Tony Tan is in love with Hong Kong food. The energy and constantly changing city draws him back to the dazzling range of Chinese-style cuisine on offer. Cantonese, Chiu Chow, Sichuan, Jing Chai: from traditional to contemporary Tony Tan writes about it all in his new cookbook. He talks with Kath Bolitho about how he set about collecting this compendium of Hong Kong cooking.
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