Chinese New Year, marking the end of winter and the beginning of spring on the Chinese calendar, is Wednesday, Jan. 29.

There is also Singapore chow mei fun, a stir-fried dish of thin rice vermicelli noodles, curry powder, shrimp, pork, chicken, soft bits of scrambled eggs, and crunchy carrots and scallions.

With a list of two hundred dishes served across fifty years, of course, it’ll be difficult to choose between Happy’s salt and pepper whitebait, gravy-drowned chow mein and fish-fragrant eggplant.