A BBC—British-born Chinese—Pang is the son and grandson of Hong Kong restaurant and bakery owners who opened a London cooking school. Hong Kong Diner is his salute to the street food of the great city, jammed with recipes for the likes of double-sided crispy chive rolls, watercress dumplings (made with the unhappy fish fold), soy-poached chicken, and egg tarts.
There is evidence here of many influences inevitable in a trade center like Hong Kong: kimchi tossed in with pickled string beans, several Western-style desserts, and, alas, Spam. An energetic tour.
Color photographs throughout. Hardcover.