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Past Event
WOK

About The Menu

The Cookbook Club Menu for WOK Event

The Cookbook Club's first event on April 29th had a menu based on dishes from

WOK by Kwanghi Chan.
 

The menu was carefully crafted by Kwanghi Chan and Camerino Bakery for the inaugural event at the Irish Museum of Modern Art in Dublin.

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Guests received a copy of WOK to bring home with them to try out the recipes for themselves. Throughout the night we shared stories, memories and tips with Kwanghi all about the journey of making WOK.

We enjoyed Kwanghi's famous spice bag mix over prawn crackers, to die for dumplings, big helpings of char siu pork and steamed hake, along with yummy bannana fritters with rum and raisin ice cream for dessert. All mixed together with great conversations throughout the night.

The Chef Kwanghi Chan

About The Author

Born in Hong Kong, Kwanghi Chan moved to Buncrana, County Donegal when he was eight years old. Kwanghi trained in traditional Chinese cooking in the family restaurant and takeaway, then studied at the Killybegs Culinary College. He has worked in Michelin-starred kitchens, his own street food truck, and everything in between. All the skills and lessons that Kwanghi learned have been applied to his own burgeoning culinary empire: first Bowls, then the East by Kwanghi Chan range of food products. and now Bites by Kwanghi. Kwanghi also works as an ambassador with Bord Bia, Kenwood UK, Big Green Egg, and Meade Farm Irish Potato Starch. A regular guest chef on Virgin Media TV’s Six O’Clock Show and winner of RTÉ’s Battle of the Food Trucks in 2021, Kwanghi’s unique Irish-Chinese culinary style and affable personality make him one of the leaders of the Irish food scene.

About The Book

Born in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan says that his food isn't fully authentically Chinese, but neither is he. His book, WOK, is the first Irish-Chinese cookbook to be published. The recipes include some of Kwanghi's favourites, from the meals he grew up with, which kept him in touch with his Asian heritage, and the food he cooks at home now with his family. You'll also find some of the fusion flavours that Kwanghi loves from dishes influenced by his travels to Asia; from the flavours of the street food vendors to refined three-star Cantonese dishes. Broken down into nine sections - dumplings, street food, rice, beef, pork, chicken, seafood, vegetarian, and sweet - with three recipes in each section, Kwanghi is bringing Asian food to a wider Irish audience.

The Cookbook Club Pick WOK by Kwanghi Chan
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