In 2017 Lin Jie Kong, at the tail end of a road trip, stopped for food in the tiny Australian town of Karuah, New South Wales. She was expecting the usual pub fare – fish and chips or chicken Parmesan. Instead, she found a restaurant serving Australian-Chinese favourites such as sweet and sour pork, Mongolian … Read more
The restaurant that sold them turned out to be closed, so he booked into a hotel for the night and early the next morning returned to get the shot. Michael Zee, author of Zao Fan: Breakfast of China. Photo: Michael Zee He then got back on the train to continue his journey, but within an … Read more
On page 35, there is a recipe for hung yuen guy ding – almond boneless chicken. But the dish bears little resemblance to the crispy battered chicken on shredded lettuce Kung writes about, known today as “ABC”. Chinese-American chef Jon Kung, who has a recipe for almond boneless chicken in his cookbook Kung Food. Photo: … Read more
