Chef ArChan Chan of Ho Lee Fook has published her second book, titled ‘A Day in Hong Kong,’ elaborating on the treasured recipes Hong Kongers enjoy throughout our daily lives.
ArChan explores 70 Cantonese recipes found on morning breakfast tables, lunchtimes, and dinners. She expands on her first book ‘Hong Kong Local’ to elaborate on specific Hong Kong’s dining habits and preference for flavours.
“[Publishing A Day in Hong Kong] was an opportunity that knocked on my door. Smith Street Books first approached me when I was in Singapore, suggesting we publish a book together about Hong Kong cuisine,” ArChan tells Foodie.
“I was honoured and agreed to it immediately. It is also a way to showcase my love for my culture and tradition and do my part in contributing to the local cuisine. These recipes are built with the knowledge and experiences I gained throughout my culinary journey.”
The Cantonese cookbook explores the Early, Mid, Late, and Basics of recipes. Dishes like sa cha beef noodles, steamed scallops with glass noodles, Hong Kong-style poached chicken, and morning glory with fermented garlic feature with detailed ingredient lists and recipes.
The modern Cantonese chef says “This book is my love letter to Hong Kong. I’ve included recipes that are very popular and lesser-known, or rather, only Hong Kongers know about them, such as the sweet Chinese doughnut, satay beef instant noodles, Chi Fan (sticky rice rolls wrapped with fried dough stick, pork floss and pickled mustard root) and gai bo (chicken hot pot).”
“A Day In Hong Kong is available in multiple countries, so I hope Hong Kongers who are living overseas are able to cook these dishes, bringing them some comfort and warmth.”
Eager readers can head to Smith Street Books for links to purchase the book on Amazon in Australia, the UK, and US. The book can also be purchased online in Hong Kong at Bookazine.
