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As seen on the brand new 2025 TV series Jeremy Pang's Hong Kong Kitchen, this is an updated edition of Jeremy's classic Hong Kong Diner.
'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, and give you a 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 like Cook Once, Eat Twice; Double Frying & Double Cooking and more
Street Snacks including Marbled Tea Eggs, Crispy Fish Crackling, Fried Stuffed Tofu and more
Dumplings and Baos like including Celery & Mushroom Dumpling (The Smiling Nun Fold); Black Pepper Glazed Short Rib Bao and the ultimate Bao Dough.
Claypots, Noodles & Braises like Fragrant Aubergine with Minced Pork; Beef Brisket Curried Noodles; Chinese Savoury Doughnut.
Sharing like Roast Duck; Hong Kong Char Siu; Tomato Egg with Spring Onion and Razor Clams with Black Bean Chilli
Sides & Extras like Leftover Stir-Fry (Mei Chum Siu Chow); Quick Pickle Flat Green Beans with Kimchi; Quick Chilli Soy Sauce
Desserts & Drinks like 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.
- Publisher Name:Octopus Publishing Group
- Product Format:Hardback
- ISBN: 9780600639121
- Author:Pang, Jeremy
- Publication Date:2025-02-27
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