Chinese New Year is about new beginnings, looking ahead and having a fresh start. For Si Chuan Dou Hua (Top of UOB Plaza)’s executive Cantonese chef Hoo Chee Keong, it’s all that and more, especially when it comes to food. From thoughtful details to the careful plating and presentation of each dish, these are the little joys in life worth celebrating.
Take the exclusive Fugu Yusheng on its festive menu for example. More than just your typical festive salad, Hoo has incorporated fresh edible flowers such as ulam raja for a tarte mango flavour, and Szechuan leaves for a spicy kick. Meanwhile, the fugu (pufferfish)