Cavin Soh travels to Singapore’s Chinatown district to soak up the Chinese New Year atmosphere and visit stores selling Chinese New Year goods. While there, he drops by Wo Peng Cuisine restaurant to meet chef Julian Tam, who was the pioneer chef to bring the Cantonese Lunar New Year dish Poon Choi to Singapore. Back in the kitchen, chef Huang Ching Biao incorporates essential ingredients used in popular Chinese New Year dishes by whipping up two tasty Lunar New Year dishes: the hearty boiled chicken in bird’s nest soup and the fragrant grilled lotus leaf chicken.