Hong Kong Diner: Recipes for Baos, Hotpots, Street Snacks and More

Hong Kong Diner is the first cookbook to explore the east/meets/west diner food crossover of Hong Kong. The definitive 'commuter town', where long/haul travellers break their flight for a night on the tiles, Hong Kong's cuisine draws on everything from classic Chinese to America's west coast to French Vietnamese. By necessity it's a fast/moving, cosmopolitan culture, a city with countless styles of dining and diverse ingredients. Chef Jeremy Pang grew up in Hong Kong and for him, Hong Kong Diner represents comfort food at its finest: Beef brisket noodle soup sits alongside Peanut butter French toast, Claypot rice beside Savoury doughnuts, Pineapple buns next to Milk tea, and he expertly brings together in this book the very best dishes that the city has to offer. Featuring over 70 recipes including irresistible street food like dumplings, buns and baos, tofu rolls and BBQ, through hotpots, rice pots, fried noodles, as well as desserts and drinks, the secrets of Hong Kong's cafes and food stalls are brought to vivid life in this unique book. With its cool aesthetic, vibrant photography and cutting/edge design, Hong Kong Diner is inspired by an exciting, unconventional place, where western sensibilities and food tastes overlap with an ancient cuisine, and whose influence is being seen in restaurants and dining scenes the world over.

Jeremy Pang started the School of Wok—the only Oriental and Asian cookery school in Central London—in 2009. His unique talent for creating accessible and inspiring lessons has quickly led to recognition in the modern Chinese food world, with reviews in The Sunday Times, Delicious magazine online, BBC Good Food, and more. Jeremy recently won Best Specialist Cookery School at the British Cookery School Awards.