Chinese New Year is upon us, and here in Singapore, the air is buzzing with excitement—red lanterns swaying, lion dances roaring, and kitchens humming with the promise of prosperity and joy. I’m Gareth John, the Aussie chef who traded Down Under for the dynamic flavors of Singapore, and I couldn’t be more thrilled to celebrate this season with you through food. After a whirlwind 2024 setting up a restaurant back in Australia (stay tuned for the big reveal!), I’m back in Singapore, ready to ring in the Year of the Snake with a feast that’s equal parts tradition and adventure.

For me, Chinese New Year is a chance to honor the rich culinary heritage of this region while sneaking in a bit of my own story—think Australian freshness meets Southeast Asian flair. I’ve put together a trio of dishes that’ll bring luck, flavor, and a little spice to your festive table. Let’s dive in!

A Lucky Trio for Chinese New Year

Serves: 4-6
Prep Time: Varies per dish
Cook Time: Varies per dish

1. Prosperity Pineapple-Glazed Salmon
Why it’s lucky: Fish symbolizes abundance, and the golden pineapple nods to wealth.

• Ingredients:
  • 4 salmon fillets (about 150g each)
  • 1 cup fresh pineapple, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon chili paste (sambal oelek)
  • 1 garlic clove, minced
  • 1 tablespoon sesame oil
• Method:
  1. Blend pineapple, soy sauce, honey, chili paste, and garlic into a glaze.
  2. Heat sesame oil in a pan over medium heat. Sear salmon skin-side down for 3-4 minutes, then flip.
  3. Brush generously with glaze and cook for another 3-4 minutes until caramelized and cooked through.
  4. Serve with a sprinkle of sesame seeds for extra crunch.

2. Longevity Lemongrass Chicken Noodle Salad
Why it’s lucky: Noodles represent long life—don’t cut them!

• Ingredients:
  • 200g rice noodles
  • 2 chicken breasts, poached and shredded
  • 1 stalk lemongrass, finely minced
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon palm sugar
  • Fresh mint and cilantro, torn
• Method:
  1. Cook noodles per package instructions, rinse with cold water, and set aside.
  2. Whisk fish sauce, lime juice, palm sugar, and lemongrass into a dressing.
  3. Toss noodles, chicken, cucumber, and carrot with the dressing.
  4. Top with herbs and serve fresh for a zesty, life-affirming bite.

3. Abundance Coconut Sticky Rice Dumplings
Why it’s lucky: Sticky rice signifies unity and plenty.

• Ingredients:
  • 1 cup glutinous rice, soaked overnight
  • 1/2 cup coconut milk
  • 2 tablespoons palm sugar
  • Pinch of salt
  • Banana leaves, cut into squares
  • 1/4 cup mung bean paste (or crushed peanuts)
• Method:
  1. Drain rice and steam for 20 minutes until tender.
  2. Mix coconut milk, palm sugar, and salt; stir into the warm rice.
  3. Place a spoonful of rice and a teaspoon of mung bean paste on a banana leaf square. Fold into a parcel.
  4. Steam parcels for 15 minutes. Serve warm for a sweet, sticky treat.

These dishes are my way of celebrating Chinese New Year with a twist—salmon glazed with pineapple for a Southeast Asian kick, noodles spiked with lemongrass for a refreshing lift, and sticky rice dumplings that fuse tradition with tropical vibes. They’re perfect for gathering family and friends, sharing stories, and toasting to a year of good fortune.

From my kitchen in Singapore to yours, here’s wishing you a prosperous and delicious Chinese New Year—Gong Xi Fa Cai! Keep checking garethjohn.sg for more recipes, updates on my Australian venture, and the flavors that keep me inspired