For the family, first day of lunar new year typically starts off with a sweet breakfast of fried 年糕 nian gao (sticky cake fritters made with glutinous rice and brown sugar). Filled with auspicious meanings, eating 年糕 is believed to symbolize 歩歩高升 ("raising oneself higher with each step" or making steady progress)!
Another family favourite is Chap Chye (stewed assortment of vegetables, mushrooms and dried beancurd). This goes really well with steamed rice.
I've always thought of this dish as interesting. Leftover fish, prawns, ngoh hiang (deep-fried roll stuffed with pork, waterchestnuts and prawns) and vegetables are mixed together and wok-fried to heat it all up. The dish therefore comes filled with many distinct flavours, all nicely blended together in a ketchup-based gravy.