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Norwegian Salmon Fish Yee Sang, Air-dried Szechuan Fish Chips and Crispy Salted Fish Skin. Photos: ART CHEN/The Star MANY of us walked into 2021 looking forward to ushering in the lunar new year, which is just around the corner. Typically celebrated in January or February, the air of festivity is hard to miss with bright red lanterns, decorative gold ingots and good-luck bamboo plants prominent in malls, restaurants, commercial districts and residential areas. The Year of the Ox, for the folk at W Kuala Lumpur, presents a chance to take the year by the horns and charge into the limitless possibilities that wait up ahead.

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