Chef’s Tips: Celebrating Lunar New Year
- Keane Straub
- 1 minute ago
- 4 min read
Gong hei fat choy! Lunar New Year is February 17, 2026, and this year an estimated two billion people worldwide will celebrate with parades, lion dances, red envelopes, lanterns, and of course, food.
2026 is the Year of the Horse and our Alberta chefs galloped to the kitchens to share recipes that highlight just a handful of cultures that observe the Lunar New Year. The flavours, textures, and pure joy that comes from eating them makes them suitable for enjoying with family and friends not only for the New Year, but for the colder months ahead.
Edmonton’s Juu Ku is a journey through Asian cuisine, where Chef Andrew Fung combines Chinese, Korean, and Japanese traditions with new-world flavours and flair. He credits his mother as his biggest influence. “She’s an incredible cook and cooked almost every day with different varieties. That shaped my palate, my curiosity, and the way I approach food today.”
Prawn Toast Bao secures a place in the Dim Sum section of the menu, and is Chef Andrew’s favourite, bringing with it a touch of nostalgia. “When I was young, the only time I ever got to eat prawn toast was at wedding banquets. I loved the texture and the richness of it. This dish is my way of recreating those memories — but elevated.”
It’s the perfect start to a New Year’s celebration, or for any other occasion, too. “It’s simple, nostalgic, and always a crowd pleaser,” he adds.
The prawn mousse is versatile, and can be used in dumplings, and is reminiscent of classic Cantonese seafood dishes with a bouncy, springy texture. The secret here is to keep everything cold: the prawns, the bowl, and even the mixing spoon. Don’t rush the chopping or the mixing and continue to work the mixture until it is sticky and smooth. And don’t forget to taste as you go. “Always cook a small test piece first to check the seasoning before committing to the whole batch.”
Chef Joel Matthews draws inspiration from the dishes he’s experienced throughout his culinary journey. “Whether it be at a street stall on the side of the road or a high-end fancy restaurant, if I like the flavours, I try to use those to recreate a dish with my own twist on it.”
Executive Chef at Calgary’s IBU, Chef Joel grew up in Bali, surrounded by unique flavours that are a rare treat here in Alberta. IBU’s menu is a mix of traditional dishes mixed with the more familiar that still have south-Asian flair. “One of my favourites is the Black Garlic Carbonara. It’s salty, garlicy, spicy, and covered in Parmesan cheese. It’s all the things that I love, and a cool twist on a classic dish.”
New Year celebrations are really about the people you’re with, so keeping things simple in the kitchen is a must. His recipe for Babi Kepac is an excellent addition to your winter menus. “It’s a dish rooted in Bali, Indonesia, and isn’t found anywhere else in the world. Every time I eat it, or even smell it, I’m reminded of home.”
It’s a straightforward recipe, and Chef Joel recommends tasting as you go. If you like things spicy, increase the chili by 10 to 15 grams.
Will and Winnie Chen are the brother-and-sister duo behind Edmonton’s Boa & Hare. One part café, one part cocktail bar, the lunch and dinner offerings are an homage to childhood memories. “These are dishes we grew up eating, whether it was at home, at restaurants in and around Chinatown, or even abroad,” says Winnie.
“Is a cocktail allowed to be my favourite dish?” asks Will. Let’s see: amaretto, peanut butter, egg white, oat milk… make one for us while you’re at it! “It’s reminiscent of Macau almond cookies,” adds Winnie. “Nutty, floral-almond sweetness, but with a smooth and creamy mouthfeel.”
During Lunar New Year celebrations, different foods symbolize different things. Roast Pork on the dinner table is said to bring about prosperity and abundance in the coming year. “While most people buy their roast pork at Chinese BBQ shops, making it yourself adds a whole other dimension of gratitude and satisfaction to seeing the dish at the table,” says Winnie.
“This recipe is a whimsical take on our dad’s roast pork recipe,” explains Will. “It’s usually served with rice, but our take is to eat it in a bánh mi (a short baguette) slathered in pâté and butter, with cilantro, cucumber, fresh jalapeños, and lightly pickled julienned carrots.”
Sharing is caring. And Chefs Calvin Tran and Hieu Truong of Calgary’s An An base their craft in this simple concept. “I’m inspired by Vietnamese home cooking, fresh seasonal ingredients, and the joy of sharing meals with friends and family,” says Chef Calvin. “Every dish tells a story and brings people together.”
Bringing a fun, communal experience to any table is important, and is the reason why Duck Báhn Xèo is a favourite dish on the menu. “It’s interactive, fun, and perfect for sharing, which reflects the warmth and abundance we want every guest to feel,” explains Chef Hieu.
These crispy Vietnamese pancakes filled with pulled duck are easy to make in a skillet at home and are perfect for sharing. “It’s a celebration dish,” adds Chef Calvin. “Golden, crispy, and full of colourful ingredients symbolizing abundance and good fortune.”
When making them at home, keep the pancakes thin to maintain their crispiness. Fresh herbs and lettuce to wrap bring vibrant colour and flavour to the meal, and most importantly, eat together and enjoy the moment. “That’s the true spirit of the dish.”