An exciting and imaginative new cookbook is coming out tomorrow, eeek! Which I’ve been looking forward to sharing with you all as I’ve been lucky enough to share with you three of my favourite recipes from the book.
Kung Food by Jon Fung is a collection of 100 recipes that re-examines Chinese American food.
Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire.
Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content.
Below are three of my favourite recipes from the incredible collection: Crushed Cucumber Salad with Shanxi Vinaigrette, Chipotle Mango Sweet-and-Sour Pork, and Cold Chilli Oil Noodles. Picking just three recipes to share was very hard, as Jon has created the most amazing and very yummy looking recipes.
If any of these peeked your interest, like they did mine, follow the recipe guides below to make it yourself at home.
And if the recipes aren’t enough, Jon has a great YouTube channel dedicated to cooking tutorials. Check out his ramen hacks video below.