Pun Choy

I’ve heard so much from my sis-in-law about Pun Choy and how various types of ingredients are cooked individually before being neatly arranged or layered in a big metal bowl. At that time I was really eager to try out Pun Choy.

Finally I had a chance to savor this dish 2 months ago, during my nephew’s birthday party. You may be wondering why we’d Pun Choy for kids’ party? Well, my sis-in-law ordered this dish especially for her friends, as most of them have not seen or eaten this before. She has to place her order a few days earlier from a well-known restaurant at Sg. Buloh.

Here’s the pot of Pun Choy ordered by her. We had it brought home and kept warm on a portable stove.



This dish can serve between 10 to 12 people and if I’m not mistaken, the price was RM238 for this platter. I heard there is another more expensive platter, which has abalones, shark’s fin and scallops as the main ingredients. I was really amazed by the neat arrangement of the various ingredients. At first, I thought everything all mix up together….haha. As you can see, the top layer consists of poached chicken, roast duck, fish, prawns and vegetables. And the bottom layer consists of braised pork belly, braised trotter, shitake mushroom, abalone mushroom, beancurd sheets, etc. All these were put at the bottom so that they could absorb all the flavours from the ingredients placed on top. Really amazing, huh? So many types of dishes into 1 big tray. Overall, it was tasty (thumbs up) but too much meat already. We were all stuffed!!

Besides Pun Choy, here’s some of the food we’d on that day –

Stir-fry vegetables from the same restaurant and a bowl of mixed fruit salad (by me).


An assortment of pizzas from Dominos, steamed siew mai and fishballs.