Synopses & Reviews
An exciting and unexpected collection of 100 recipes that re-examines Chinese American food
"The recipes in Kung Food are so vibrant and bursting with flavor that you'll want to scrape your plates clean." — Andy Baraghani, author of The Cook You Want to Be
Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media — not just as a means of creative expression, but as a way to teach and inspire.
Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content.
In Kung Food, he breaks the boundaries of flavors in chapters such as:
- Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)
- Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)
- Rice & Congee ("Clay Pot" Rice Tahdig, Mushroom Fried Rice)
- Stir Fries (Szechuan Paneer, Faygo Orange Chicken)
- Kung Foo Means "with Effort" (Hong Kong Chicken and Waffles, Dan Dan Lasagna)
Through stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.
"Jon offers a progressive and deeply creative take on Chinese American cooking while simultaneously inspiring us to pay homage to our collective food histories." — DeVonn Francis of Yardy World
"Kung Food flings open the gates to cultural cuisine and invites all of us to a stunning and sumptuous meal of delicious food and powerful storytelling, as well as Jon's joyous pursuit of home cooking." — Joanne Lee Molinaro, New York Times bestselling author of The Korean Vegan
"Jon will thirst trap you into a sensory journey celebrating the complexity of Chinese and American flavors. The industry cook in me wants to keep reading. Such a stunning and functional book." — Matt Broussard, creator behind ACookNamedMatt
About the Author
Jon Kung is a self-taught cook who was known for his popups and intricate dinners served out of his secret kitchen Kung Food Market/Studio He is now a full-time content creator on TikTok, YouTube, and Instagram. Jon has been featured in USA Today, CNN, The New York Times, The Washington Post, and Interview magazine and lives in Detroit with his partner Jon (yes, he knows) and their dog, Mochi.