Poon choi is a delectable savoury meal typically eaten during festive communal gatherings in southern China. The Cantonese name poon choi – also known as pen cai in Mandarin – means ‘basin feast,’ which is a direct reference to the big pot that the dish is served in.
The dish is instantly recognisable thanks to its larger-than-life presentation. Copious amounts of ingredients such as abalone, fish maw, scallops and prawns are layered up in a wide pot and doused in a rich sauce that includes oyster sauce and soy sauce.
Poon choi prepared by higher-end restaurants often shows precise arrangements of expensive ingredients in a refined pot, covered in the shiny sauce. The result is a dish to be enjoyed by one’s eyes as well as taste buds.
One example of the high-end poon choi available in Hong Kong is put together by Man Ho, the one-Michelin-star Chinese restaurant in JW Marriott in Admiralty on Hong Kong Island.
