Wok

by Kwanghi Chan
Wok cover
Good Books rating 4.25
Cookbooks / Food Writing
Technical:
  • ID: 1046
  • Added: 2025-09-24
  • Updated: 2025-10-03
  • ISBN: 9781999379933
  • Publisher: Blasta Books
  • Published: 2022-11-01
  • Formats: 11
  • Reviews: 3
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Format • £12.35

Wok is a groundbreaking cookbook that bridges the gap between Irish and Chinese culinary traditions. Author Kwanghi Chan, born in Hong Kong but raised in County Donegal, shares his personal journey and the recipes that defined his upbringing. This book is not just a collection of dishes but a celebration of cultural identity and the blending of two distinct food cultures. /n/n From classic Chinese dishes adapted to Irish tastes to innovative fusion recipes, Wok offers a delightful exploration of flavors and techniques. It's a must-have for food enthusiasts looking to expand their culinary horizons and experience the rich tapestry of Irish-Chinese heritage.

Reviews
The Irish Times · 2022-12-25
delicious 4.00

The fried rice recipe is praised for its deliciousness and versatility, with suggestions for adding a kick with chilli oil or sriracha. The reviewer appreciates the simplicity and authenticity of the dish.

The Irish Times review highlights the simplicity and authenticity of the fried rice recipe in Kwanghi Chan's cookbook. They particularly enjoy the dish as it is, but also appreciate the option to add a bit of spice with chilli oil or sriracha. This flexibility makes the recipe accessible and adaptable to different tastes. The reviewer also notes the cultural significance of the dish, which brings a taste of Kwanghi's heritage to a wider audience.

Quick quotes

    The fried rice is delicious just as it is, but you can add a little kick to it if you like with a drizzle of Chinese chilli oil or sriracha.

    This dish is a good example, from the crispy noodles to the silky sauce. It hits all the right notes.

    Kwanghi wants to bring Asian food to a wider audience and this is exactly the approachable introduction you need.

The Taste · 2022-11-08
authentic 4.50

The cookbook is celebrated for its authentic recipes that Kwanghi grew up with, making it a heartfelt and personal collection. The reviewer appreciates the effort put into making the recipes accessible and accurate.

The Taste review emphasizes the personal touch in Kwanghi Chan's cookbook, highlighting the recipes that Kwanghi grew up with. The reviewer appreciates the authenticity and the effort put into making these recipes accessible to a wider audience. This cookbook is not just a collection of recipes but a heartfelt tribute to Kwanghi's culinary heritage. The reviewer also notes the careful attention to detail in the recipes, ensuring they are accurate and true to their origins.

Quick quotes

    I really wanted to get it right. The recipes in this book include some of my favourite meals that I grew up with that kept me going.

    This dish is a good example, from the crispy noodles to the silky sauce. It hits all the right notes.

    Kwanghi wants to bring Asian food to a wider audience and this is exactly the approachable introduction you need.

The Independent · 2022-10-28
balanced 4.25

The sweet and sour pork recipe is commended for its crispy noodles and silky sauce, making it a standout dish. The reviewer enjoys the balance and flavors in the recipe.

The Independent review focuses on the sweet and sour pork recipe from Kwanghi Chan's cookbook, praising its crispy noodles and silky sauce. The reviewer enjoys the balance of flavors and textures in the dish, making it a standout recipe. This dish exemplifies the quality and attention to detail found throughout the cookbook. The reviewer appreciates how the recipe captures the essence of takeaway-style Chinese food, bringing it to home kitchens with ease.

Quick quotes

    This dish is a good example, from the crispy noodles to the silky sauce. It hits all the right notes.

    Kwanghi wants to bring Asian food to a wider audience and this is exactly the approachable introduction you need.

    Born in Hong Kong but raised in Buncrana, Co. Donegal, Kwanghi Chan's book, Wok, will break new ground as the first Irish-Chinese cookbook to be published.

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