This cookbook has a great selection of recipes with ingredients that are easy to find.

Thank you to Kat Lieu, NetGalley and Quarto Publishing Group – Harvard Common Press for the arc of this book

This book is chock full of yummy looking Asian meals and treats! There will be plenty of recipes in this book that you'll want to try if you love Asian food. There are traditional pieces of equipment listed in the book but surprising me, also listed is an Air Fryer, a Stand Mixer, and an Instant Pot or Pressure Cooker. Certainly a modern lineup! Most kitchens will already have the suggested equipment already.

The author has a list of products that she stocks in her Asian Pantry. If you already cook Asian foods regularly, you will have many or most on your shelf. If this is a new type of cooking for your household, you may want to buy the special items you need for a few recipes at a time.

The book is filled, not only with mouthwatering photos of the food, but also sprinkled with family photos. The ingredients for the recipes are clearly laid out and the instructions are written well.

I think this book will provide hours of enjoyment to the lover of Asian foods, both reading about them. cooking them, and certainly eating them.

This book has a lot of amazing authentic recipes. As someone who enjoys asian food a lot and loves cooking them, I truly enjoyed this book. This would benefit someone just exploring asian cooking as the book begins with basics and the instruments needed for cooking. It explains the way to cook basic stuff like rice and simple dishes. But it also moves on to more difficult recipes with ease. Would recommend this book for everyone who enjoys asian food.

Loved all of the recipes and how it spans different Asian cultures. So many gems I've always wanted to learn how to make and now within easy access. I did notice that page 62 seems to have as caption TK repeatedly which I was unsure if that was intentional. Otherwise, solid recipes with content any Asian would appreciate. Thanks for adding in details for the cooking challenged folks like myself. I also appreciated that so many of the recipes are pretty quick time wise to prepare and make. When you have life on the go, generally there isn't 2+ hours to make one meal. This is more realistic cooking that is achievable to most individuals.

This is a neat easy book to follow. Good recipes that are an introduction to cooking Asian food. The colors and photos look pretty high quality and beautiful.

NOODLES FREAKS REJOICE!

Kat Lieu, founder of the award-winning site @subtleasian.baking, has published a comprehensive, accessible, and easy to follow cookbook for anyone and everyone who loves Chinese and other Asian foods, “Modern Asian Kitchen—Essential and Easy Recipes for Dim Sum, Dumplings, Stir-Fries, Ramen, Rice Bowls, Bibimbaps, Pho, and More.”

With Kat Lieu’s easy instructions and accompanying photographic guides, readers will soon be creating beautiful dumplings 🥟 by the 100s in no time at all; mastering the most basic, yet critical component of Asian cuisine—rice 🍚; and my personal favorite, learning all about Asian noodles 🍜 ! And for you no-wheat freaks, lots of these noodles are made from rice!

An American ex-pat in London for several years, my palate quickly became an international traveler just in England’s Capitol due to the extensive choices of cuisines available to stimulate both my imagination and taste buds because London is a global destination inhabited by people from around the globe.

No, I’m definitely not referring to gray/green mushy peas (they do not call such a veggie, ‘English peas’); over-done beef roast; bangers and mash (sausages and creamed potatoes); nor a full English breakfast of over-easy fried eggs glistening with grease accompanied with baked beans (yup—like the type Yanks serve at BBQs), grilled tomatoes, rashers of bacon, sautéed mushrooms, and toast (alas no crumpets). Do you have indigestion yet?

Consequently, when a dear friend introduced me to the delectably delicious nuances of Singapore Mei Fun (rice noodles 🍜 prepared with garlic, red pepper, curry, veggies, and three meats—typically chicken, pork and shrimp, I was hooked from the first spicy mouthful and rejoiced during the experience.

Since that time, I am always thrilled and grateful when a Chinese restaurant offers this delicious dish because it’s my favorite of all oriental fare since that first experience in London because I’m a true noodle-freak, and Singapore Noodles are my heart’s desire when asked, “What’s your favorite food?”

However, just as locating a restaurant that prepares an excellent version of this dish (if at all) can be difficult, finding an authentic and easy to prepare recipe for Singapore Mei Fun, also known just as Singapore Noodles, is even rarer indeed.

Look no further, noodle freaks, Kat Lieu is our new patron saint of Noodledom and all things yummy Asian. A few of her other recipes that are on my soon to try list include: Tandoori Chicken, Garlic Naan Bread, Oven Baked Crispy Fried Chicken, and Garlic Green Beans among others.

My mouth watered the entire time I was reading through this cookbook because the photos of the dishes looked so delicious. Thank you Kat Lieu for bringing Asian cooking into American homes in a straightforward manner that is appetizing, inspiring and entertaining.

JoyReaderGirl1 graciously thanks, NetGalley, Author Kathleen Lieu, and Publisher The Harvard Common Press, an imprint of The Quarto Group for this advanced reader’s copy (ARC) for review.

Note: I received a free unpublished proof of this book, for a limited time, in exchange for an honest review. All opinions here are my own.

After buying a copy of Lieu’s earlier book, Modern Asian Baking, which I loved, I had to review this one once it became available on NetGalley! (A review of Modern Asian Baking is forthcoming; I particularly love the green tea Swiss roll!)

