Xi Yan Cuisine By Jacky Yu Kin-chi Chef, restaurateur and television personality Jacky Yu Kin-chi's next book is overdue: he published volumes in 2002, 2004 and 2006 - but nothing last year (although he said he's coming out with a fourth volume this year). The three books released so far give recipes for dishes that are popular at the Xi Yan private kitchen in Wan Chai and the casual restaurants in Taikoo Shing, Tsim Sha Tsui and Wan Chai. There are recipes for crisp spare ribs with preserved tangerine peel; greenhouse tomatoes with wasabi sesame sauce; northern Chinese dried chicken; chicken in hot and spicy sauce with mung bean sheets; glutinous rice with crab; and cold beancurd with sea urchin. As at the restaurants, desserts are a strong point, with light and refreshing concoctions such as ice cream with osmanthus wine and lychee; ginger milk custard; persimmon jelly; and double-steamed bird's nest with dried osmanthus and lotus seeds. Yu worked in advertising before becoming a chef and his eye for design is apparent in the food styling and photography.