Taste of Hong Kong

Born in Hong Kong and raised between cultures, Davina Chang spent years abroad before realizing that her connection to home was rooted in taste: the texture of congee, the smell of pineapple buns, the clink of milk tea in a café. This beautifully illustrated cookbook is her way back—a tribute to the dishes that shaped her, the memories they carry, and the city that continues to inspire.
Structured around the rhythm of a Hong Kong day, the book follows a “journey through meals”—from bakery breakfasts and dim sum brunches to noodle-shop lunches, street snacks, and family-style dinners. With 70 recipes, it offers everything from silky tomato-egg stir-fry and curry fish balls to sweet red bean soup and egg tarts. The dishes reflect the rich culinary heritage of Hong Kong and its Cantonese foundations, shaped by migration, colonial influences, and a distinct culture of adaptation.
Woven between the dishes are personal essays about identity, memory, and belonging—stories that ground the food in lived experience and cultural insight. Part cookbook, part coming-home story, A Taste of Hong Kong is an invitation to cook, connect, and rediscover a city through its flavors.