Cheung Hong Man, executive chef of restaurant Sha Tin 18, at the Hyatt Regency Sha Tin, in Hong Kong. Photo: SCMP / Jonathan Wong
Cheung Hong Man, executive chef of restaurant Sha Tin 18, at the Hyatt Regency Sha Tin, in Hong Kong. Photo: SCMP / Jonathan Wong

Chef Cheung Hong-man on poon choi’s humble Hakka origins and how the festive dish has evolved

  • Cheung Hong-man grew up enjoying the communal feast in a Hakka village in Yuen Long
  • He now serves an elevated version of the dish at Hyatt Regency Sha Tin, where he is executive chef

Cheung Hong Man, executive chef of restaurant Sha Tin 18, at the Hyatt Regency Sha Tin, in Hong Kong. Photo: SCMP / Jonathan Wong
Cheung Hong Man, executive chef of restaurant Sha Tin 18, at the Hyatt Regency Sha Tin, in Hong Kong. Photo: SCMP / Jonathan Wong
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