The relationship between Jeffrey Pang and his son, Kevin Pang, was like hot-and-sour soup. It boiled over easily. The Pangs, who moved to the United States in 1988, wanted their son and daughter to know Chinese culture. As a video game-playing American teen, Kevin wasn't interested.
But when Kevin became a food writer for the Chicago Tribune, he realized he had a valuable resource: his cook-loving dad. "My father and I shared, for the first time, a common interest. I would call to ask about recipes and cooking techniques. He would school me on the world of Chinese food," Kevin writes in the introduction to the cookbook he has just published.
When it comes to cooking Chinese food, he points out that there is no one definition of Chinese food. "Chinese cooking is not hidebound. For example, consider baked pork chop rice, popularized in Hong Kong. It is a pork chop with egg-fried rice. And then you top it with this thick tomato sauce," explains Kevin. "And then you top that with some cheese. It's a very interesting combined dish that has some Western British influences, and it's altogether very Chinese as well."
By the time Kevin joined America's Test Kitchen( ATK) staff in 2020 as its editorial director for digital content, his dad had become an Internet celebrity demonstrating the family's recipes. Kevin recognized an opportunity not only to share his own family's food stories but also to apply the AT method of breaking down recipes into simple steps for the home cook.
"I think this cookbook can teach fathers and sons how to connect, how to find a common interest and improve their relationship," Kevin says. That feeling has found an enthusiastic fan base, generating nearly 3 million views, for their online cooking series "Hunger Pangs", where viewers speak highly of their father-son bond as much as they do of their attractive dishes. Today the Pangs' relationship is rarely sour or hot.
