Chef Lucas Sin Lok-yeung is set to release his first cookbook this November, offering an in-depth look at the distinctive dishes served in Hong Kong’s iconic cha chaan teng diners. Titled *Cha Chaan Teng: Comfort Food from Hong Kong’s Iconic Diners*, the book celebrates the everyday comfort foods that have earned a devoted following both locally and internationally, such as scrambled egg sandwiches, baked pork chop rice, and Hong Kong-style French toast.

At 33, Sin has been a vocal advocate for Hong Kong cuisine for over a decade, gaining recognition through a series of YouTube appearances where he has explored various local dishes and cooking techniques. Although based in New York, his culinary work remains deeply connected to his hometown, reflecting its multicultural heritage. Sin was born in Ontario, Canada, and raised in Hong Kong’s North Point before moving to the United States to study cognitive science at Yale University.

Sin’s passion for cooking began in his teens when he launched a private kitchen called Bo Zai, serving multi-course dinners in an unlikely setting—a former newspaper factory. After relocating to New York, he continued to build his culinary profile, participating in student-run pop-ups and working with modern Chinese food ventures such as Junzi Kitchen. More recently, he and his wife, Camden Hauge, co-run Lok Kee, a pop-up that takes over New York’s M Star Cafe, the city’s oldest cha chaan teng. The couple plans to transform the space into a permanent restaurant, offering dishes inspired directly by those found in the cookbook, including white curry pork chop and black pepper brisket claypot dishes.

Sin emphasizes that cha chaan teng cuisine—marked by its blend of Eastern and Western influences—is a reflection of Hong Kong’s history under British colonial rule from 1841 to 1997. This fusion is evident in the menu offerings and daily dining culture, which Sin believes deserves broader global recognition and respect. He underscores this with the example of his “perfect scrambled egg sandwich,” inspired by the Australia Dairy Company in Jordan, a local institution celebrated for its creamy, fluffy egg sandwiches and milk puddings. Sin notes that the scramble’s distinctive texture comes from the use of extra egg yolks, a byproduct of dessert preparation, illustrating the refinement achieved through practical culinary innovation in Hong Kong.

The cookbook dedicates sections to the various egg preparations commonly found in cha chaan teng, as well as a detailed exploration of toast—down to bread thickness and the effects of different toasters—highlighting the meticulous attention devoted to seemingly simple dishes. Sin’s team, consisting entirely of Hongkongers, ensured that the project remained authentic to the city’s culinary identity. He enlisted academic Samuel Lai Dic-sum, who is pursuing a PhD in anthropology focused on Hong Kong food culture, to assist with research and fact-checking. Lai’s firsthand experience working in cha chaan teng and his collection of memorabilia, including a rare composite oven used to toast bread and boil tea simultaneously, helped contribute to the book’s detailed historical and cultural context.

The visual presentation of the cookbook was also carefully crafted. Hong Kong-born prop and food stylist Gloria Chung Wing-han, photographers Nicholas Wong Wai-kin and Mario Chui Wai-chung, and graphic designer Justin Au Chun-him collaborated on the project, recreating the authentic atmosphere of local diners. Chung meticulously sourced props and designed a studio cha chaan teng set, even replicating the worn look of tabletops by regular use and wear, to capture the genuine feel of the dining environment.

Scheduled for release on November 17, 2026, Sin hopes the cookbook will broaden international understanding of cha chaan teng culture and introduce readers worldwide to the unique flavors and stories behind Hong Kong’s beloved comfort foods.