WOK by Kwanghi Chan | Irish-Chinese Cookbook (Blasta Books) KWANGHI

Born in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan says that his food isn’t fully authentically Chinese, but neither is he. His book, Wok, is the first Irish-Chinese cookbook to be published. The recipes include some of Kwanghi’s favourite meals that he grew up with that kept him in touch with his Asian heritage and the food that he cooks at home now with his family. You’ll also find some of the fusion flavours that Kwanghi loves as well as dishes influenced by his travels to Asia, from the flavours of the street food vendors to refined three-star Cantonese dishes. Broken down into nine sections – dumplings, street food, rice, beef, pork, chicken, seafood, vegetarian and sweet – with three recipes in each section, Kwanghi is sharing his fusion Asian food with a wider Irish audience.

• Irish-Chinese cookbook by chef Kwanghi Chan; published by Blasta Books.

• Structured into nine sections (dumplings, street food, rice, beef, pork, chicken, seafood, vegetarian, sweet).​

• Includes popular dishes like Dan Dan Noodles and Cantonese-style sweet & sour chicken.

• Described as the first Irish-Chinese cookbook to be published (per the author’s site).​