Jeremy Pang's Hong Kong Kitchen (Classic Recipes for Baos, Noodles, Street Food and More…)
List Price:
$26.99
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Jeremy Pang
Format:
Hardcover
Pages:
176
Publisher:
Octopus Books (July 22, 2025)
Language:
English
Audience:
General/trade
ISBN-13:
9780600639121
ISBN-10:
0600639126
Dimensions:
9.4" x 9.7"
File:
-hbgusa_onix30_P9814228_03092026-20260309.xml
List Price:
$26.99
Pub Discount:
65
Case Pack:
22
As low as:
$20.78
Publisher Identifier:
P-HACH
Discount Code:
A
Imprint:
Hamlyn
Weight:
27.36oz
Country of Origin:
United Kingdom
Overview
Over 70 delicious recipes from food author and TV chef Jeremy Pang that bring the vibrant food culture of Hong Kong to life
As seen on the brand new 2025 TV series Jeremy Pang's Hong Kong Kitchen
“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.
As seen on the brand new 2025 TV series Jeremy Pang's Hong Kong Kitchen
“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.
