Kolhapur, January 31, 2025: Sayaji Kolhapur is celebrating the Chinese New Year with The Serpent’s Legacy at Moon Tree Café, an extraordinary event that brings together festive flavours, cultural décor, and authentic Chinese culinary traditions. Guests can experience this vibrant celebration, which runs until 9th February, offering a true taste of the Lunar New Year.
Chinese New Year, also known as the Spring Festival, marks the start of a new year on the traditional lunisolar Chinese calendar. It is a time for family reunions, joyful celebrations, and the sharing of traditional foods that symbolize prosperity and good fortune. To honour these customs, Moon Tree Café at Sayaji Kolhapur presents a carefully curated menu featuring a variety of regional Chinese cuisines.
Highlights of the menu include delectable dishes such as Laksa Soup, Singapore Chilli Crab, Chicken & Fish XO Dumpling, Cheung Fun Noodles, and desserts like Mango Pomelo Sago and Fluffy Japanese Cheesecake. Each dish has been thoughtfully crafted to offer guests a true taste of Chinese culinary traditions, making it a feast for both the eyes and the palate.
To further enhance the experience, the café has been transformed with beautiful lantern hangings, decorative gates, and cut-outs, evoking the charm and splendour of a traditional Chinese New Year celebration. The team is dressed in thematic attire, adding an extra layer of authenticity to the event.
Pembba Tsiring, an esteemed culinary expert with over 30 years of experience in Asian cuisine, leads the team behind this exceptional celebration. Tsiring, who has worked in various prestigious kitchens across the globe, brings his wealth of knowledge and passion to create an unforgettable dining experience.
Pembba Tsiring said, “Chinese New Year is a time of togetherness, renewal, and joy. Our team has worked meticulously to curate a menu that reflects the rich culinary traditions of China, with a modern twist. We are excited to share these flavours with our guests and wish them a prosperous and joyous year ahead.”
