Jai: the Buddhist vegetarian New Year dish

Jai is a specific Buddhist vegetarian braised dish, traditionally eaten on the first day of Lunar New Year (see our festival planning guide) as a gesture of purity and good fortune to start the year, distinct from the general vegetarian and vegan options already covered in our vegetarian guide.

What goes into it

A braised mix typically including ingredients like dried tofu skin, black moss (fat choy, whose name is a pun on prosperity), lotus seeds, dried mushrooms and various root vegetables — each ingredient often chosen partly for a symbolic meaning tied to luck or abundance, similar to the wordplay-driven traditions covered in our superstitions guide.

Why it's eaten specifically at New Year

Starting the new year with a meat-free meal is traditionally seen as an act of purity and respect, tied to Buddhist practice, before the more indulgent meat-heavy banquet dishes (see our banquet food guide) that follow over the rest of the festival period.

Where to try it

Buddhist vegetarian restaurants, already covered in our vegetarian guide, typically serve jai year-round, though it's most commonly encountered specifically around Lunar New Year at both restaurants and home tables.