A highly anticipated new culinary variety show, 60 Recipes for Home Entertaining, premieres tomorrow, June 19th, promising viewers an immersive course in sophisticated, yet achievable, gourmet cooking. Hosted by actress Katy Kung, the series brings together five master chefs—including a new international addition—who will present 60 unique dishes over 15 episodes, offering home cooks professional techniques for mastering luxury meals.
This latest installment expands upon its popular predecessor by refreshing its roster of culinary experts. Returning local masters include Raymond Siu, Ricky Wong, Li Man-sing, and Hui Mei Tak. They are joined by acclaimed international Western chef Jacques Kagi. These experts will collaborate with celebrity home cooking idols, including Li Ka-ting and Maria Cordero (Fat Mama), to demonstrate signature dishes and impart exclusive culinary secrets designed specifically for effortless home entertaining.
The initial two episodes, airing Monday and Tuesday, will feature eight diverse dishes ranging from Black Pepper Crab and an innovative Dried Pineapple Sweet and Sour Pork to a lavish Seafood Hotpot and vegetarian options like “Auspicious Ruyi.” Maria Cordero’s segments are particularly highlighted for her “Lazy Cook’s Gospel”—simplifying complex steps such as achieving crispy glazed pastry for baked chicken and methods for rapidly softening potatoes.
Cordero’s famously candid personality injected unplanned entertainment into the show’s taping. During a lesson on preparing crab, she playfully pressed host Katy Kung about her marriage plans, momentarily flustering the actress. Kung responded by stating the importance of careful consideration due to her age. Cordero seized the moment, advising Kung, “Precisely because you are not young, you shouldn’t overthink it. By the time you’ve thought it through, others will have moved on.” Cordero further used the dish preparation as a metaphor, likening women to crabs and humorously noting Kung’s focus on eating rather than responding to the banter.
Chef Raymond Siu, who earned the moniker “God-Tier Chef” on the mainland following his demonstration of pork chop rice in the previous season, returns this year with a clever take on a classic. He will reveal his “Tricky Dried Pineapple Sweet and Sour Pork,” which uses dried pineapple instead of fresh fruit. This choice, Siu explained, enhances the meaty flavor while ensuring a prolonged fruity aroma. He will also share his “Triple-Fry Cooking Symphony” technique, a crucial method for achieving the highly coveted crispy exterior of sweet and sour pork.
Other master chefs will focus on specialized techniques: methods for intensifying oyster flavor, maximizing the aromatic impact of seasoning blends, and ensuring that marinated dishes, such as drunken shrimp, achieve maximum depth of flavor.
The show aims to be more than just a performance; it positions itself as a practical culinary workshop. By focusing on detailed, yet easy-to-replicate steps, the program offers viewers actionable takeaways. The inclusion of an international chef like Kagi also signals a broader appeal, introducing diverse global techniques to the local audience. 60 Recipes for Home Entertaining is set to cement itself as an essential guide for anyone wishing to elevate their domestic cooking repertoire from basic meals to impressive gourmet feasts, all within a concise, 15-episode format.
