The Happy Crane

Growing up in Hong Kong, Lo Bak Go was the true start of Lunar New Year for me. A humble radish cake on the surface, but a dish that takes real ‘gong fu’. My grandma would source everything herself and make it from scratch. It was my favorite dish and my favorite time of year. Friends and family would come by with blessings and their own versions to share. You could taste the differences in every home.

These days it is easier to buy one than to make it, and the tradition feels like it is slowly fading. When we began imagining our Lunar New Year menu, this was the first dish that came to mind.

Our Lo Bak Go is made with local purple daikon from @starroutefarms seasonal green garlic from @knollorganics and sautéed shiitake. We top it with crispy sakura shrimp, dried scallop, house fermented chili sauce, and wasabina leaf. Pan fried until golden and crisp, creamy in the center. The Ultimate comfort food, The Happy Crane style.

We’re also serving our version of the Lo Hei. Lo hei means tossing up good fortune, rooted in the Cantonese tradition of eating raw fish for the New Year and beloved across Malaysian and Singaporean Chinese communities. Diners are encouraged to mix and toss everything on the plate to bring good luck!

Our version pairs raw hamachi with ginger juice and green Sichuan peppercorn oil. Jicama, compressed pear, salted cabbage, watermelon radish, and pomelo bring brightness and crunch against the richness of the fish.

Two dishes that hold memory and movement. Both meant to be shared with your loved ones, available now on our menu! 🙂‍↕️

- Chef James and The Happy Crane team

📸: @umamiboy
🎥: @spencyp