This is my first Chinese New Year in Singapore, and it feels only fitting to begin by wishing everyone Gong Xi Fa Cai (literally, “Congratulations and be prosperous”) and Xin Nian Kuai Le (“Happy New Year” in Mandarin).
Steeped in centuries of traditions and beliefs, Chinese New Year is the most important of all traditional Chinese holidays. Also known as the Spring Festival, the celebrations span about 15 days, from the first day of the lunar calendar to the Lantern Festival on the fifteenth day.
Traditionally, this festival was a time to honor deities and ancestors. What struck me immediately was how familiar many of these customs felt. Much like Indian festivals such as Diwali or Pongal, or even American Thanksgiving, Chinese New Year emphasizes renewal, gratitude, and family. Homes are thoroughly cleaned to “sweep away” bad luck and make space for good fortune. The celebrations culminate in family reunion dinners, with decorations dominated by red hues, lanterns, paper cuttings, and auspicious couplets symbolizing happiness and prosperity. Firecrackers are lit, and gifts are exchanged, most often in the form of money enclosed in red envelopes.
We weren’t in Singapore for the actual start of the Chinese New Year, as the first two days are official public holidays here. Instead, we took advantage of the long weekend and planned a last-minute trip to the Maldives — a literal slice of beach paradise. More on that in a separate post.
We did, however, return in time to catch some of the festive decorations and celebrations in Chinatown and other parts of the city, which I’ve captured below as a visual log.
So what is Chinese New Year like in Singapore? Given the city’s strong Chinese heritage and multicultural makeup, it’s one of the longest and most significant festivals of the year. Chinatown comes alive with brilliant colors and elaborate street decorations. I didn’t manage to photograph everything, but I captured as much as I could while we were in town.
Chinatown featured a massive snake installation stretching across the streets, welcoming the Year of the Snake.
The streets remain lit for nearly five weeks, accompanied by a festive street bazaar selling barbecued sweet meats, cookies, fresh flowers, Chinese calligraphy prints, and traditional New Year decorations.
It’s been incredible to witness the diversity of traditions and cultures, and yet see the shared sentiments that accompany the arrival of a new year, a new harvest, and a fresh mindset — no matter where you are in the world.
From a food perspective, Chinese New Year is rich in meat and seafood dishes. There aren’t many signature vegetarian offerings, although there are specific days during the 15-day celebration when vegetarian food is preferred. Dishes like Buddha’s Delight and vegetarian hot pots are popular choices. Hot pots, in particular, symbolize family togetherness, as they’re enjoyed communally. I was also struck by the sheer number of advertisements for abalone — an expensive seafood delicacy that’s considered a traditional Chinese New Year dish.
An interesting cultural note: cutting noodles while cooking is considered inauspicious, as long, unbroken noodles symbolize longevity. This belief extends beyond Chinese New Year into everyday cooking, so think twice before snapping noodles in half — you may just have to slurp your way through them.
White is also considered inauspicious, which is why tofu is often served in the form of dried beancurd instead. Popular desserts include steamed cakes made with red dates, as well as taro and turnip cakes.
At work, it was lovely to witness the exchange of mandarin oranges and red envelopes among colleagues. Mandarin oranges are especially symbolic during Chinese New Year, representing good luck and prosperity, as reflected in the beautifully decorated mandarin trees seen everywhere.
Red envelopes are traditionally given by married couples or elders to unmarried juniors, children, and even employees in the workplace.
These envelopes usually contain money, ranging from a few dollars to several hundred. It’s customary for the amount to be an even number, as odd numbers are associated with funerals. The number eight is especially lucky, as it sounds like the word for “wealth” in Mandarin, making $8 a common amount. The number six is also considered auspicious, symbolizing a “smooth” year ahead. Occasionally, chocolate coins are tucked inside the envelopes as well.
Spicy Vegetarian Lettuce Wraps
I originally planned to make Buddha’s Delight for our Chinese New Year dinner, but Nikhil quickly vetoed that idea and requested something closer to lettuce wraps. For some of us Americanized East Indians, Chinese New Year once meant a trip to PF Chang’s, I suppose. Not the most authentic reference point, I admit, but I was happy to go along — as long as the dish was healthy, vegetarian, and carried Asian flavors.
This ended up being our version of celebrating Chinese New Year, and it was a fantastic choice. The recipe, adapted from Vegetarian Times, was absolutely delicious and left both Nikhil and me wanting more. It’s also incredibly healthy. You can easily make it gluten-free by using only tofu instead of tempeh.
I do plan to try Buddha’s Delight at some point and will share that experience when I do. We also used the garnishes to create a vegetarian version of a hot pot, aiming for something closer to a traditional Chinese New Year dish. The result was comforting, flavorful, and deeply satisfying. After all, you can’t go wrong with a blend of Chinese flavors and a touch of Thai-inspired spice.
Ingredients for the Filling
- 2 tsp vegetable oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 Tbsp minced fresh ginger
- 1 Tbsp minced lemongrass
- 2 cloves garlic, minced (about 2 tsp)
- 1/2 lb extra-firm tofu, crumbled, or dried and soaked beancurd
- 1/2 cup tempeh, seitan, or textured vegetable protein
- 1 (8-oz) can water chestnuts, drained and chopped (optional)
- 4 Tbsp low-sodium soy sauce (light soy sauce)
- 4 Tbsp vegetarian oyster sauce
- 1–2 tsp vegetarian chili sauce (such as vegetarian sriracha)
- 1/2 cup chopped cilantro or Chinese parsley
- 16 butter lettuce or iceberg lettuce leaves
Ingredients for Garnish
- 1 large carrot, peeled and grated
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh mint (optional)
- 1/2 cup finely chopped peanuts (optional)
- 1/2 cup alfalfa sprouts
- Soy sauce with sliced green chilies
Method
To make the filling:
Heat the oil in a large skillet over medium heat. Add the onion, ginger, lemongrass, and garlic, and cook for 7–10 minutes, until the onions are soft and just beginning to brown.
Crumble in the tofu and add the water chestnuts. Cook for about 5 minutes.
Stir in the soy sauce, vegetarian oyster sauce, and chili sauce. Finish by mixing in the chopped cilantro and transfer to a serving bowl.
To serve:
Arrange the lettuce leaves on a platter and place the garnishes in small bowls. Spoon the tofu mixture into the lettuce leaves and top with garnishes of your choice.
Vegetarian Hot Pot or Soup
The garnishes can also be used to season a vegetarian hot pot. We made a simple version using lotus root, galangal, ginger, and lemongrass. While I didn’t manage to get a great photo, it’s worth sharing as an idea for a Chinese New Year–friendly vegetarian dish.
For a quick version, add vegetable stock, carrots, lotus root, galangal, ginger, and lemongrass to a pressure cooker. Cook for one whistle, release the steam, and serve hot. This works beautifully as a soup on its own or as a flavorful base alongside the lettuce wraps.