Lieu’s introduction and running narration to Modern Asian Kitchen are instantly inviting to the reader. Her books come across as the best sort of passion projects, rife with personal anecdotes, notes on her favorite dishes, and tributes to her friends and family who contributed or inspired many of the recipes. This book really makes me wish there was someone like her in my family who knew how to cook traditional dishes from our own culture and could pass down this sort of knowledge. (There isn’t, but I’m making do with a box of recipes that my great-grandmother clipped from newspapers and a few Polish cookbooks. Maybe one day I can become an expert and write a book like this…)

The photography in this book, done by studio iida, is awesome and everything looks very appealing and delicious. There are some particularly detailed instructional illustrations for things like folding dumplings, which I find very helpful in a cookbook. The pictures make me want to cook and eat everything in this book!

Instructionally-speaking, Lieu does a great job of explaining how to make the recipes. I don’t have time to recipe-test the cookbooks I review due to my hectic review schedule. However, based on my experiences with cookbooks, I feel that if I had all the right ingredients I could pick up this book and make anything in it according to the instructions and have something roughly like the picture. This book is not like some of the older Betty Crocker books, or some of the vintage ones I have on European cuisines, that expect the reader to know how to do certain things, know to use certain equipment for certain tasks, or otherwise know stuff that’s not written on the page and not necessarily obvious to the reader.

I saved my recipe opinions for last because those are highly-subjective. When I first picked this up I was on the fence about it, since I already have a few good cookbooks related to Chinese, Korean, and Vietnamese cuisine. However, I’m actually thinking of getting this one once it’s released, since everything in it looks very approachable and there are some classics in here that I love. Highlights include ma po tofu, bibimbap, dim sum spare ribs, char siu, kimchi pancakes, tteokbokki, pho, and multiple classic sauces and desserts.

Overall, I wholeheartedly recommend to this for anyone looking for a great cookbook with lots of heart and mouthwatering photography!

I could literally eat asian food everyday for the rest of my life and be happy about it! Cant wait to try these recipes

Thank you Net Galley, Subtle Asian Baking team, and the publisher for this ARC.

After reviewing their first book, Modern Asian Baking, I quickly got requested an ARC for their second installment, Modern Asian Kitchen.

I must say that this is a loaded cookbook. From first glance, I already knew I would fall in love with Chapters 1 and 3. I also spotted some intriguing recipes such as Melty Cheesecake Baos and Matcha Miso Ramen. The pantry section is superb as usual. But I wish they specified recommended brands so that cooks can have the same experience as the authors. The recipe key and recipe notes are a welcome addition. I love this note in particular: “When no quantity is specified, quantities are flexible and discretionary to taste.”

As of this writing, I have managed to try the Queen of Milk Bread recipe, which I believe was also on their first book. And wow, I think this might be the best milk bread I've tried in a while!

Overall, I love this book and I will definitely try more recipes! Thank you so much for this wonderful cookbook.

Wow, what a fantastic cookbook. It starts with a pantry list, ingredients list, and some short personal stories. I love that each recipe includes a photo and that most of the ingredients are things that I have on hand or can easily obtain. The commentary that accompanies the recipes is also witty and enjoyable, and the recipes look like things that I will actually make and eat. I think this will be a great addition to my cookbook collection, and I look forward to seeing the physical copy.

such a lovely recipe book!! I tried a few of these and found the illustrations / pictures really nice and the instructions easy to follow. my favorite part is the personal notes accompanying the recipes, it gives each recipe a special touch and history, as if it was a family cookbook.

Lots of very tasty looking recipes and look forward to trying them out. Good variety of different variations of Asian dishes. Some familiar ones and lots of new ones. Good photographs to accompany the recipes.

Thank you to Netgalley for an advanced copy of this book in exchange for an honest review.

I found this book very informative with some interesting ideas. Recommended.

Delightful and beautiful cookbook. I typically get my recipes online, but this is a staple for any kitchen. The progression of sections are natural and informative, and the photos draws the home cook in. The recipes break down techniques for someone to easily follow along. Can't wait to get my hard copy!

Filled with beautiful photos!! As a visual learner, photos teaches us how the final product looks. Nice layout and tips. But I did find some of the ingredients hard to find. Maybe a list of substitutions would be nice.

Ahh I was so excited to read this after modern baking! The photographs, story and recipes all look so amazing and I can’t wait to try them out

This book was full of so many Asian dishes that I cannot wait to incorporate into my weekly meal preps! The author had little anecdotes along with each recipe, that were well thought out. The included meals seemed easy and doable, all while looking delicious!

An excellent cookbook jam packed with information.

I would recommend this for people who are already confident in the kitchen and looking for different ways to stretch their cooking skills.
The author does an excellent job of breaking it down into easy steps, but a beginner in the kitchen would be a bit overwhelmed.

I particularly liked the must have equipment and tools section, detailing everything you need for the recipes. It's one of the worst greivances trying to collate every ingredient or tool you need for an individual recipe, so at the beginning of the book, this is a handy section. There are lots of recipes here, which are sure to capture the interest and hunger of everyone. The make it vegan post its are handy as well, to transform the dishes for other dietary needs. I enjoyed the sauce section, something that is missed in a lot of recipe books and I was surprised at how extensive the collection was, with baked goods included too.

This is a huge book, with lots of recipes and I enjoyed reading.

I liked it a lot. Nice recipes, it made me go buy ingredients and embark on a learning journey. I've always wanted to start cooking aasian recipes, I guess this was the right moment.