With a collection of 32 recipes and stories of Hong Kong local snacks , this English version of the “Hong Kong Local Snack” book series aims at enabling those who cannot read Chinese to learn more about Hong Kong’s snacking culture. Published by the Chinese Culinary Institute (2017), HK$250.
“Titbits Through Time” published by ICI and CCI provides a fascinating collection of historical photos, advertisements from old travel guides and newspapers menus from difficult generations of local hotels and restaurants and most importantly, stories from local historians, and catering and hotel industry experts. Together they provide a wonderful insight into what led to the flourishing Hong Kong culinary industry of today.
Jointly published by Hong Kong’s Vocational Training Council (VTC) and Singapore’s Institute of Technical Education (ITE), “A Taste of Two Cities” (e-Cookbook) features 20 iconic dishes which highlight the traditional taste of the two cities with a modern touch. It also captures the wonderful moments of VTC-ITE events which promotes the exchange of culinary skills and knowledge.
