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Jeremy Pang
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Hong Kong Diner: Recipes for Baos, Hotpots, Street Snacks and More... Hardcover – October 3, 2017

by Jeremy Pang (Author), Kris Kirkham (Photographer), Adrienne Katz Kennedy (Contributor)
4.6 4.6 out of 5 stars 254 ratings
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With a cool aesthetic, vibrant photography and cutting-edge design, Hong Kong Diner is inspired by the unique city where Jeremy Pang grew up, where western sensibilities and food tastes overlap with an ancient cuisine. Featuring a selection of 70 dishes, including bao, buns, hotpots, fried noodles and bubble tea, Hong Kong Diner reveals the recipes of Hong Kong café and street food culture. From easy seafood to instant noodles, to rice balls and sweet delicacies, this is like no other Asian cookbook out there.
Previous page
  1. Print length
    176 pages
  2. Language
    English
  3. Publisher
    Quadrille Publishing
  4. Publication date
    October 3, 2017
  5. Dimensions
    7.5 x 0.88 x 9.25 inches
  6. ISBN-10
    1849499926
  7. ISBN-13
    978-1849499927
  8. See all details
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The Amazon Book Review
The Amazon Book Review
Book recommendations, author interviews, editors' picks, and more. Read it now.

Editorial Reviews

Review

"an incredibly thorough exploration of what [author and chef Jeremy Pang] calls the "epitome of Chinese comfort food: the Hong Kong diner." . If you're able to go to Hong Kong, he gives tips for how to eat like a local, but if you prefer to replicate it at home, there are tons of recipes, tips, and tricks to bring the Hong Kong diner experience into your own kitchen. When I get some time, I'm planning to try out the claypot rice and (fingers crossed) master at least one bao technique."
- Katie Whittaker, Saveur.com

About the Author

Jeremy Pang started the School of Wok—the only Oriental and Asian cookery school in Central London—in 2009. His unique talent for creating accessible and inspiring lessons has quickly led to recognition in the modern Chinese food world, with reviews in The Sunday Times, Delicious magazine online, BBC Good Food, and more. Jeremy recently won Best Specialist Cookery School at the British Cookery School Awards.

Product details

  • Publisher ‏ : ‎ Quadrille Publishing (October 3, 2017)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 176 pages
  • ISBN-10 ‏ : ‎ 1849499926
  • ISBN-13 ‏ : ‎ 978-1849499927
  • Item Weight ‏ : ‎ 1.48 pounds
  • Dimensions ‏ : ‎ 7.5 x 0.88 x 9.25 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 254 ratings

About the author

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Jeremy Pang

Jeremy Pang

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
254 global ratings

Top reviews from the United States

Kindle Customer23455
5.0 out of 5 stars Captures the taste gestalts of HK's best street food & classics
Reviewed in the United States on February 10, 2019
Verified Purchase
These are great recipes, and bring me back to the time I was lucky enough to go to HK on business (probably couldn't have afforded to go otherwise), and my colleagues there, who were all locals, showed me where they really ate. The recipes in this book capture some of the elements of the wonderful and affordable meals we had there. The section on different types of dumplings and baos, and how to fold them is also excellent, with useful drawings. Also good information on the preparation of various proteins. Vibrant photos. There is now a large Asian food mart near my workplace and I intend to pick up some supplies from there, and try out these recipes. I am inspired!
One person found this helpful
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Experienced parent
5.0 out of 5 stars What a great cook book
Reviewed in the United States on June 19, 2018
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What a great cook book! Hong Kong street food is the best! Now I don't have to wait to go to HK to get my favorite treats. The recipes and techniques are so easy. You cannot get this fare at a typical Chinese restaurant.
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Jodi Henley
4.0 out of 5 stars Great recipes, hard to use formatting and tiny font
Reviewed in the United States on November 2, 2017
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I "really" like the recipes and pictures. The recipe for fish cracklings alone is more than worth the price of the book, and I immediately pulled out a steamer and made the cheung fun (which turned out well, and was very delicious). But it's super hard to deal with the formatting. There is faint black print on brown pages, and faint black ink on mustard-colored pages, and for some reason all that faint black print gets fainter on the white pages which are actually more of a gray. I miss the easy-to-read high gloss of older cookbooks with plain white pages and colorful pictures for emphasis. Perhaps if the font was bigger it'd be easier to use. I'm also not a fan of using all caps for emphasis, it just felt like shouting, and my eyes sort of skipped over it.
22 people found this helpful
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LD
5.0 out of 5 stars Awesome
Reviewed in the United States on October 29, 2020
Verified Purchase
This is great cookbook with simple recipes, good pics and we love Jeremy's style as well as his YouTube cooking lesson, looking forward to great Asian food and fun with Jeremy!
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meganism
5.0 out of 5 stars The flavors of Hong Kong crammed into one book!
Reviewed in the United States on August 10, 2018
Verified Purchase
I passed up on this book while we were in Hong Kong and regretted it even before our plane left for home. Was very glad to find this reasonably-priced option on Amazon. I love that there are so many detailed essays apart from just the recipes.
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Thomas
5.0 out of 5 stars Char siu and bao recipes on point!
Reviewed in the United States on March 5, 2020
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Had a lot of fun making recipes from this book
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C Allen
5.0 out of 5 stars You're awesome!
Reviewed in the United States on January 1, 2020
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Love the YouTube videos made me buy!
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Amazon Customer
3.0 out of 5 stars Had One Drink Recipe, But Great Recipes For Everything Else
Reviewed in the United States on March 4, 2019
Verified Purchase
Too bad we bought it to make bubble teas, which were listed as in the book in the product description, but only a generic tea recipe was in the book. That's it! The other recipes were nice and we actually found it easy to read and attractive in the bright lights and dark side streets kinda way. So far I haven't been really happy ordering things online unless I research them forever and get testimonials that back up EVERYTHING the seller states. With no inbetween guys it's really buyer beware :(
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Top reviews from other countries

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Iván Hernández Sánchez
4.0 out of 5 stars Great book
Reviewed in Spain on October 11, 2021
Verified Purchase
It took way too long to get here but finally I've got it and I'm very happy with it
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Amazon Customer
5.0 out of 5 stars A chef bible
Reviewed in Canada on September 21, 2019
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The book is well written. My husband as a chef loves the book.
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Clare Murphy
5.0 out of 5 stars Happy with purchase
Reviewed in the United Kingdom on November 10, 2020
Verified Purchase
Bought as a Christmas gift. Book looks lovely made with a good variety of recipes
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Cliente Kindle
5.0 out of 5 stars Non solo cucina, ma uno spaccato di vita
Reviewed in Italy on March 7, 2020
Verified Purchase
Ho regalato questo libro! Ma l'ho sfogliato bene prima e lo trovo davvero interessante! Oltre alla cucina , uno spaccato ben documentato da foto e una bellissima impaginazione, di vita orientale.
Aspetto di assaggiare qsa
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bibliofille
5.0 out of 5 stars A must for your cookbook shelf
Reviewed in India on November 24, 2019
Verified Purchase
Absolutely super book with really good recipes and informal, chatty style of writing. Made the Hong Kong char Sui roast pork and it was delicious and looked amazing. It is a great book to start exploring HK food. Must have.
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bibliofille
5.0 out of 5 stars A must for your cookbook shelf
Reviewed in India on November 24, 2019
Absolutely super book with really good recipes and informal, chatty style of writing. Made the Hong Kong char Sui roast pork and it was delicious and looked amazing. It is a great book to start exploring HK food. Must have.
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