Experience Hong Kong’s fascinating food culture through the eyes of local artisans, restaurateurs and street-side hawkers. Read about yin yang food theory, the impact of colonialism on cha chaan teng dishes and the origins of dim sum. Learn handy Cantonese terms and classic Hong Kong-style recipes along the way, for a fully immersive journey.
Hong Kong Food & Culture: From Dim Sum to Dried Abalone is a 352-page hardback dedicated to exploring the city through its rich food and culture. Each chapter delves into a different topic – traditional Chinese medicine, herbs and spices, Cantonese sauces, dim sum and wet markets are all covered in the 14-chapter offering. Interviews with fascinating local figures like noodle makers, ceramic bowl painters, dried seafood sellers, fish ball manufacturers and dim sum chefs grace the end of each chapter, along with classic Cantonese recipes that are easy to replicate at home. There are also full Cantonese translations for key words in each chapter, for studious readers who want to make sure that they purchase the right ingredients at the local grocer.
Hong Kong Food & Culture: From Dim Sum to Dried Abalone is published by Man Mo Media and is written by the former dining columnist for HK Magazine and current publisher of lifestyle website The Loop HK. It has been named the Best Asian Cuisine Book by the Gourmand World Cookbook Awards. You can purchase your own copy here.
“This book is a must-read for every foodie who wants to gain a broad understanding of the diversity of Cantonese food in this exciting city.” – Richard Ekkebus, Amber (The World’s 50 Best)
“It is well researched, visiting many parts of the city – from local restaurants to small producers, purveyors, suppliers and makers of local products.” – Alvin Leung, Bo Innovation (3 Michelin stars)