From street hawkers to dumpling houses to the Ritz-Carlton and the Mandarin Oriental, Hong Kong is one of the best food cities in the world.
And not many people are as well-acquainted with its food as Malaysian-Australian chef Tony Tan, the author of the culinary love letter Hong Kong Food City.
Australian chef Tony Tan Photo: Kristoffer Paulsen
Tony joins Jesse Mulligan to talk about Hong Kong food and his upcoming visit to Auckland. He also shares his recipe for Yangzhou Fried Rice.
Yangzhou fried rice is super easy to make, Tony says.
All you need is leftover rice, a couple of eggs and some chopped prawns or Chinese sausage if you have that.
He says it's best to use cold, left-over rice for the dish because it's not sticky.
"[In] classic fried rice... the grains are like brothers rather than sisters. They're close but they don't stick together."
The dish must be fried on a very, very high heat, Tony says.
"When you see the rice jumping out of the work, you know it's ready."
Yeung chow fried rice - from Hong Kong Food City Tony Tan. Photography by Greg Elms. Murdoch Books Photo: supplied
