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Hong Kong Food City Hardcover – October 8, 2019

4.5 out of 5 stars 44 ratings

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$49.99

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From the Publisher

My chicken bao

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.

My chicken bao

Cantonese twice-cooked prawns with soy sauce

Lotus root ‘meatballs’ with roast tomato sauce

Vietnamese yellow curry

Fish-fragrant eggplant

Fish-Fragrant Eggplant

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.

Fish-fragrant eggplant

Wontons with red chilli oil

Steamed glutinous rice parcels in lotus leaves

Basil dragon pearls, panna cotta and ginger ice cream

Editorial Reviews

Review

"Photos of everyday life, essays on the Chinese approach to cooking (Chinese cooks were using every part of the animal before “nose to tail” became fashionable, he notes), instructions on making stock, and a crash course in dim sum are just some of the many reasons the book will resonate with armchair travelers and fans of Asian cuisine."―Publisher's Weekly

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.

Product details

  • 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:
    4.5 out of 5 stars 44 ratings

Customer reviews

4.5 out of 5 stars
4.5 out of 5
44 global ratings

Top reviews from the United States

There are 0 reviews and 11 ratings from the United States

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Amazon Customer
5.0 out of 5 stars Excellent
Reviewed in the United Kingdom 🇬🇧 on June 15, 2022
Jonny Bagels
4.0 out of 5 stars Uncomplicated recipes and good tasting results that will surpass your local takeaways efforts
Reviewed in the United Kingdom 🇬🇧 on March 2, 2019
3 people found this helpful
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Margaux
5.0 out of 5 stars Very good book
Reviewed in the United Kingdom 🇬🇧 on September 19, 2018
2 people found this helpful
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philip teare
5.0 out of 5 stars Very Authentic
Reviewed in the United Kingdom 🇬🇧 on May 20, 2021
One person found this helpful
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Bobby
1.0 out of 5 stars too complex
Reviewed in the United Kingdom 🇬🇧 on August 13, 2022