Hong Kong Diner Recipes for Baos, Hotpots, Street Snacks and More


'Jeremy Pang's Hong Kong Diner is a virtual tour of Hong Kong through its wonderful, delicious food...filled with easy, clear and doable recipes with an insight into the unique culture of one of the world's greatest cities.' Ken Hom

Hong Kong Diner is inspired by an exciting, unconventional place, where western sensibilities and food tastes overlap with an ancient cuisine. The definitive ‘commuter town’ where long-distance travelers break their flight for a night out, Hong Kong’s cuisine draws on everything from classic Chinese to America’s west coast, through French, Portuguese, and British food. It’s a fast-moving, cosmopolitan culture, a city with countless styles of dining and diverse ingredients.

Chef Jeremy Pang grew up with Hong Kong as his second home. Hong Kong Diner represents comfort food at its finest: beef brisket noodle soup from one café, peanut butter French toast and milk tea from the next, claypot rice, savory doughnuts, the list goes on. Jeremy expertly brings together in this book the very best dishes that the city has to offer.

Featuring over 70 recipes including irresistible street food from dumplings, baos, and BBQ snacks, through to hotpots, rice pots, noodles, desserts, and drinks, and with a personal insight into the real culinary treasures of the city, Hong Kong Diner is a unique cookbook, one that explores the east-meets-west diner food crossover of Hong Kong alongside its history and customs, bringing this vibrant food culture to life.

read more

Love this? Share it around!

ISBN:

9781849499927

Format:

Hardback

Pages:

176

Dimensions:

22cm x 17cm

Weight:

710g

RRP:

$22.99

Category:

Food & Drink

Publisher:

Quadrille Publishing Ltd

Published:

03 October 2017

ABOUT THE AUTHOR

Jeremy Pang

In 2009 Jeremy Pang started the School of Wok -Europe's only award winning Oriental and Asian cookery school - and has never looked back. His unique talent for creating accessible, jargon-free lessons that both intrigue and inspire led him to quick recognition, with glowing reviews in the Sunday Times, Delicious Magazine Online, BBC Good Food, ES Magazine and many more. He was a contributor to Nigel Slater's