Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok’s Jeremy Pang shows you how to master Chinese cooking recipes and techniques.

From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.

CONTENTS INCLUDE:
Stir-frying
Garlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken

Deep-frying
Shiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour pork

Steaming
Steamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom rice

Poaching & Braising
Grandma’s ‘Lionhead’ meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup

Roasting & Double-cooking
Cantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin

Salads, Pickles & Sides
Flash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach

‘Mind-blowing recipes from a mind-blowing chef’ Mel Giedroyc

‘There’s no better guide than Jeremy to these incredible flavours and food. This is real, proper Hong Kong cooking. Bosh!’ Tom Skinner

‘Jeremy Pang is one of my favourite chefs. His food is sublime.’ Nisha Katona

Hong Kong’s cuisine draws from traditions from around the world, from classic Chinese to America’s west coast. Chef Jeremy Pang grew up with Hong Kong as his second home, and with these simple, delicious recipes, he brings its vibrant food culture to life with the very best dishes that the city has to offer.

Now he will help you recreate irresistible street food from dumplings, baos and BBQ snacks, through to hotpots, rice pots, noodles, desserts and drinks, and give you a personal insight into the treasures of a place where east meets west in the most unforgettable way.

Chapters include:
Tips and Tricks of a Hong Kong Kitchen like Cook Once, Eat Twice; Double Frying & Double Cooking and more
Street Snacks including Marbled Tea Eggs, Crispy Fish Crackling, Fried Stuffed Tofu and more
Dumplings and Baos like including Celery & Mushroom Dumpling (The Smiling Nun Fold); Black Pepper Glazed Short Rib Bao and the ultimate Bao Dough.
Claypots, Noodles & Braises like Fragrant Aubergine with Minced Pork; Beef Brisket Curried Noodles; Chinese Savoury Doughnut.
Sharing like Roast Duck; Hong Kong Char Siu; Tomato Egg with Spring Onion and Razor Clams with Black Bean Chilli
Sides & Extras like Leftover Stir-Fry (Mei Chum Siu Chow); Quick Pickle Flat Green Beans with Kimchi; Quick Chilli Soy Sauce
Desserts & Drinks like Steamed Milk Pudding; Peanut Butter French Toast with Condensed Milk; and Mango Sago and Sorbet

Hong Kong Kitchen was originally published as Hong Kong Diner in 2017. This edition contains updates.

Easy feasting is back on the menu with this new collection from TV’s Jeremy Pang. Bringing together the best flavours from across East and South East Asia, Jeremy Pang’s Simple Family Feasts includes more than 80 irresistible recipes for the whole family to enjoy.

Nine of the ten chapters in the book are dedicated to a different country in East and South East Asia, each one offering a range of dishes inspired by that particular cuisine. The recipes within those chapters can be enjoyed individually as a simple meal, built up with one or two other dishes or the whole chapter combined for a full-on banquet for friends and family.

To simplify the cooking process, most of the recipes can be prepared using Jeremy’s signature ‘wok clock’ technique, where the ingredients are laid out in a clock formation in the order they will be cooked. The new ‘feasting wheels’ will help you find a balance of colour, flavour and texture across dishes, as well as providing the order of preparation, so you have a clear process for building a delicious, crowd-pleasing feast.

With food that everyone will love, Jeremy Pang’s Simple Family Feasts will uncover new family favourites that you’ll want to share again and again.

Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the ‘wok clock’ technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity.

From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang’s School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.

Chapter one: Chinese
Including General Tso’s Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow Mein

Chapter two: Thai
Including Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken Curry

Chapter three: Vietnamese
Including Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato Sauce

Chapter four: Singaporean & Malaysian
Including Vegan Laksa; Malaysian Mixed Rice and Sesame Oil Chicken

Chapter five: Indonesian & Pinoy
Including Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben’s Spicy Fried Chicken

Chapter five: Korean & Japanese
Including Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen