New Health Cuisine: Delicious Flavors of Hong Kong and Macau

商品說明

Author : Clara Ming Pi, Otilia Rodrigues Novo, Katrin Lee
Editor：Little Bean
Publisher：Bbluesky
Publishing Date：October 2026
ISBN/EAN：9789887107118
Pages：308
Dimensions：190mm x 240mm

Summary:

This cookbook from the Physician Association for Nutrition (PAN) Asia-Pacific Chapter centers on a whole-food, plant-forward culinary philosophy, drawing inspiration from the culinary traditions of Hong Kong and Macao. Presented in bilingual English and Chinese, the book features over 50 plant-based Hong Kong and Macao delicacies alongside homemade sauce recipes. Each dish comes with a nutritional analysis table, dietitian advice, and traditional Chinese medicine (TCM) seasonal indicators.

“Preserving the authentic flavor, transforming the technique.” The honeyed aroma of char siu, the spicy kick of curry fish balls, the fluffy lightness of Ma Lai Gao (steamed sponge cake), and the rich comfort of slow-cooked Cantonese soup—these collective memories of Hong Kong people traditionally rely on meat, seafood, or animal fats to achieve their signature taste. This book reinterprets these classics through nutritional wisdom: replacing meat with plant-based proteins, using natural ingredients to enhance umami, and swapping refined additives for whole foods.

Book Contents:

• Hong Kong Chapter: Classic Flavors, Plant-Based Rebirth — Plant-based main courses, tea-time snacks & street food, desserts, and slow-cooked Cantonese soups.
• Macao Chapter: Macanese Plant Delights, New Harbor Flavors — Appetizers & soups, plant-based mains, desserts & drinks, and basic Macanese sauces. It rewrites Macanese classics like Portuguese Chicken, Minchi, and Serradura (sawdust pudding) using plant-based ingredients.
• The 24 Solar Terms — Eating in harmony with the seasons: local, seasonal produce.
• Food as Medicine — Blending traditional wisdom and modern research on everyday ingredients such as dried tangerine peel, blazei mushrooms, goji berries, milkvetch root (Huang Qi), ginkgo nuts, cordyceps flowers, lion’s mane mushrooms, tempeh, and turmeric.
• Whole-Food Sauces & Seasonings — Vegan XO sauce, tangerine peel sauce, vegan fish sauce, vegan oyster sauce, plus cooking methods for grains, lentils, and quinoa.
• Debunking Myths — Registered dietitians use evidence-based science to address common questions about plant-based diets, including protein, calcium, iron, soy, and gout.

“ New Health Cuisine, Delicious Flavours of Hong Kong and Macau”

• For Human and Planetary Health

The 2025 EAT–Lancet Planetary Health Diet report reaffirms what we already feared: our plates must change—urgently. Nowhere is this more pressing than in Hong Kong, which still holds the world’s highest per‑capita meat consumption, alongside rising rates of chronic disease.  This first PAN APAC cookbook, is our small but determined response.

We did not want to preach. We wanted to cook. Starting with the flavours of local Cantonese cuisine and Portuguese influenced Macau dishes, the wok-heat, the soups, the sauces, the comforting bowls we grew up with—we set out to show that a plant‑forward table is not a compromise. It is a rediscovery.

This distinctive publication is co-developed by three professionals: Otilia Rodrigues (Director of the Macao Society for

Food and Environmental Health) curates and trials all Macau recipes, while Clara Pi (Senior, Advisor PAN International,

Adjunct Associate Professor, HKU SPACE)designs and verifies all Hong Kong recipes.  Furthermore, each recipe is equipped with professional nutrition analysis done by Katrin Lee (China and US Registered Dietitian, Operations Director, PAN APAC)

What makes this cookbook truly unique is its well-rounded design.

The recipes are marked for seasonal suitability and different dietary requirements for chronic disease. This cookbook is inviting all to explore new ingredients, rediscover ancient Chinese “Food as Medicine” and “Seasonal Eating” traditional wisdom , bring evidence-based nutrition into everyday life.

All dishes use whole-food plant proteins to replace animal proteins, with rigorous formulation to ensure adequate protein intake for consumers. The cookbook features healthy plant-based reinterpretations of classic Hong Kong and Macau delicacies.

The cookbook launch addresses rising demand for sustainable, culturally familiar foods, incorporating  EAT-Lancet insights and meeting guidelines for Planetary Health Diet.

It is with great pride and joy, PAN Asia Pacific  officially launch the 1st PAN International Plant-Based Cookbook today here in Hong Kong! May it travel from Hong Kong and Macau to kitchens around the world. Let us cook, taste, share — and build a healthier future, one local, plant-based dish at a time.

Clara Pi MSc. RD FFCSI
Senior Advisor, PAN International