This book is a comprehensive overview of Cantonese and Hong Kong-style cuisine. A must-read for any food lovers!
Hong Kong Food & Culture: From Dim Sum to Dried Abalone is a 352-page hardcover book that explores the city through its exciting food and traditions. The 14 chapters look into different topics: from traditional local medicine, to dim sum, to Cantonese sauces, to wet markets. You will experience Hong Kong’s rich culinary culture through interviews with fascinating local artisans, restaurateurs and small producers. There are also great Cantonese recipes and useful Cantonese translations to help you understand more the diversity of Hong Kong food.
The book is written by former HK Magazine dining columnist and current Loop HK publisher, Adele Wong, with photos by acclaimed street photographer Alan Pang.
The ultimate guide book that gives you such a detail background on Cantonese food and culture. We love the idea and the pictures are amazing!
Available here for HKD 360 only
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