Chef Ken's amazing Yee Sang was followed by his perfectly cooked pippies in XO sauce on a bed of long life noodles👍
The steamed chicken was so tender and juicy, covered in a tasty garlic ginger sauce 👍
Desserts 👍 We were so full but I couldn't resist my favourite Chinese New Year sticky Nin Ko sandwiched between taro and sweet potato slices and deep fried. Mini cubes of fresh fruits and mint in the Mango 'pudding' made it a refreshing dessert.
Lots of leftovers for the next day which means a year of plenty for 2017😋 Thank you Chef Ken and team @chintariasydney !