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When people think of Cantonese food, buttery scrambled egg between slices of soft white bread may not be the first dish to come to mind. For Lucas Sin Lok-yeung, this quintessential Hong Kong classic is the first recipe in his inaugural cookbook, Cha Chaan Teng: Comfort Food from Hong Kong\u2019s Iconic Diners<\/em> \u2013 listed as the \u201cPerfect Scrambled Egg Sandwich\u201d.<\/p>\n Sin may be based in New York, but his work remains tightly bound to Hong Kong. In November, he will launch his debut cookbook dedicated to the city\u2019s beloved local diners and the comfort food they serve.<\/p>\n \u201cThe part that I\u2019m excited about is representing Hong Kong, especially internationally,\u201d Sin says. \u201cI think Hong Kong cuisine is the best food in the world. It deserves a lot of respect.\u201d<\/p>\n<\/div>\n When people think of Cantonese food, buttery scrambled egg between slices of soft white bread may not be the first dish to come to mind….<\/p>\n","protected":false},"author":1,"featured_media":94644,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[2988,11342,111,108,7261,12576,3569,5231,9057,7646,31985,720],"class_list":["post-94643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-comfort","tag-cookbook","tag-egg","tag-food","tag-french","tag-highlighted","tag-hong","tag-kong","tag-lucas","tag-sandwiches","tag-sins","tag-toast","wpcat-33-id"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/94643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=94643"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/94643\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/94644"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=94643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=94643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=94643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Sin, 33, has been a staunch advocate of Hong Kong cuisine for more than a decade, starring in a long list of YouTube videos \u2013 from explaining claypot rice for Bon Appetit to teaching Food52 viewers the art of Hong Kong\u2019s scrambled egg sandwiches<\/span>.<\/div>\n
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