Hong Kong food city

Hong Kong food city

Tony Tan

Book - 2017

To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots.

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Location Call Number   Status
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Subjects
Cooking, Chinese.
Cooking > China > Hong Kong.
Cookbooks.
Genres
Cookbooks
Published
Sydney : Murdoch Books 2017.
Language
English
Main Author
Tony Tan (author)
Item Description
Includes index.
Physical Description
255 pages : color illustrations ; 27 cm
ISBN
9781760522698
9781760527716
  • A brief history of Hong Kong
  • Hong Kong pantry
  • Starter, soups and cold dishes
  • Meat
  • Poultry
  • Seafood
  • Vegetables
  • Rice and noodles
  • Dim sum
  • Desserts and pastries
  • Basic recipes.
Review by Publisher's Weekly Review

Tan, who runs a cooking school in Melbourne, Australia, takes readers on an immersive and wildly informative food tour of Hong Kong. Tan's artful selection includes recipes for such street-food staples as curry fish balls; popular restaurant items such as prawn toast, Peking duck, and steamed pork and prawn dumplings; and less-familiar dishes, including a smoky salt-baked chicken. He also presents high-end fare from Michelin-starred restaurants that is suited to more experienced cooks, such as steamed crab claw with egg-white custard, lotus root "Meatballs" with roast tomato sauce, and Lava Bao, a steamed bao bun filled with a savory sweet custard made with duck egg yolks. 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. Tan's knowledge, conversational style, and solid recipes makes for a thoroughly enjoyable and educational resource. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved

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