Well, The Year of the Snake is finally upon us and Chinese New Year will officially be celebrated until Wednesday 13 February.
Last year we were fortunate enough to be in Hong Kong to celebrate Chinese New Year. One of my fondest memories was visiting the flower market at Victoria Park. It was a beautiful sight to behold; a sea of orange and green as kumquat trees were being sold in abundance. I even bought 3 orchid plants; blue, purple and pink to brighten up our home and they lasted all of 3 months under my supervision. What can I say ? I just don’t have magic plant hands.
Chinese New Year would not be the same in Hong Kong without the glorious firework display that takes place at Victoria Harbour. For a full 23 minutes; not a minute more, not a minute less (how’s that for precision?) the crowd is dazzled and fixated as the sky is given over to a series of speedy, powerful and artistic displays of light.
Sadly, we missed it this year but I took a few snaps to see how the preparations were coming on before the flight back to London. The malls had just started to decorate with different styles of lighting.
A real-life money tree appeared on the scene.
But mostly, it was all about the pandas.
I think I have a favourite. Looks like this guy has the right idea.
Moving swiftly on to food, here is another recipe that can be quickly plated up during the Chinese New Year festival. I served these sweet succulent beauties with a peppery watercress salad but to heighten the Asian experience you could serve it with some steamed pak choi or Chinese greens. Or indeed, as scallops have earned an aphrodisiac reputation why not serve this dish up to a loved one on Valentine’s Day? I’d say this is a much better option than the offer of an overpriced restaurant on Thursday…wouldn’t you?
Further suggestions for Asian inspired recipes on How to be a Gourmand include:
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.