| Dowda
Happening -- An Evening with Artists and Events without THE CANOPY
"A derelict soy sauce plant in a remote part of Hong Kong may sound like an unlikely setting for an art happening,
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Dowda - Artistic Events in the unconventional space of soy sauce plant |
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| Poon Choi Served - A rare chance for a taste of New Territories at its winter feast At the conclusion of the events, special Chinese dinner Poon Choi (or Big Bowl Feast) is served at the venue. Poon Choi is a special winter feast of the New Territories inhabitants. A large bowl of seafood like shrimp, crab, scallops, squid and oysters, together with fishballs, bean curd, mushrooms, taro, chicken and pork are served in a wooden basins on a big round table. The feast is usually held right before the Chinese New Year, as a gesture of goodwill and prosperity for the coming year. By combining Poon Choi dinner in the Dowda events, this is a perfect way to understand the pioneering arts and the traditional culture of our very own localite without the West Kowloon Canopy being built. |
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| More information about Poon Choi (from
www.discoverhongkong.com ) "Poon Choi" or "Big Bowl Feast" - a type of food served in wooden basins rather than traditional porcelain or metal - has become so popular that many people visit the New Territories specifically to try this age-old delicacy. The tradition dates back to the late Sung (or Song) Dynasty (AD1270s), when the Yuen army invaded China and the imperial family was forced to flee south to Hong Kong. Villagers in the New Territories were forced to use big wooden basins to serve the imperial entourage as they could not find sufficient porcelain or metal containers to hold the Big Bowl Feast. The emperor was doubtless satisfied with his meal but it certainly couldn't compare with today's Poon Choi, which often includes pork, beef, lamb, chicken, duck, abalone, ginseng, shark's fin, fish maw, prawn, crab, dried mushroom, fish ball, squid, dried eel, dried shrimp, pig skin, bean curd sticks and radish. Once cooked the mouth-watering ingredients are layered in a basin, with ingredients that can absorb sauces such as radish, dried eel, dried shrimp, pig skin and bean curd on the bottom. Braised pork is placed in the middle layer while traditional village delicacies such as chicken, duck, fish and prawn are left till last. Poon Choi is normally eaten layer by layer instead of "stirring everything up", but those who cannot wait will often choose to pick up the juicy radish at the bottom first using shared chopsticks. Formerly a dish exclusive to walled villages and served only during religious rituals, festivals, special occasions and wedding banquets, Poon Choi can now be enjoyed at many restaurants in the autumn and winter or on special occasions throughout the year. |
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