Hong Kong Cult Recipes (mini)
Around the iconic island in 80 recipes - part travel experience, part food immersion
$23.99
- Hardcover
256 pages
- Release Date
2 June 2026
Summary
Hong Kong boasts a breathtakingly rich and varied food scene. This mere dot on the map of China, home to seven million migrants, offers an endlessly fascinating and exciting culinary experience. Tony Tan explores this vibrant city through 80 exquisite cult dishes, ranging from cutting-edge contemporary to traditional, encompassing both the high and low of Hong Kong cuisine. Discover recipes from the city’s iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong’s Chinese roots, explore its deep colonial connections, and tantalise readers with glimpses of today’s ultra-modern city and its most delicious eating spots.
Book Details
| ISBN-13: | 9781761501548 |
|---|---|
| ISBN-10: | 1761501542 |
| Author: | Tony Tan |
| Publisher: | Murdoch Books |
| Imprint: | Murdoch Books |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 2 June 2026 |
| Weight: | 616g |
| Dimensions: | 32mm x 155mm x 192mm |
| Series: | Mini Cult Recipes |
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Critics Review
‘What an exciting book! There can be no better guide to the glories of eating in Hong Kong than Tony Tan.’ Stephanie Alexander
‘Tony Tan is probably the greatest and most genuine lover of food I know. He is one of the most knowledgeable cooks around and is always incredibly generous with that knowledge.’ Ben Shewry, Attica restaurant
‘Tony is a cook’s cook, a dear friend and the authority on global food and travel. This is a great work on the diversity that exists today in the complex melting pot that is old vs new Hong Kong.’ Dan Hunter, Brae restaurant
Tony Tan
Born in Malaysia and fluent in both Mandarin and Cantonese, Tony Tan trained at La Varenne, France, and Leiths School of Food and Wine in the UK. He has presented master classes and been guest chef at hotels and restaurants throughout Australia, China, Malaysia, Vietnam, New Zealand and Spain, including the Ritz in Madrid and Alambique, one of Spain’s top cooking schools. He was an international judge at Hong Kong’s premier Chinese cuisine challenge, The Best of the Best Culinary Competition. He writes for magazines and newspapers in Australia and internationally and comments regularly in the media on food and wine.
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