Traditionally, a Hakka delicacy and only available during weddings and festivals in the village and old rural districts in China.
Nowadays, it is too commercialized in Malaysia, easily available throughout the year.
Some restaurants need two days reservation in advance to prepare the dish which is served in a clay pot, with layer upon layer of meat and vegetables.
The quality get better if diners are prepare to pay more money.
We celebrated Mother's Day@ Loong Foong Seafood. with two big clay pots of Pun Choy and a plate of stir fried Four Heavenly Kings vegetables.
The Pun Choy was enough to feed 17 of us but the high level of MSG made us thirsty !
|Four Heavenly Kings-stir fried baby long bean, petai, four angled bean and lady finger in a onion chillies sambal.|
Location: 1, Jalan 20/13,