Cha Chaan Teng
Comfort Food From Hong Kong's Iconic Diners
$55.25
- Hardcover
320 pages
- Release Date
29 September 2026
Summary
Chef, writer, culinary educator, and Food & Wine Best New Chef, 2021, Lucas Sin writes his debut cookbook on Hong Kong-style comfort food.
The cha chaan teng-Hong Kong’s iconic neighborhood diner-is where the city has always fed itself. Born from the collision of Chinese cooking, Western influence, and a century of migration and colonial exchange, the restaurants serve everyone from day laborers to schoolchildren, and the food is some of the most beloved in the world: Bak…
Book Details
| ISBN-13: | 9781648294136 |
|---|---|
| ISBN-10: | 1648294138 |
| Author: | Lucas Sin |
| Publisher: | Workman Publishing |
| Imprint: | Artisan Books |
| Format: | Hardcover |
| Number of Pages: | 320 |
| Release Date: | 29 September 2026 |
| Weight: | 790g |
| Dimensions: | 25mm x 191mm x 254mm |
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Critics Review
Cha chaan teng culture is quintessentially Hong Kong. Lucas Sin, one of this generation’s leading voices on Cantonese culture, dives deep into the recipes, history, techniques, and storytelling behind cha chaan tengs. More than just a collection of dishes, it’s a heartfelt tribute to the everyday foods generations of Hong Kongers grew up loving, and an exploration of the craftsmanship, identity, and culture woven into every plate.–Mei Lin, chef and television personality
It is so refreshing to have someone of our generation care so much about the history and authentic culinary arts from Hong Kong. This book sparks a warm nostalgia and provides new insights into the cha chaan teng I loved so much growing up in Hong Kong.–Jimmy O. Yang, comedian
Lucas Sin decodes the hallmarks of the cha chaan teng kitchen, paying homage and offering his insight into what makes these dishes excellent–a love for simple perfection and a deep respect honoring its relevance.–Brandon Jew, chef, Mister Jiu’s
Some of my fondest food memories in Hong Kong center around cha chaan teng. Here is where we drink our morning milk tea and take our first bite of a freshly baked pineapple bun. For lunch and dinner, we feast on rice plates. In between, there is always room for an egg and ham sandwich. Lucas brings the cha chaan teng way of life front and center.–Chef Martin Yan, host of Yan Can Cook and James Beard Foundation Lifetime Achievement Award recipient
Lucas Sin
Lucas Sin is a chef from Hong Kong working to bring focus and a deeper understanding to Asian cuisine worldwide. He began his culinary career at the age of 16 in Hong Kong and went on to run restaurants out of his dorm at Yale. He cooked at Modernist Cuisine in Seattle, Kikunoi Honten in Kyoto, and Michelin-starred kitchens in Hong Kong and New York before co-founding Junzi Kitchen and Nice Day Chinese, two casual Chinese restaurant brands based in New York and Connecticut with the goal of revitalizing Chinese cuisine in America.
Lucas has been named a Forbes 30 under 30, a Food and Wine Best New Chef, a Star Chef Rising Star, and an Eater Young Gun. He divides his time between New York and Hong Kong, serving as a culinary educator on shows found on YouTube, including National Geographic, Food52, and Bon Appetit, for which he won a James Beard Media Award.
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