Hong Kong Kitchen

'Mind-blowing recipes from a mind-blowing chef' – Mel Giedroyc

'There's no better guide than Jeremy to these incredible flavours and food. This is real, proper Hong Kong cooking. Bosh!' – Tom Skinner

'Jeremy Pang is one of my favourite chefs. His food is sublime.' – Nisha Katona

Hong Kong's cuisine draws from traditions from around the world, from classic Chinese to America's west coast. Chef Jeremy Pang grew up with Hong Kong as his second home, and with these simple, delicious recipes, he brings its vibrant food culture to life with the very best dishes that the city has to offer.

Now he will help you recreate irresistible street food from dumplings, baos, and BBQ snacks, through to hotpots, rice pots, noodles, desserts, and drinks. He provides personal insight into the treasures of a place where east meets west in the most unforgettable way.

Chapters include:

Tips and Tricks of a Hong Kong Kitchen – Cook Once, Eat Twice; Double Frying & Double Cooking and more.

Street Snacks – Marbled Tea Eggs, Crispy Fish Crackling, Fried Stuffed Tofu and more.

Dumplings and Baos – Celery & Mushroom Dumpling (The Smiling Nun Fold); Black Pepper Glazed Short Rib Bao and the ultimate Bao Dough.

Claypots, Noodles & Braises – Fragrant Aubergine with Minced Pork; Beef Brisket Curried Noodles; Chinese Savoury Doughnut.

Sharing – Roast Duck; Hong Kong Char Siu; Tomato Egg with Spring Onion and Razor Clams with Black Bean Chilli.

Sides & Extras – Leftover Stir-Fry (Mei Chum Siu Chow); Quick Pickle Flat Green Beans with Kimchi; Quick Chilli Soy Sauce.

Desserts & Drinks – Steamed Milk Pudding; Peanut Butter French Toast with Condensed Milk; and Mango Sago and Sorbet.

Hong Kong Kitchen was originally published as Hong Kong Diner in 2017. This edition contains updates.