“No party in the Philippines is complete without pancit – noodle dishes. Pancit represent longevity, so the noodle threads are left long. For Lunar New Year, the dish of choice is pancit canton – wheat noodles coated in a glossy peppery umami sauce studded with pork, prawns and cabbage.” – Yasmin Newman

“This is a family recipe, which celebrates the cooking techniques that Chinese migrants brought to Thailand. Chinese and Thai people celebrate Lunar New Year together, and we developed this recipe for our Chinese friends. A top tip is to stir-fry the garlic chives at a very high heat for a short period, to let the chives stay crunchy.” – Narin Kulasai

"A favourite in my family for Lunar New Year is a modern take on fried sesame balls, or bánh cam – literally ‘orange cake’, although there’s no orange in the recipe; it just loosely looks like the fruit. This recipe is super easy, and can be made ahead of time. I make these in bite-size pieces, so you can have multiple pieces per serve." – Trinh Richards

“This is my mum’s recipe. I didn’t come from a rich family. Toothfish was not a cheap fish in Hong Kong 30 years ago. But Mum would always buy it for me. Every time I eat it, it makes me so happy! This is why I got into cooking – to put a smile on people’s faces.” – Sam Young

“A special dish enjoyed among the Indonesian Chinese community on Java island, especially at the end of Lunar New Year. Lontong cap go meh is typical of the cross-cultural influences that have shaped Indonesian cuisine over the centuries. ‘Cap go’ means 15 and ‘meh’ means night, signalling the end of two weeks of celebrations. This is an easy way to make a one-pot curry with delightful layers of flavour. To make it vegan, replace the chicken and shrimp with tempeh and tofu.” – Petty Elliott

“This dish is a must-have during Lunar New Year celebrations. It consists of a flavourful meat broth with thinly sliced rice cakes, egg and a seaweed garnish.” – Jung Eun Chae