Hong Kong is a city practically bursting at the seams with incredible food and with people who love to eat it. The city’s cultural and economic promise attracts dreamers and travelers from around the world, and its known as a one-of-a-kind melting pot of Eastern and Western influence.
Take a culinary tour, this book begins with elements of a traditional Hong Kong breakfast: congee (rice porridge) and yau cha kwai (oil fried bread sticks). As the day progresses, street eat recipes include Sichuan-style chāo shǒu (wontons), fresh and steaming har gow dim sum (steamed shrimp dumplings) and ngau lam mein (beef brisket noodles). There’s plenty of sweets, too – including “pineapple” bread, alongside a cup of HK-style milk tea.
Hong Kong is an explorer’s dream and a food-lover’s paradise. Hong Kong Local brings you 70 recipes for the dishes that define the city, so you can capture the magic of Hong Kong at home.
Hong Kong-born chef Chan ArChan adopted her love for food from a young age, watching her grandmother prepare each meal bursting with flavours and most importantly a desire to nurture, connect and share precious moments with her family over food. After relocating to Melbourne, Australia, ArChan worked in the kitchens of the city's most iconic restauraunts, before being appointed head chef at Ricky & Pinky's. ArChan is currently heading the kitchen at Singapore’s LeVeL 33.
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