Hot Shots - February 7, 2025
Charmaine Yam

Can you believe we’re already into February? Feels like I just blinked, and boom—we’re hurdling toward spring. But before we get there, let’s talk about Lunar New Year, which took over my last few weekends with a flurry of red decorations, family gatherings, and, most importantly, food. And the celebrations aren’t over yet—there’s still a family dim sum feast coming up this weekend.

Lunar New Year, also known as Chinese New Year, marks the start of a fresh cycle on the lunisolar calendar. It’s celebrated across many cultures—Spring Festival in China, Tet in Vietnam, Seollal in Korea—but at its core, it’s about coming together with loved ones, sharing a meal, and setting the tone for the year ahead.

And what better way to honor the occasion with hot pot? If you haven’t tried it yet, you’re missing out on one of the greatest communal dining experiences in the world. A rolling, fragrant broth in the center of the table, surrounded by plates of impossibly thinly sliced meats, seafood, crisp vegetables, and noodles, all waiting for their turn in the simmering, flavor-packed goodness. We went all out this year—two burners, two hot pots, four different homemade soup bases and a sauce station with over 20 mix-and-match options that can go in a dozen different directions—savory, spicy, tangy, or a reckless combination of everything.

Hot pot isn’t just about eating. It’s an experience. You don’t just sit back and wait for your plate to arrive. You cook your own food, timing each bite perfectly. A slice of beef swirls in the broth for mere seconds before it’s melt-in-your-mouth tender. Lotus root? Still crisp but softened just enough. Frozen tofu? It’s a sponge, soaking up all that umami-laden broth. And right when you think you’ve mastered the timing, someone drops in a handful of leafy greens, throwing off your calculations. It’s interactive, a little chaotic, and completely addictive.

Speaking of good eats—on Lunar New Year morning, Damien strolled into the office with a steaming lunchbox packed with crispy roasted pork belly, BBQ pork, and a box of warm cocktail buns. Now, since I’ve been intermittent fasting, my stomach and I had a little chat: Be cool. Just wait a bit longer. Don’t make a scene. I casually walked over, grabbed a couple of pieces (for later, of course), then counted down the minutes until I could finally indulge.

Last week also brought a cheese tasting—L’Ancêtre’s Frugal and Le Baluchon. I must admit, for a skim milk cheese, Frugal is surprisingly good, and the Baluchon? Tangy, nutty, and so creamy. Both made for a solid afternoon snack.

Let’s see what I have uncovered this week:

Kumquats are one of the few fruits that flourish in both tropical and subtropical climates, but they need a delicate balance of heat and cold to bear fruit. Unlike most citrus, kumquats actually require a touch of frost to trigger their fruiting cycle—a rare trait. The cold encourages the plant to set fruit, but only light frost (not severe cold) is needed to avoid harming the tree. This adaptation allows kumquats to thrive in regions where other citrus might struggle.

For a fun twist, try making Kumquat Black Pepper Marmalade or Kumquat Jalapeño Syrup to elevate your cocktails. Or keep it simple and pickle them for a flavorful addition to any dish!

And did you know that Pia, our driver fleet team leader, is a jam-making enchantress? Each year, she shares her jarred wonders, and let me tell you, her pepper jelly is the best I've ever tasted.

Green leaf lettuce from **Access Organics**

Unlike many root vegetables, Japanese yams develop a natural sweetness when stored in a cool, dark place for a few weeks after harvesting. This aging process enhances their flavor and texture, making them even sweeter and creamier.

There’s a Korean grocery store near my home that carries a smaller variety of yam, similar in taste, called mul goguma. They roast these yams on-site over lava rocks, and you can get them piping hot in a brown paper bag. On chilly days, they warm my hands, tummy, and heart with love.

Yellow nugget potatoes from **Fraserland** - product of BC

Golden sweet pineapples from **Covilli**

One new tradition we added this year was lo hei, also known as yusheng or yee sang—a raw salad that usually includes fresh fish and isn’t just eaten but tossed. Everyone gathers around the table, chopsticks in hand, and flings ingredients into the air while shouting wishes for the new year. The higher the toss, the greater the fortune.

Let’s just say I took this very seriously. Just as we were about to begin, I locked eyes with my sister-in-law across the table, and—boom!—my noodles soared to new heights—almost reaching the ceiling.

Here’s to supporting more local producers when financially feasible, embracing new traditions, and maybe—just maybe—a little more balance with our crispy pork belly.

Wishing you all an amazing weekend!
- The Compliance Officer

Hot Shots - February 7, 2025

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