Vegetarian poon choi served at Soil to Soul in K11 Musea, Tsim Sha Tsui East, Hong Kong. Traditionally eaten on festive occasions in villages in the Pearl River Delta, poon choi has evolved into a gourmet dish. Photo: Soil to Soul Vegetarian poon choi served at Soil to Soul in K11 Musea, Tsim Sha Tsui East, Hong Kong. Traditionally eaten on festive occasions in villages in the Pearl River Delta, poon choi has evolved into a gourmet dish. Photo: Soil to Soul
Vegetarian poon choi served at Soil to Soul in K11 Musea, Tsim Sha Tsui East, Hong Kong. Traditionally eaten on festive occasions in villages in the Pearl River Delta, poon choi has evolved into a gourmet dish. Photo: Soil to Soul
Food and Drinks

‘Big bowl feast’, communal meal for festive occasions in southern China: how poon choi became a gourmet feast, now available as takeaway

  • Traditionally eaten in villages on festive occasions, poon choi has evolved into a gourmet dish using ingredients like abalone and roast duck
  • With gathering restrictions still in effect in Hong Kong, restaurants are offering the dish as takeaway for families to enjoy at home

Topic |   Food and Drinks
Vegetarian poon choi served at Soil to Soul in K11 Musea, Tsim Sha Tsui East, Hong Kong. Traditionally eaten on festive occasions in villages in the Pearl River Delta, poon choi has evolved into a gourmet dish. Photo: Soil to Soul Vegetarian poon choi served at Soil to Soul in K11 Musea, Tsim Sha Tsui East, Hong Kong. Traditionally eaten on festive occasions in villages in the Pearl River Delta, poon choi has evolved into a gourmet dish. Photo: Soil to Soul
Vegetarian poon choi served at Soil to Soul in K11 Musea, Tsim Sha Tsui East, Hong Kong. Traditionally eaten on festive occasions in villages in the Pearl River Delta, poon choi has evolved into a gourmet dish. Photo: Soil to Soul
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