Don't put away those New Year's Eve party hats and horns just yet. The Chinese new year - the Year of the Rabbit - begins on February 3. Chef Joseph Poon, who opened Sang Kee, Philadelphia's first duck house, in 1979 and ran Joe's Peking Duck House for many years, is offering a 10-course feast at his BYOB Chinatown kitchen (1010 Cherry Street, 215-928-9333) to mark the occasion. Among the entrees is the chef's take on General Tso's Chicken, in which corn starch is used in place of wheat flour. The dinner includes salad, appetizers, entrees and dessert, and items can be modified to accommodate gluten-free guests; for example, lettuce leaves replace the flour wraps used for the Peking duck rolls and burgers.
The Chinese New Year banquet menu is available by reservation for parties of two or more now through March 31, with seatings seven days a week at 5:30 p.m. and 7:30 p.m. The cost is $35 per person, cash or check only, plus tax and gratuity. When making reservations, advise of dietary restrictions and request stir-frying for the chicken dish.