The Chinese New Year parade winds its way through downtown. Photo from Facebook.
Chinese New Year begins Sunday February 10th this year, and it brings us the Year of the Snake, which is all about refinement, taste, and introspection. Nice. There are lots of places to go for a celebration, like tablehopper favorites Five Happiness and Hong Kong Lounge, or other traditional Chinese banquet spots, and don’t forget there’s the Chinese New Year Parade on Saturday February 23rd. If you want to check out what some newer places are doing, too, here’s a roundup:
~E&O ASIAN KITCHEN~ will be running a special menu from Sunday February 10th through Saturday February 23rd, with items like crab dumplings in green curry broth with coconut oil ($18) and long life noodles with snake beans and hon shimeji mushrooms ($16). There will also be drink specials and a performance of the traditional Lion Dance on Saturday February 23rd.
At ~HAKKASAN~ there will be a special New Year’s menu in addition to the regular one, with lots of smaller plates intended for sharing with friends and loved ones. The special menu will be available Saturday February 9th-Saturday February 23rd, and includes items like quail with mushrooms in Guilin chile sauce, fried scallop in Chinese barbecue sauce, and braised abalone with fish maw.
Martin Yan’s ~M.Y. CHINA~ is running two special Chinese New Year tasting menus now through February 26th, one for $68 per person and another with more seafood options for $88 per person. 845 Market St. at 4th St, Westfield Centre, 4th Floor, 415-580-3001.
~BUTTERFLY~ is running their annual Lunar New Year/Dungeness crab tasting menu. For $70 (tax and tip not included), you get a menu of crab and fried uni hand rolls; crab jook with a 62-degree poached egg; orange chile crab, and more. Make your reservation for the tasting menu at 415-864-8999.
And over at ~DELISE DESSERT CAFÉ~ they have their special (and certainly lucky!) Peking duck scones on offer. 327 Bay St. at Powell, 415-399-9694.
Sunday Feb 10, 2013
– Saturday Feb 23, 2013