Spring Festival or what we commonly known as Chinese New Year, has a rich history deeply embedded in Chinese culture. Dating back over 3,500 years, it marks the beginning of the lunar new year and is celebrated with vibrant festivities, traditional rituals, and symbolic customs. The festival typically falls between January 21 and February 20, depending on the lunar calendar, and lasts for 15 days. Its origins can be traced to ancient agrarian societies, where communities gathered to pray for a bountiful harvest and ward off evil spirits. Over time, the celebration evolved, encompassing family reunions, fireworks, dragon and lion dances, and the iconic red decorations symbolizing good luck and prosperity.

A significant culinary delight associated with Chinese New Year is Tikoy, a sticky rice cake that holds cultural significance. Tikoy, also known as nian gao, symbolizes the wish for progress, growth, and the promise of a better year ahead. The sweet, glutinous rice cake is believed to bring good luck and prosperity to those who consume it. Families often exchange or gift Tikoy as a gesture of well-wishing for the coming year. The round shape of Tikoy symbolizes family unity and completeness. Whether steamed, fried, or added to various dishes, Tikoy's presence on the Chinese New Year table highlights its integral role in the celebration, creating a sweet and auspicious start to the lunar new year.