There are several renditions of how poon choi (in Hakka) or pen cai (Mandarin) came to be, but the general consensus is that it was first made by Hakka villagers who gathered whatever ingredients they had and cooked them in a wooden bucket sometime during the Song Dynasty (AD1132-1279). The food was then served to a visiting emperor, an emperor.
Weets Eats News - Now that the Year of the Rabbit is within reach, it’s time to take stock of the best offerings this season. Here are eight of my favourites. Royal Seafood Pot Hovering on the top of my CNY list is Red House Seafood’s Royal Seafood Pot ($298) . Read more at www.tnp.sg
Makan News - Chinese New Year is my favourite food season because I love CNY dishes. I enjoy the heartiness, the full-on flavours, and the comfort these dishes bring. I hear most restaurants are booked solid for the reunion day meal, so you may want to plan for an. Read more at www.tnp.sg