Cha Chaan Teng - by Lucas Sin Hardcover

Book Synopsis

Chef, teacher, writer, and Food & Wine Best New Chef, 2021, Lucas Sin writes his first cookbook to highlight the beloved dishes of Hong Kong-style comfort food.

The food of Hong Kong is a mashup of Asian culture, Western culture, and the forces of colonialism and migration, and some of the most representative dishes of the cuisine are best found in cha chaan teng (aka Hong Kong's diners). The resulting Chinese-Western dishes are known to feed everyone from day laborers to school children and include soul-satisfying Beef Brisket Soup and Curry Chicken Pie, but also Peanut Butter-Stuffed French Toast and Pineapple Buns. Lucas Sin is a chef; teacher; writer; Food & Wine Best New Chef, 2021; and proud son of Hong Kong. While he watches the city he grew up in change before his eyes, Lucas wants to record the recipes for the comfort foods he grew up eating in cha chaan teng. The recipes are Lucas's best interpretations of Hong Kong's favorite dishes and a window into a world with comfort food that is affordable and efficient to cook and universally beloved from Slippery Eggs over Rice and Golden Rice to Cantonese Bolognese, Milk Tea, and more.

About the Author

Lucas Sin is a chef from Hong Kong working to bring focus and a deeper understanding to Asian cuisine worldwide. He began his culinary career at the age of 16 in Hong Kong and went on to run restaurants out of his dorm at Yale. He cooked at Modernist Cuisine in Seattle, Kikunoi Honten in Kyoto, and Michelin-starred kitchens in Hong Kong and New York before co-founding Junzi Kitchen and Nice Day Chinese, two casual Chinese restaurant brands based in New York and Connecticut with the goal of revitalizing Chinese cuisine in America. Lucas has been named a Forbes 30 under 30, a Food and Wine Best New Chef, a Star Chef Rising Star, and an Eater Young Gun. He divides his time between New York and Hong Kong, serving as a culinary educator on shows found on YouTube, including National Geographic, Food52, and Bon Appetit, for which he won a James Beard Media Award.