Kung Food

Who’s the author? Jon Kung is a self-taught chef best known for his pop-ups and dinners served out of his secret kitchen Kung Food Market/Studio. Born in Los Angeles, raised in Hong Kong and Toronto, now living in Detroit, Kung’s experience as a ‘third-culture kid’ has informed his identity in and out of the kitchen. He is now a full-time food content creator on TikTok, YouTube, and Instagram, and his recipes have been featured in USA Today, CNN, The New York Times and The Washington Post.

What’s it about? Kung Food is Jon’s debut cookbook and draws from his Chinese background, American and Canadian upbringing, and all the food he enjoys cooking and eating. The book’s 100 recipes are not limited by any physical borders or strict rules about authenticity; instead, he looks to deepen his (and our) understanding of Chinese food and what it can bring to other cuisines and cultures. Chapters include Snacky Snacks, Bites & Cravings, Noodles & Dumplings, Rice & Congee, and Stir-fries, providing a collection of recipes that blend cultural traditions, ingredients, and flavours to redefine what Chinese food can be – from decadent Curry Mac and Cheese and Thanksgiving Turkey Congee to Shrimp Paste Dumplings. There is also a comprehensive section on ingredients and equipment, as well as a chapter on the basic broths, condiments and ‘flavour drivers’ used throughout the book. Written with wit and humility and featuring stunning photographs throughout, this is a book guaranteed to educate, inspire and delight.

Recipes we love: Sesame Prawn Toast, Buffalo Chicken Rangoons, Mushroom and Tempeh Fried Rice, Ginger Spring Onion Noodles, and Dan Dan Lasagna.

Perfect for: anyone with an interest in Chinese and Chinese-American cuisine, as well as Jon’s many followers on social media.