Poon Choi, a dish with humble yet royal beginnings, steals the spotlight at Ee Chinese Cuisine at the Eastin Hotel Kuala Lumpur this Chinese New Year
History has it that during the late Song dynasty, the Mongols invaded the royal kingdom in China, forcing the emperor to flee to the Guangdong province. Honoured by his presence, the locals decided to feed him and his army with the best that they had, but soon realised that while they had food aplenty, it was servingware that was in short supply. Their solution? To put everything into large wooden washbasins, a practice that would soon find its place at weddings and festivals, especially to welcome the New Year.
Award-winning chef Chong Swee Chyuan from Ee Chinese Cuisine at the Eastin Hotel Kuala Lumpur has reinterpreted this Chinese New Year classic and curated the most luxurious Poon Choi ever, using only the finest ingredients.
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Two-head Australian abalones, Japanese dried scallops, New Zealand fish maw, Liao Dong sea cucumber, extra large sea prawns, Sha Jing Hao oysters, and premium mushrooms deck the top layer of this one-pot dish.
A whole Australian lobster occupies the first layer, highlighting the very best that the ocean has to offer.
The second layer sees poultry as the main element, featuring a whole Peking Duck and smoked organic village chicken, alongside Chinese cabbage and braised bean curd skin.
Yam and white radish constitute the bottom layer to soak up all the flavours from the ingredients on top.
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