Tony Tan

Great cookbook that made me hungry for dim sum. Overall it has great pictures and explanations of the special ingredients that make Hong Kong food special. Some of the discussions of the "fancy" restaurants are a bit much ("This place has a Michelin star, this fancy chef has 2 Michelin stars"...). I would maybe like to see more stuff about vegetables - most recipes, even in the veggie section are fairly meat-heavy. That's not necessarily a huge problem, but I thought that veggies were a bigger part of Cantonese cuisine than the impression I'm getting here. That said, this cookbook leans towards the fancy side, so maybe I should've expected that.… (mais)