Poon choi is a staple dish for many people in China, and it is especially common during Chinese New Year. Hong Kong’s Hyatt Regency Sha Tin executive chef Cheung Hong-man tells Inkstone how he refines the humble Cantonese dish. Was poon choi always a part of your village life? Growing up, poon choi was part of my heritage. In the early 1970s, Hong Kong was not so prosperous. I remember rain dripped in and flooded the old houses. Back then, poon choi was common. My village wasn’t that big, just 100 to 150 people, but it’s been there for over 100 years. How did they prepare it? You couldn’t just order out for food then. You called everyone in the village who knew how to cook to help out.
Feb 10, 2021