What is Hong Kong’s most traditional dish? … and no, it’s not dim sum
Today the iconic food, reportedly first served to a Song emperor as he fled the Mongols, is shared by friends and family, including over Lunar New Year
People that have heard of poon choi know that is a coveted dish originating from Hong Kong’s New Territories – the area north of Kowloon that many indigenous inhabitants of our city call home.
Poon choi was traditionally prepared in villages only to eat at meals celebrating events such as weddings, important birthdays and of course, Lunar New Year.
However, as time went on people were able to enjoy the taste of the New Territories dish at villages all-year-round and eventually, restaurant groups, hotels and other caterers were able to replicate the recipe and it quickly became a hit around the new year festival.
For the uninitiated, poon choi features all the fantastic ingredients you sample during a Chinese banquet placed together in a huge basin or bowl.
Consisting of at least eight different main ingredients, including chicken and pork, these are actually layered and skilfully structured as a labour of love, rather than seemingly included at random.
The flavours of the dish increase in complexity as you make your way down the bowl.
The best layers lie on top for aesthetic reasons and also because of the Chinese tradition of serving the best to your guests first.
This would typically have meant seafood, chicken or prawns, but as the choice of ingredients available in Hong Kong has increased over time, abalone and sea cucumbers are now showcased as well.
