Hong Kong Food City Hardcover – October 8, 2019
In Hong Kong Food City, Tony imparts his incredible knowledge of the dynamic cultural landscape of a city whose Chinese roots are also intertwined with deep colonial connections back to England. Equally at home with some of the best dim sum in the world and English high tea, Hong Kong-ers are a sophisticated lot. As such, Hong Kong’s food scene is not only exciting but it's one of the only places in the world where you can enjoy true Michelin star food at an affordable price.
The first book to look at the Hong Kong food scene from all perspectives, Hong Kong Food City is a comprehensive book that not only contains approachable authentic recipes but provides the background to the eclectic food scene via an explanation of history, culture, cooking styles and social norms. Its 80 recipes are inspired by the island’s dishes, from the Peninsula Hotel and the stalls of the night markets, to the high-end restaurants of the Grand Mandarin Oriental and a legendary dumpling house on the edge of Kowloon. With chapters including starters, soups and cold dishes, dim sum and seafood, Tony Tan’s recipes range from the classic sweet and sour soup and seaweed salad with sakura shrimp to bang bang chicken and the delicious Korean spicy pork wraps. By outlining the basic pantry necessary for cooking his recipes and using flavours from across Hong Kong, Tan takes the reader on a culinary adventure that will educate their palate and give them the skills to create Chinese food at home.
Part food immersion, part travel experience, Hong Kong Food City extends beyond the recipes as it offers stories of chopstick etiquette and tea houses, and explains how Hong Kong became the city it is today. In combination with the stunning shots of the city’s streets, galleries, restaurants and famous light show, these stories create a window into the culinary culture of Hong Kong making it accessible and enticing to all.
From the Publisher
Hong Kong Food City
Contains approachable authentic recipes but provides the background to the eclectic food scene via an explanation of history, culture, cooking styles and social norms.
My Chicken Bao
This recipe is inspired by an incredible dish I enjoyed at Little Bao, an edgy diner conceived by chef May Chow, and one of the hottest places to dine in Hong Kong. May is a friend and one helluva talented chef. She was named Asia’s Best Female Chef 2017 by Asia’s 50 Best Restaurants, an offshoot of the World’s 50 Best Restaurants awards. May presents her bao like a hamburger. My version is shaped like a gua bao, a Chinese sandwich-style steamed bun. I’ve given the recipe for these buns below, or they can be found in the freezer section of Asian grocers.
Probably as famous as ma po doufu, fish-fragrant eggplant from Sichuan is another classic. There’s no fish in this dish – the name refers to the hot, sweet, sour and spicy flavours that are used in Sichuan-style seafood dishes. The eggplant is typically served buttery soft, although recently some Sichuan restaurants have been coating it with a light dusting of cornflour before deepfrying and serving it crisp and crunchy.
About the Author
Tony Tan was born on the east coast of Malaysia into a restaurant-owning family. Chef-trained in France and England, Tony is fluent in several languages and hosts intense culinary and cultural tours to Southeast Asia, China and Spain. In 2001 he established his Melbourne cooking school, since selected as one of the best in the world. He is the 2017 international judge at Hong Kong’s cuisine challenge, The Best of the Best Culinary Competition, and his cookery school was ranked 22 best in the world by Financial Times London.
- Publisher : Murdoch Books; Illustrated edition (October 8, 2019)
- Language : English
- Hardcover : 256 pages
- ISBN-10 : 1760527718
- ISBN-13 : 978-1760527716
- Item Weight : 2.68 pounds
- Dimensions : 8.38 x 1 x 10.5 inches
- Customer Reviews:
Top reviews from other countries
Some of the ingredients might be hard to get like the chinese sausages, but they are available on line or you may need to locate a Chinese wholesaler and stock up on them. Anyway a trip to a decent wholesaler is a good experience in itself ;-)
Once you have the staples in your store cupboard you are good to go
The recipes are adapted to my western palate and the ingredients are relatively easy to find.
I have tried a few recipes so far and they all turned out great.