Born in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan’s book, Wok, is the first Irish-Chinese cookbook to be published. The book is broken down into nine sections with three recipes in each section. Kwanghi wants to bring Asian food to a wider Irish audience and this book is the approachable introduction you need.

“Kwanghi Chan cooks the best Sichuan-style aubergines you can eat. He also cooks the best soy-braised five-spice chicken you can eat. Recipes for both of those dishes are in his debut book, Wok, and we can’t think of two better reasons as to why you need – need – to have a copy of Wok in your kitchen. Thing is, though, that there is so much more in Wok, and we don’t just mean the stupendous recipes. Wok is a story of profound personal resilience and determination, framed in the context of great food. It’s the story of a child of divorce who remade himself in a strange country, and who has made himself one of those rare talents known today by his mononym: Kwanghi. You will cook the chicken and the aubergines, and everything else in Wok. And Kwanghi’s story will touch your heart.” – John and Sally McKenna, McKennas’ Guides.