Coronavirus: feast-in-a-bowl poon choi takes off as Hong Kong’s restaurants scramble to grow delivery orders

At her French restaurant in Central, Vivienne Mak brings out a big metal bowl covered with golden puff pastry. People are always delighted when they tear into the pastry to find lobster, abalone, tiger prawns and mussels layered in a fragrant lobster bisque.Mak, owner of Fast Gourmet, calls the dish a French-accented version of poon choi, the traditional Cantonese festive casserole featuring a variety of ingredients considered auspicious, all layered in a warm, flavoursome gravy.It was her…

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