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Tony Tan
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Hong Kong Food City Hardcover – October 8, 2019

by Tony Tan (Author)
4.6 out of 5 stars 49 ratings
Tony Tan first got the inspiration to write Hong Kong Food City after eating the delicious mantis prawns (previously unknown to him) in Sai Kung. After all, how many chefs, cooks and gastronomes know that the best dim sum experience is to be had in Hong Kong? Or that the only place to try the classic dish sweet and sour pork is in a snake restaurant?  Or that one of the best contemporary Western meals in the world is to be enjoyed in Hong Kong, a country situated in the East?

In Hong Kong Food City, Tony imparts his incredible knowledge of the dynamic cultural landscape of a city whose Chinese roots are also intertwined with deep colonial connections back to England. Equally at home with some of the best dim sum in the world and English high tea, Hong Kong-ers are a sophisticated lot. As such, Hong Kong’s food scene is not only exciting but it's one of the only places in the world where you can enjoy true Michelin star food at an affordable price. 

The first book to look at the Hong Kong food scene from all perspectives, Hong Kong Food City is a comprehensive book that not only contains approachable authentic recipes but provides the background to the eclectic food scene via an explanation of history, culture, cooking styles and social norms. Its 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 starters, soups and cold dishes, dim sum and seafood, Tony 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 flavours from across Hong Kong, Tan takes the reader on a culinary adventure that will educate their palate and give them the skills to create Chinese food at home. 

Part food immersion, part travel experience, Hong Kong Food City extends beyond the recipes as it offers stories of chopstick etiquette and tea houses, and explains how Hong Kong became the city it is today. In combination with the stunning shots of the city’s streets, galleries, restaurants and famous light show, these stories create a window into the culinary culture of Hong Kong making it accessible and enticing to all. 
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  1. Print length
    256 pages
  2. Language
    English
  3. Publisher
    Murdoch Books
  4. Publication date
    October 8, 2019
  5. Dimensions
    8.38 x 1 x 10.5 inches
  6. ISBN-10
    1760527718
  7. ISBN-13
    978-1760527716
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From the Publisher

Hong Kong Food City

Hong Kong Food City

Contains approachable authentic recipes but provides the background to the eclectic food scene via an explanation of history, culture, cooking styles and social norms.

My Chicken Bao

This recipe is inspired by an incredible dish I enjoyed at Little Bao, an edgy diner conceived by chef May Chow, and one of the hottest places to dine in Hong Kong. May is a friend and one helluva talented chef. She was named Asia’s Best Female Chef 2017 by Asia’s 50 Best Restaurants, an offshoot of the World’s 50 Best Restaurants awards. May presents her bao like a hamburger. My version is shaped like a gua bao, a Chinese sandwich-style steamed bun. I’ve given the recipe for these buns below, or they can be found in the freezer section of Asian grocers.

Fish-Fragrant Eggplant

Probably as famous as ma po doufu, fish-fragrant eggplant from Sichuan is another classic. There’s no fish in this dish – the name refers to the hot, sweet, sour and spicy flavours that are used in Sichuan-style seafood dishes. The eggplant is typically served buttery soft, although recently some Sichuan restaurants have been coating it with a light dusting of cornflour before deepfrying and serving it crisp and crunchy.

Editorial Reviews

Review

"Photos of everyday life, essays on the Chinese approach to cooking (Chinese cooks were using every part of the animal before “nose to tail” became fashionable, he notes), instructions on making stock, and a crash course in dim sum are just some of the many reasons the book will resonate with armchair travelers and fans of Asian cuisine."―Publisher's Weekly

About the Author

Tony Tan is a cook's cook known for his mastery of technique, depth of knowledge, and generosity of spirit. He's the expert chefs go to when they want to tweak a dish. Tony was born in Malaysia to a Chinese family who owned restaurants. In the 1970s he moved to Melbourne to study renaissance history and Chinese language (he's a fluent Cantonese and Mandarin speaker, as well as Hainanese, Hakka, Hokkien, Spanish and French), but instead became involved in its food scene. He owned the restaurant Shakahari in Melbourne, then Tatler's cafe in Sydney, before taking himself to Europe to cook in France and study and at Leiths in London. Back in Australia, he took food tours, appeared on TV, wrote for Gourmet Traveller, and opened a cooking school in Melbourne. He now lives in regional Victorian Trentham, where he runs intimate sold-out cooking classes, tends his vegetable patch, and plans regular trips to Melbourne to eat widely and connect with hospitality industry family.

Product details

  • Publisher ‏ : ‎ Murdoch Books (October 8, 2019)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 1760527718
  • ISBN-13 ‏ : ‎ 978-1760527716
  • Item Weight ‏ : ‎ 2.65 pounds
  • Dimensions ‏ : ‎ 8.38 x 1 x 10.5 inches
  • Customer Reviews:
    4.6 out of 5 stars 49 ratings

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4.6 out of 5 stars
49 global ratings

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  • David
    5.0 out of 5 stars Hervorragendes Kochbuch zur kantonesische Küche
    Reviewed in Germany on November 15, 2020
    Verified Purchase
    Eine gute Einführung in die Küche Hong Kongs
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  • Amazon Customer
    5.0 out of 5 stars Excellent
    Reviewed in the United Kingdom on June 15, 2022
    Verified Purchase
    Recommended by a chef Friend of mind, well with the money. The beef short rib recipe... amazing!!
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  • Jennifer Chung
    5.0 out of 5 stars Just received. Recipes looks good.
    Reviewed in Canada on October 14, 2021
    Verified Purchase
    Haven't tried yet. Looking forward to it. Nice light read at a glance.

    In terms of feel, nice book, nice pages but the hardcover print is super pixelated. Little things. Will update once I've made few things. Super excited!
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  • Georg Ferretti
    5.0 out of 5 stars Great recipes
    Reviewed in Germany on October 28, 2018
    Verified Purchase
    A beautyfull authentic book
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  • online customer
    4.0 out of 5 stars Satisfactory
    Reviewed in Canada on June 10, 2022
    Verified Purchase
    Satisfactory and adequate kitchen usage. Thank you.
    Report