Poon Choi (pronounced: Phùn-tshoi), also known as pun choi or Big Bowl Feast, is a traditional type of dish originating from Hong Kong village cuisine. It may also be found in different parts of Hong Kong. It is served in wooden, porcelain or metal basins. Ingredients Poon Choi includes ingredients such as pork, beef, lamb, chicken, duck, abalone, ginseng, shark fin, fish maw, prawn, crab, dried mushroom, fishballs, squid, dried eel, dried shrimp, pigskin, beancurd and Chinese radish. Poon Choi is special in that it is composed of many layers of different ingredients. It is also eaten layer by layer instead of "stirring everything up", but impatient diners may snatch up the popular daikon radish at the bottom first using shared chopsticks. Traditional Village Poon Choi is served in large metal washing bowls with a perforated metal plate at the bottom to keep food from burning, as it is kept warm on a portable stove as it is being served. Some restaurants or providers change the poon choi and add fresh shrimp and fresh oyster instead of dried ones. This increases the potential risk of contamination by bacteria that causes disease. It has to be cooked thoroughly. Cultural aspect It is often served during religious rituals, festivals, special occasions and wedding banquets in open area of villages. From the 1990s, Poon Choi became popular among urban dwellers and can also be enjoyed at many Cantonese restaurants in the autumn and winter or on special occasions throughout the year. http://en.wikipedia.org/wiki/Poon_choi 
Our line dancing group had a poon choy feast on 31 March 2011. 
Kelly, Janet and Sylvia 
It was at KK, Taman Midah 
As a prelude to the main dish, we had this "four seasons" 
served on a unique box like tray 
digging in 
so artistically presented 
scallops, deep fried pork ball, yam balls..the usual four seasons 
close up of the edible art 
here comes the main dish...POON CHOI!!!! 
the helper will dish out the goodies for us 
sorry! I took the this picture after all the top layers have been dished out! 
the bottom layer 
steaming hot! 
this man is helping us to take out the expensive top layers to make sure everyone gets a fair share and no one stirs everything up, because you have eat layer by layer 
so that we can have one of each: shitake mushroom, scallops, abalone, prawn, and other costly stuff that I cannot name!
picture of the food that cost more than Rm25 each for e.g.
what's left at the bottom: fish maw, pig skin, chicken feet, chicken...
served with rice
glutinuous rice with mushroom and pork
dessert
magic mirror jelly like what we used to make during our domestic science classes in Convent
Kelly brought Johnny Black Label to enjoy
red wine is complimentary from KK restaurant.
picture of the food that cost more than Rm25 each for e.g. 
what's left at the bottom: fish maw, pig skin, chicken feet, chicken... 
served with rice 
glutinuous rice with mushroom and pork 
dessert 
magic mirror jelly like what we used to make during our domestic science classes in Convent 
Kelly brought Johnny Black Label to enjoy 
red wine is complimentary from KK restaurant. 
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