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Hong Kong Cult Recipes (mini)
Series: Mini Cult Recipes
Brief Description
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. Hong Kong Cult Recipes (mini) by Tony Tan explores this...
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Format: Hardback
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Hong Kong Cult Recipes (mini)
$3299
Unit price
/
Unavailable
Around the island in 80 recipes - part travel experience, part food immersion.
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Description
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.
Hong Kong Cult Recipes (mini) by Tony Tan explores this vibrant city through 80 exquisite cult dishes, from the cutting-edge contemporary to the traditional, encompassing both the high and low of Hong Kong cuisine. Discover recipes from the city's iconic hotels, bustling 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.
Series: Mini Cult Recipes
View allBook Details
INFORMATION
ISBN: 9781761501548
Publisher: Murdoch Books
Format: Hardback
Date Published: 02 June 2026
Country: Australia
Imprint: Murdoch Books
Audience: General / adult
DIMENSIONS
Width: 145.0mm
Height: 185.0mm
Weight: 600g
Pages: 256
About the Author
Born in Malaysia and fluent in both Mandarin and Cantonese, Tony Tan trained at La Varenne, France, and Leiths School of Food and Wine in the UK. He has presented master classes and been guest chef at hotels and restaurants throughout Australia, China, Malaysia, Vietnam, New Zealand and Spain, including the Ritz in Madrid and Alambique, one of Spain's top cooking schools. He was an international judge at Hong Kong's premier Chinese cuisine challenge, The Best of the Best Culinary Competition. He writes for magazines and newspapers in Australia and internationally and comments regularly in the media on food and wine.
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