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

Description

Hong Kong Diner is the first cookbook to explore the east-meets-west diner food crossover of Hong Kong. The definitive 'commuter town', where long-haul travellers break their flight for a night on the tiles, Hong Kong's cuisine draws on everything from classic Chinese to America's west coast to French Vietnamese. By necessity it's a fast-moving, cosmopolitan culture, a city with countless styles of dining and diverse ingredients. Chef Jeremy Pang grew up in Hong Kong and for him, Hong Kong Diner represents comfort food at its finest: Beef brisket noodle soup sits alongside Peanut butter French toast, Claypot rice beside Savoury doughnuts, Pineapple buns next to Milk tea. In it, Pang expertly brings together in this book the very best dishes that the city has to offer. Featuring over 70 recipes including irresistible street food like dumplings, buns and baos, tofu rolls and BBQ, through hotpots, rice pots, fried noodles, as well as desserts and drinks, the secrets of Hong Kong's cafes and food stalls are brought to vivid life in this unique book. With its cool aesthetic, vibrant photography and cutting-edge design, Hong Kong Diner is inspired by an exciting, unconventional place, where western sensibilities and food tastes overlap with an ancient cuisine, and whose influence is being seen in restaurants and dining scenes the world over.

Jeremy Pang runs the award-winning School of Wok cookery school in London's West End. He is the author of Chinese Unchopped (2015) and appears frequently on television.

an incredibly thorough exploration of what [author and chef Jeremy Pang] calls the epitome of Chinese comfort food: the Hong Kong diner. . If you're able to go to Hong Kong, he gives tips for how to eat like a local, but if you prefer to replicate it at home, there are tons of recipes, tips, and tricks to bring the Hong Kong diner experience into your own kitchen. When I get some time, I'm planning to try out the claypot rice and (fingers crossed) master at least one bao technique. - Katie Whittaker, Saveur.com