Asian American and Pacific Islander communities across the City will officially welcome Lunar New Year—which begins January 29—with from Chinese, Vietnamese, Korean and Malaysian cultures. Many restaurants also serve special dishes to bring good fortune; check out these options below to add to your celebration.To honor this year's Chinese zodiac sign, (28 Canal St., Chinatown), which just was awarded a Michelin Bib Gourmand, will bring out wine cellar selections from Year of the Snake vintages; meanwhile, chef Ron Yan is serving up daily specials of his favorite holiday dishes through February 12, the day of the Lunar New Year Lantern Festival. On January 28 and 29, Lunar New Year Eve and Day, Tolo will offer a prix fixe tasting menu, including dumplings and confit duck leg, at their Chef Counter. (1633 Broadway, Times Square/Theatre District), the City's buzziest spot for soup dumplings, will pass out lucky red envelopes (through January 31, or while supplies last) designed by Taiwanese American artist , known for his dreamlike scenes blending Eastern and Western influences. Instead of the Chinese custom of slipping cash inside the envelopes, the parcels will have a ticket for a complimentary seaweed and bean curd salad (redeemable for a limited time). Five envelopes will have a so-called Golden Ticket, which gives the lucky recipients access to the restaurant's VIP reservation concierge service for a year. Din Tai Fung will also offer a curated selection of dishes with symbolic meaning, such as Shanghai rice cakes (representing growth) and shrimp fried rice (signifying laughter). Over in Brooklyn, (20 Skillman Ave., Williamsburg) is cooking up dishes like Ocean Wealth Imperial Spring Rolls filled with shrimp and squid and a fried whole dorade topped with pickled chili; pair them with a special Snake Bite cocktail made with yuzu sake. They'll offer the special menu here and at their Lower East Side location from January 27 through February 2. Chef Helen Nguyen of (172 Orchard St., Lower East Side) is throwing a Tết dinner along with , a Vietnamese single-origin spice company, on January 21. During two seatings, diners will feast on bountiful courses featuring a platter of house-made cured meats and accompaniments, traditional favorites like thịt kho trứng (caramelized braised pork belly and eggs) and bánh tét, a sticky rice roll that Nguyen fries for extra crunch.Many Koreans will look to dig into a bowl of tteokguk, a soup with white coin-shaped rice cakes that symbolize prosperity for Seollal. The newly opened (139 Division St., Chinatown) will feature chef Sunny Lee's take, a soothing short rib and oxtail broth topped with scallions, julienned egg and shredded seaweed; it's available throughout January.For a fun tteokguk mash-up, check out (123 Madison St., Two Bridges). Chef Sam Yoo's sausage and broccoli rabe version honors his Italian training and Korean American heritage by adding a pork ragu and charred broccoli rabe to the rice cakes, along with garlic and scallion. Try it from January 24 through January 31.On January 30 and 31, (5 Bleecker St., Noho) teams up with Jennifer Lee Ban of for a sweet, modern take on Korean rice cakes. Handcrafted gyeongdan, soft and chewy pillows of rice flour, will come in flavors such as chocolate, matcha, raspberry, black sesame and injeolmi (roasted soybean powder) with sesame. Eating gyeongdan during Seollal conveys wishes for family well-being, harmony and prosperity, and the cake's round shape represents unity. As a bonus, each dessert plate comes with sesame brittle and a small envelope with a $1 bill inside—a rare instance of a restaurant giving back money to diners.Explore even more Asian cuisine in NYC with our and a .