In the lexicon of Chinese New Year dining, symbolism is everything. Every ingredient carries a wish. Every cooking technique honours a lineage. And every dish, when executed with precision, becomes a vessel for prosperity, unity, and hope. But this year, The Oriental Group has added a new layer to the lexicon: collectibility.
At its recent festive preview, the group unveiled a Chinese New Year spread that confidently strides beyond the expected. While the food remains the soul of the celebration, it was a ceramic vessel—a gallant horse head sculpted by the esteemed Color King—that announced the arrival of something different. Cradling the group’s Takeaway Poon Choi, this limited-edition pot transforms a cherished communal classic into an heirloom-worthy artefact. Priced at RM688 inclusive of the ceramic piece, it is both feast and keepsake, a conversation starter that lingers long after the last spoonful has been savoured. (A minimum three-hour pre-order is required—a modest gesture for a reunion table elevated in both form and flavour.)
Lift the lid, and abundance cascades in deliberate, generous layers. Whole five-head abalone, sea cucumber, fish maw, and dried scallops anchor the basin with profound, lingering umami. Beneath this luxurious crust, free-range chicken, roast duck, crackling roast pork, prawn balls, and tender squid await discovery. Dried oysters and fatt choi (black sea moss) carry wishes of prosperity, while lingzhi mushrooms, yam, Chinese cabbage, and gluten absorb the slow-simmered broth until each element becomes a small, saturated miracle. This is poon choi as it should be—not a pile of ingredients, but a carefully composed symphony of texture and taste.
The Art of the Toss, Reimagined
No reunion table is complete without the communal crescendo of loh hei. The Oriental Group offers seven distinct Yee Sang variations, each tailored to a different palate. Options span from Crispy Fish Skin to Soft Shell Crab, Salmon & Anchovies, and Grilled Iberico Pork Neck. At the preview, a surf-and-turf pairing of soft shell crab and grilled Iberico pork neck emerged as the undisputed favourite. The crisp succulence of the crab entwined seamlessly with the pork’s charred, fatty richness, unified by a house-made plum sauce that walked the tightrope between tangy brightness and caramelised depth. It was a toss worth fighting over.
A Duck That Gallops
In a knowing homage to the Year of the Horse, culinary craftsmanship ascends to the theatrical with the Roast Treasure Duck. The bird is lacquered until its skin shatters at the touch, then meticulously carved and reassembled into the form of a galloping steed—a feat of both butchery and artistry. Yet the presentation never overshadows the substance. Beneath that crackling veneer lies impossibly succulent flesh, its richness tempered by a delicate stuffing of lotus seeds and chestnuts. The nutty, yielding kernels provide a subtle counterpoint to the duck’s opulence, grounding the dish in quiet balance.
Equally assured is the ‘Prancing Year of the Horse’ Farm Chicken. Smoked over fragrant pu-er tea leaves, the free-range bird emerges with skin the colour of aged mahogany and flesh that yields with unforced tenderness. The tea-smoke is a whisper, not a shout—a refined bitterness that lingers briefly before retreating, allowing the chicken’s natural sweetness to resurface. It is a dish that reveals itself slowly, rewarding patience and presence.
Indulgence, Refined
Among the afternoon’s most memorable offerings was the Iberico Golden Pork Cheek. Pan-fried to a state of melting tenderness, each medallion carried a subtle caramelised crust and a glaze of house-made sauce that leaned sweet but never cloying. Then came the surprise: cubes of Californian honeydew, cool and bursting with juice, cutting through the richness with botanical freshness. It was an unexpected but inspired pairing—a dialogue between land and orchard, savoury and sweet, indulgence and restraint.
The Abundance Claypot Rice arrived with theatrical sizzle, its surface crowned with plump freshwater prawns, fried garlic mince, and a confetti of spring onions. Beneath this vibrant topping, each grain of rice had absorbed the essence of prawn sweetness and the smoky perfume of the claypot. It is the sort of dish that vanishes quietly—no announcement, no ceremony—because no one can resist reaching for just one more spoonful.
For traditionalists seeking quiet comfort, the Evergreen Blooming Cabbage delivers with understated grace. Braised pork tendons, soft beancurd sheets, and dried scallops are gently swaddled within tender cabbage leaves, transforming a humble vegetable into a vessel of surprising opulence. It is a dish that honours the Cantonese reverence for slow cooking and layered flavour.
Confidence on a Plate
The Steamed Nian Nian You Yu Soon Hock underscores the kitchen’s technical command. Here, the fish is elevated not by elaborate sauce work but by restraint. Chopped Chinese black olives, aged radish, and preserved vegetables edged with mandarin peel form a savoury, umami-laden condiment that accentuates the soon hock’s natural sweetness without ever overwhelming it. This is Cantonese cooking at its most confident—knowing exactly how much to add, and precisely when to stop.
And because no reunion feast is complete without a sweet epilogue, the Deep-fried Nian Gao with Yam & Sweet Potato makes its customary appearance. Crisp, golden, and faintly chewy within, each golden parcel carries the weight of tradition and the lightness of a well-executed fry. It is nostalgic without being sentimental—a fitting conclusion to a meal that honours heritage while moving gracefully forward.
A Feast for Every Table
The Oriental Group’s 2026 Chinese New Year offerings are as versatile as they are refined. Set menus range from RM1,888 to RM9,888 per table of ten, accommodating both intimate family gatherings and grand corporate celebrations. For smaller parties, individual set menus are available from RM198 to RM598 per person (minimum two diners) , ensuring that no table is too modest for a celebration of this calibre.
In a season defined by reunion and renewal, The Oriental Group has delivered something genuinely rare: a festive spread that respects tradition without being bound by it, that embraces innovation without sacrificing integrity. It is, in every sense, a galloping feast of fortune—and one well worth the journey.
The Oriental Group – Chinese New Year 2026
📅 Festive Period: Throughout the Year of the Horse celebrations
📍 Locations: All Oriental Group restaurants nationwide
💰 Pricing:
Poon Choi with Color King ceramic vessel: RM688 (min. 3-hour pre-order)
Set Menus (table of 10): RM1,888 – RM9,888
Individual Set Menus: RM198 – RM598 per person (min. 2 pax)
🌐 Reservations & Enquiries: www.orientalrestaurants.com.my