As the Lunar New Year rolls round once again, we look at how some of Hong Kong's personalities celebrated in their childhood, and discover which traditions they have held on to.
Bonnie Gokson (restaurateur and owner of Sevva)
'I was raised in a large home where manners and traditions were of utmost importance. At Lunar New Year, my mum would dress me in pretty clothes and new silk cocoon jackets, using lots of reds. The maids and gardeners would prepare our home.
Our family was known for giving large parties, so friends and relatives would come at noon, and I would compare my lai see with my cousins'. The grown ups would be in kwar, Chinese embroidered costumes, and my parents, aunts and uncles would be in the main living room to receive the guests. Everybody would gather around our dining table laden with dishes prepared by our main chef, Yuk Tse, and his team.
These days, since my family and relatives mostly live abroad or travel all over the world, it's harder to celebrate. Lunar New Year is about family togetherness. I clean and dress up my home in a festive manner to prepare for the new year. If members of my family are around, we gather for dinner: home-made dim sum - sticky rice dumplings with both savoury and sweet fillings wrapped in a leaf; delicious fried sticky rice balls that pop up like big balloons, with the centre hollowed out or filled with red bean paste.
Then there is also pun fan, a rice cake served with a chicken broth from my grandfather's province. [There's also] duck soup with lotus seeds and barley, braised pork shank with sea moss, and many other dishes.'