Mr Hong: A Glimpse into the Mind of the Brilliant Chef Behind Mr Wong, El Loco & Ms G's by Dan Hong

  • Sashimi of tuna with sweet wasabi, soy ginger dressing

    Sashimi of tuna with sweet wasabi, soy ginger dressing

    from Mr Hong: A Glimpse into the Mind of the Brilliant Chef Behind Mr Wong, El Loco and Ms G's Mr Hong by Dan Hong

    • Categories: Dressings & marinades; Sauces for fish; Chutneys, pickles & relishes; Appetizers / starters; Main course
    • Ingredients: kohlrabi; white vinegar; caster sugar; wasabi; egg yolks; limes; honey; grapeseed oil; mirin; sugar; rice wine vinegar; light soy sauce; fresh ginger; spring onions; sashimi grade tuna; Lebanese cucumbers; wakame; baby coriander; sea salt flakes
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Notes about this book

  • debbyc on December 26, 2014

    "combination of best mates" is how Dan Hong describes one recipe but it could be used for them all, as there are tantalising mixtures of some of your favourite foods and ingredient served in one dish. Lots of the recipes have an Asian slant but his recipes use ingredients from all over the world, each one adding an extra layer of yumminess to some of the greatest comfort/favourite dishes known. Don't be put off by the large number of ingredients in some recipes, this is due to Dan making his own stocks and sauces, but once a batch (12 litres of master stock!) is made, it will be used in many recipes, and will become your store cupboard favourite.

  • debbyc on November 08, 2014

    "combination of best mates" is how Dan Hong describes one recipe but it could be used for them all, as there are tantalising mixtures of some of your favourite foods and ingredient served in one dish. Lots of the recipes have an Asian slant but his recipes use ingredients from all over the world, each one adding an extra layer of yumminess to some of the greatest comfort/favourite dishes known. Don't be put off by the large number of ingredients in some recipes, this is due to Dan making his own stocks and sauces, but once a batch (12 litres of master stock!) is made, it will be used in many recipes, and will become your store cupboard favourite.

Notes about Recipes in this book

  • Prawn toast with yuzu mayonnaise, coriander and mint

    • Therese on October 19, 2016

      Easy impressive recipe. If anything I'd add more coriander and a touch of fish sauce to the mousse. Didn't do the yuzu mayo. Made my own kimchi mayo instead ??.

    • claudia_4o6vvr on April 04, 2026

      The best prawn toast you’ll ever make. Impressive to serve as an entree to guests. Note sauce quantities in this book are huge. They also freeze well so you can make them in advance and fry them on the day.

  • Lemongrass beef taco

    • claudia_4o6vvr on April 04, 2026

      The lemongrass is to be bashed and left to infuse the beef. Super tasty

  • Kung pao chicken

    • KarinaFrancis on November 05, 2020

      Omg so good! All the flavours you want in a Sichuan dish and easy to do on a weeknight. A repeat for sure.

    • claudia_4o6vvr on April 04, 2026

      Have been making this regularly for years. So delicious. Can use normal japanese miso in a pinch.

  • Wok-fried mushrooms with warrigal greens

    • claudia_4o6vvr on April 04, 2026

      So delicious!!! A great vegetable side in a chinese banquet

  • Crispy eggplant with fish fragrant sauce

    • h0lly on May 22, 2025

      Just mail order what you’ve got to mail order and make this dish. It’s unbelievably delicious. My subs: rice vinegar for red vinegar, kecap manis for soy paste. Tried it with (salted and dried) firm tofu too and it was another winner. Caveat: I have a deep fryer.

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Reviews about this book

  • Stonesoup

    This is the book I reach for when I’m after some serious deliciousness. From ‘secret’ tacos to amazing curries I love Hong’s work. Definitely a lot more than 5 ingredients though.

    Full review
  • ISBN 10 1743438842
  • ISBN 13 9781743438848
  • Published Oct 01 2014
  • Format eBook
  • Page Count 203
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

Eat like you never have before, with Dan Hong at the reins it will be an enjoyable ride. Dan's appetite for rare sneakers, hip-hop and collecting cookbooks is only surpassed by his passion for food: everything from fast food to fine dining. Growing up in the suburbs of Sydney with a food-obsessed family and a mother who fell into owning a Vietnamese restaurant by chance, Dan has gone on to become a critically acclaimed chef, working at some of the most prestigious restaurants in Australia, including Sydney's Mr Wong, Ms G's and El Loco. Dan's potent mix of proud heritage, technical skill and boundless enthusiasm for experimenting with big, bold, fresh flavours makes his approach to food truly unique. Mr Hong is as much an exploration of Dan's colourful path through life as it is a beautifully illustrated book of one hundred scintillating recipes - Vietnamese, Chinese, Mexican, as well as fusions of the three - re-imagined and re-invigorated for a new generation of food obsessives. Feast your eyes and dig in.

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