Chinese New Year kicks off Thursday when the sign of the tiger bows out for the year of the rabbit—and instead of the hangovers and doomed weight-loss promises that mark January 1— revelers celebrate by eating plenty of food with meaning. Any restaurant in Chinatown will feed you well over the next week of celebrations, but for something a little more upscale, Buddakan co-chef Yang Huang is serving a special menu from today through February 3 that includes long noodles and lobster-crab soup dumplings, which symbolize long life and prosperity, respectively.
When he's cooking at home on the holiday, Huang also makes steamed fish, whose wholeness signifies longevity and a healthy year. Watch as Huang shows off the family favorite in our clip. Keep in mind that if you don't have a professional steamer, a two-pound seabass could take closer to 18 minutes (as opposed to 11) to cook. As sad as resolutions seem in light of the veritable buffet of good luck dining options, this preparation doesn't contradict plans to eat light: Yang Huang only pours (800 degree) oil from the wok onto the fish at the end to release the flavors from toppings of scallion, ginger, and chillies.
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