM 80. Very weird ingredient they use.

Got red cabbage, white radish. Very colourful. Almost like salad.

Kepong beef noodles, the soup so so, quite clear. Got a bit minced beef. Luckily i like crunchy beef organ. Not those soft type.

Got only one pieces white carrot / white radish. Next time request to add on. The beef meat very fresh, i think not frozen beef. Very strong beef taste.

Stay at Windmill Residence. Restoran Ipoh Memories, having brunch. Special pepper pork stomach noodle RM 10.

Suit me the best, soup bot much MSG. The pork stomach very crunchy, not the soft type. Somemore with white radish. Also order bo bo cha cha dessert soup not nice.

Chwee Kway (水粿 lit. Water Rice Cake). Another breakfast dish seen regularly in Singapore and Johor, most stalls only open in the morning and close by lunch.

Rice flour and water are mixed together to form the rice cake, then put into little saucers and steamed to produce the typical Chwee Kway bowl-like shape. It is topped with chai poh (preserved radish) and chilli. Chwee kway is a dying trade that the young generation does not want to carry on, so try it before its gone forever.

Zhui Kueh - Steamed rice cakes with preserved radish at Tea Garden.