Review: Susan Jung's cook book is worth celebrating

Hong Kong is renowned for stimulating the senses, from the bright lights of the magnificent harbour front to the smells seeping onto the streets from the city's thousands of restaurants.

And Susan Jung's new cookbook, A Celebration Of Food, captures the essences of the city perfectly.

South China Morning Post's Food and Wine Editor uses her vast knowledge of Hong Kong's tastiest restaurants and combines it with some offbeat, non-Asian recipes that cater for a range of tastes.

She also manages to group the recipes into realistic and appealing sections, for example, a chapter on cooking for the family; another for cooking slightly more complex dishes for friends.

But the way Jung captures the essence of Hong Kong's unique culinary mix is what sets this book apart from others. As you flick through its pages there are recipes taken from some of the city's best restaurants accompanied by photographs of the chefs. You'll see young and old in the book, with pages dedicated to Causeway Bay's Fan Tang and Sheung Wan's Heirloom Eatery, amongst others.

Alongside these delicious Hong Kong signature dishes are Jung's favourite recipes from other chefs and restaurants, including an Ottolenghi-inspired shakshuka which, once you've seen the accompanying picture, will have you drooling.