Hong Kong Local: Cult recipes from the streets that make the city

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Hong Kong is an explorers dream and a food-lovers paradise. Its the bowl of beef sa cha noodles washed down with a hot cup of signature Hong Kong milk tea at one of the citys countless cha chaan teng. Its the bamboo baskets filled with delicate dumplings placed onto pristine white tablecloths at a Michelin-starred dim sum restaurant. Its the cocktail-fused table of friends hungrily dipping crab claws and wagyu beef into aromatic hotpot at midnight.

Like the city itself, Hong Kong Local celebrates the traditional and contemporary Cantonese cuisine that is cherished by locals and fervently adored by visitors, while embracing the extraordinary influences that continue to shape Hong Kongs unrivalled food scene. Hong Kong Local is packed with delicious yet approachable recipes, so you can recreate the magic of Hong Kong at home.

Author Bio

Hong Kong-born chef Chan ArChan adopted her love for food from a young age, watching her grandmother prepare each meal bursting with flavours and most importantly a desire to nurture, connect and share precious moments with her family over food. After relocating to Melbourne, Australia, ArChan worked in the kitchens of the citys most iconic restauraunts, before being appointed head chef at Ricky & Pinkys and Singapores LeVeL 33. She's currently head chef at Hong Kong's Ho Lee Fook.