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Cha Chaan Teng: Comfort Food From Hong Kong's Iconic Diners

The classic dishes of Hong Kong's cha chaan teng diners, made at home.
Reading guide
This is a single standalone cookbook, so there is no order to follow. Start wherever you like, though reading the introduction first gives useful context on the diners and their food.
The book introduces the cha chaan teng and the history behind its Chinese-Western dishes, then gives Lucas Sin's recipes for the classics he grew up eating, from soups and buns to rice dishes and milk tea.

Description

Cha chaan teng are the everyday diners of Hong Kong, where Chinese and Western cooking meet on one plate. Peanut butter French toast, curry chicken pie and Cantonese bolognese all grew out of colonialism, migration and a long history of feeding people from day labourers to schoolchildren. Lucas Sin grew up eating in these diners, and as he watches his home city change, he has set out to record the recipes he loves.

This cookbook gathers his own interpretations of the classics, including beef brisket soup, pineapple buns, slippery eggs over rice, golden rice and the milk tea that goes with them all. The recipes are designed to be affordable and quick to cook, so they suit anyone who loves Hong Kong or simply loves food that comforts.

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