The Reunion Dinner (年夜饭, 团年饭 or 团圆饭) is an annual feast where family members reaffirm the love and respect that bind them together as a unit. It is also known as tuanyuan (团圆) or weilu (围炉) meaning “gathering around the family hearth”. This event is of sociological significance as it is a means to ensure the solidarity of the family and its cohesiveness. Family members are expected return to the family home for reunion dinner. The more traditional Chinese families also “invite” their deceased ancestors to join them by placing offerings on the family altar. As convention dictates, all sons return to their parental homes for the occasion. Married daughters, on the other hand, join their husbands’ families for reunion dinner on Chinese New Year Eve.
This year we managed to gather all members of my brothers and their families to join us for the Reunion Dinner (团圆饭). We decided to head back to Lai Huat Signatures (来發) at Gambas as the place is conveniently located nearby and accessible for all three of the families. We made reservation for 6pm and the place is already crowded. A brief discussion on what to choose from the abbreviated menu (compared to last year), we are ready to order.
First to be served is this Fish Maw with Crab Meat Soup (蟹肉鱼鳔羹). Although we ordered the large portion (S$45), there is barely enough to fill up ten small bowls and we have eleven people. As in the pictures, there are plenty of sliced fish maw, crab meat and mushroom in a thicken soup. I drizzled some black vinegar and a dash of pepper to give it acidity and spiciness. Texture wise, the fried fish maw is on the rough side and just needs a little more time on the stove.
If you are a coffee person, you will love this Coffee Pork Ribs (咖啡排骨). The boneless pork is dredged in flour and deep-fried before coated with a layer of savoury and sweet coffee-based sauce which is bound to give you that caffeine high. I love the succulent pork slices with the bittersweet coffee sauce clinging to meat and it goes well with rice.
Sis recommended the Braised Bean Curd Skin with Kai Lan (豆根芥兰). Most of us had never tried this combination of fried knotted bean curd skin with kai lan (Chinese broccoli or Chinese kale). But my younger brother and I think that the savoury oyster sauce (I think) works with the chewy bean curd skin and the still crisp bite of the vegetable along with whole shiitake mushrooms.
