Hong Kong Food City

Hong Kong Food City (Affiliate Link)is a new cookbook by Tony Tan that I was fortunate enough to receive to review.

In fact I was sent eleven cookbooks at one time. So my plan is to take you on a culinary journey around the world. But I will intersperse my book reviews with some posts about other pertinent information. As much as I adore cookbooks, even I would be bored reading about book after book without a break.

Hong Kong Food City is the second book I am writing about from the series. The first was actually Lands of the Curry Leaf. So we are going to be staying in Asia for a bit because after Tony Tan’s book the next one I will tell you about is My Asian Kitchen by Jennifer Joyce.

About the Book

In his amazing cookbook Chef Tony Tan imparts his incredible knowledge of the dynamic cultural landscape of a city whose Chinese roots are also intertwined with deep colonial links back to England. Tony is just as at home with some of the best dim sum in the world as he is with English high tea. Because Hong Kong-er are such a sophisticated group the food scene  there is not only exciting but also one of the only places in the world where you can enjoy true Michelin star food at an affordable price.

Hong Kong Food Scene

This is the first book to view the Hong Kong food scene from all perspectives. Hong Kong Food City is a comprehensive volume that contains approachable authentic recipes. And along with those recipes you are provided with the background to the eclectic food scene via an explanation of history, culture, cooking styles and social norms. The 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 a brief Hong Kong history; Hong Kong pantry; starters, soups and cold dishes; dim sum; seafood; rice and noodles; desserts and pastries and more, Chef 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 flavors from across Hong Kong he takes us on a culinary adventure that will educate your palate and give you the skills to create Chinese food at home.

Welcome to Hong Kong! Part food immersion and part travel experience, Hong Kong Food City reaches beyond the recipes and offers stories of chopstick etiquette and tea houses, explaining how Hong Kong became the city it is today.There are stunning shots of the city’s streets, galleries, restaurants and famous light shows by photographer Greg Elms. Along with the amazing photos Tan relates stories that create a window into the culinary culture of Hong Kong making it accessible and enticing to all.

About the Author

Tony Tan was born on the east coast of Malaysia to a family of restaurant owners.He trained as a chef in France at La Varenne and in the United Kingdom at Leiths School of Food and Wine. To say he is an over achiever is putting it mildly. 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, which has since been selected as one of the best in the world. He was an international judge at Hong Kong’s premier Chinese cuisine challenge, The Best of the Best Culinary Competition. And as if that wasn’t enough, he writes for magazines and newspapers in Australia and internationally and comments regularly in the media on food and wine.

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Disclaimer: This item was sent to me to review. But the opinions expressed are 100% my own.