As the Lunar New Year approaches, a popular Hong Kong izakaya, Shinji (申子), is introducing a significant twist to the customary celebratory poon choi, or “basin dish,” by infusing it with premium Japanese flavors and ingredients. Breaking away from conventional Cantonese preparations, Shinji’s “Extreme Lobster Japanese Poon Choi” offers a decadent communal dining experience centered around a rich tori-paitan (chicken bone broth), promising an ambitious and flavorful alternative for holiday gatherings.
Reinventing the Festive Tradition
The annual tradition of sharing poon choi symbolizes unity and prosperity, often resulting in high demand for takeaway options during the peak festive season. However, for those seeking modern culinary excitement, Shinji’s offering provides a novel approach, substituting heavy, traditional sauces with a deeply flavored yet balanced creamy chicken broth base.
The deluxe basin is meticulously assembled, featuring a curated selection of high-end seafood and specialty Japanese meats. Key ingredients highlight international sourcing and meticulous preparation:
- Fresh Boston Lobster: A prominent centerpiece, adding luxury and sweetness.
- Hiroshima Oysters and Hokkaido Scallops: Ensuring fresh, high-quality Japanese seafood excellence.
- Japanese Iso-ni Abalone: A classic addition, prepared slowly in soy sauce broth.
- Specialty Meats: Including tender Kagoshima pork soft bone, flavorful teriyaki chicken, and savory Japanese char siu (pork).
The inclusion of these ingredients, often unexpected in a traditional poon choi, transforms the dish into a sophisticated Japanese hot pot hybrid, appealing to modern palates.
An Interactive Culinary Finale
One of the most engaging aspects of this festive offering is the interactive element reserved for the end of the meal. Once the main ingredients are consumed and the broth has absorbed all the various flavors, diners are invited to utilize the remaining rich tori-paitan as a foundation for a unique cheesy eel takikomi gohan (Japanese mixed rice).
In a clever fusion of techniques, the leftover broth is mixed with high-quality ingredients provided: premium Hokkaido Nanatsuboshi rice, tender eel slices, and a generous trio of cheeses. This transformation results in a deeply satisfying, savory rice dish that acts as a glorious coda to the feast, minimizing waste and maximizing flavor. Furthermore, the poon choi is served in a durable cast-iron pot, designed to retain heat and meat juices, which customers can keep for future use, adding an element of sustainability and value to the purchase.
Pricing and Availability Details
The “Extreme Lobster Japanese Poon Choi” is available in two sizes to accommodate different group sizes:
- Small (2–4 persons): HK$2,200
- Large (4–6 persons): HK$2,600
Due to the labor-intensive, fresh preparation involved, the offerings are limited and require advance booking. Customers must place their orders at least two working days prior to their desired dining date.
Key Supply Dates: The basin dish is strictly available for pick-up/dining on specific dates in the lead-up to and during the Lunar New Year holidays: February 7th, 8th, 14th, 15th, and 16th (based on the original source dates for 2026). Interested parties are strongly advised to secure their reservation through the official designated booking channels promptly, as the artisanal production volume will be capped.
Shinji Izakaya’s bold move to integrate high-quality, authentic Japanese elements into the revered poon choi format demonstrates a growing trend in Hong Kong’s dining scene: blending traditional festive customs with innovative, international gastronomy. This elevates the celebratory meal beyond simple function, establishing a new benchmark for luxury holiday dining in the city.