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Fermenting in the Lunar New Year  / Copenhagen, Denmark

A collaboration with Lan Xin Foo, owner of Foo Ferments, a fermentation lab and community space in Copenhagen. Recipes were drawn from our childhood memories of celebrating Lunar New Year in Singapore and Los Angeles. Ingredients highlighted Copenhagen’s spring foraged ingredients and Foo’s in-house ferments (including Denmark’s first, and only, soy sauce).  






Braised lotus root in Danish whiskey butter
Golden century eggs


Final touches on lotus root


Black sesame and hazelnut tang yuan with amazake


A hanful of wild ramsons


Ringing in the year of the Dragon


Making tang yuan (gluttinous rice balls)


Happy guests :)


The mighty team: Jay, me, Lan Xin, Sam