Month | Festival | Highlight Culinary |
---|---|---|
January-February (15-16th century) |
Chinese New Year | Kian, Spicy Chicken curry Soup with Potatoes, Pork Bone Soup with Salted Lettuce, Hong Phuket Pork, etc. |
The ninth day of the Chinese New Year festival | Warship the angels | Sticky Rice Cake, Ngo Siew brown sugar, sugarcane, orange, Ong Lai, Tae Leaw, Huad Koi, Ang Koo etc. |
April (1800- 1983 B.E.) |
Cheng Beng | Steamed chicken, boiled eggs, Spring Rolls, Bajang |
August | Poh-Toh | Tua Koo Sweets (big red tortoise) Borrowing 1 Cheaw (Foot), 2-3 Cheaws must be returned, which is an Ahm merit making. |
August - September | Moon worshiping | Tong Chee Pei (moon cake) |
September - October | Eating vegetables | Vegetarian food, abstains from strong odored food and alcohol. |
November - December | Doen Tao | Boiled turtle eggs / salad (Currently discontinued due to the Rare Marine Life Conservation Project). |