Pen cai, or poon choy in Cantonese (which when translated means “basin dish”), is a wonder pot, full of decadent Chinese New Year delicacies that range from abalone and dried oysters to sea cucumber and fish maw.
The dish, which dates back to the Song Dynasty, has become increasingly popular in Singapore over the last decade. In fact, pen cai is now a staple for the auspicious season. You can even make your own with our recipe here!
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Essentially, the pot includes braised dried seafood, roast meats and stewed vegetables, ladled with a rich and thick oyster sauce and stock-based gravy. Here are five pen cai offerings to usher in the Chinese New Year: