Susan Jung is the food columnist for Vogue Hong Kong and academy chair for the Hong Kong, Taiwan and Macau region of World’s 50 Best Restaurants and Asia’s 50 Best Restaurants. For almost 25 years, Jung – a trained pastry chef – was food and drinks editor of Hong Kong’s South China Morning Post newspaper. Kung Pao & Beyond – her cookbook on fried chicken recipes from East and Southeast Asia – was recently published by Quadrille. 

Top Titles

• A Celebration of Food (2012)
• Kung Pao & Beyond – Fried Chicken Recipes (2023)