Hong Kong’s diverse food culture celebrated in cookbook
Flavours of Hong Kong, by Leslie Yeh, is a snapshot of one of the world’s greatest food cities with recipes from popular restaurants such as Duddell’s and Ho Lee Fook
Australia-based Smudge Publishing, run by Jonette George and her daughters, Daniele and Kaitlyn Wilton, is behind several location-focused cookbooks, including Flavours of Sydney (2014), Flavours of Bali (2016) and Flavours of Hong Kong (2017).
Big and heavy, these are probably not the kind of books you’ll want to bring into the kitchen because they take up too much counter space, but that doesn’t mean you won’t want to cook from them (my advice: take photos of the recipe you want to try on your smartphone or tablet, and work from that).
“One person is not enough to review every restaurant in Hong Kong, and so this book is not so much a definitive ranking of the top 100 restaurants around town, but instead a sampling of some of the best across the board. Whether you’re a culinary gourmand or a kitchen novice, Flavours of Hong Kong is for you – a detailed snapshot of one of the world’s greatest food cities.”
Recipes are categorised first by the area of Hong Kong, then in alphabetical order by name of the restaurant, cafe or bar. Not every establishment contributes a recipe, which makes you wonder why they were included. There’s also an odd, out-of-place two-page spread titled Delivering on Authenticity with UberEats; why single out that delivery service when there are so many? Was this paid for?