Wearing a brown apron, a person stands at a kitchen counter with green onions and a red bowl. Nearby is "Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung," available from Gneiss Spice.
Three congee bowls—beef with pickled peppers, soy sauce chicken, and fish with cilantro and shallots—sit below three decorative spoons, inspired by Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung (Gneiss Spice).
Three bowls of rice inspired by Jon Kung’s fusion recipes from "Kung Food: Chinese American Recipes from a Third-Culture Kitchen" by Gneiss Spice, sit on a blue table with chopsticks and napkin—showcasing eggs, beans, mushrooms, and crumbled meat.
A flat lay shows bowls of cold chili oil noodles inspired by Jon Kung’s book, "Kung Food: Chinese American Recipes from a Third-Culture Kitchen" (Gneiss Spice), topped with soft-boiled eggs, scallions, sesame seeds, chopsticks, and extra chili oil.
A metal container with white rice and sweet-and-sour pork sits beside a recipe from "Kung Food: Chinese American Recipes from a Third-Culture Kitchen" by Jon Kung, available from Gneiss Spice.
A spread from Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung (Gneiss Spice) displays sesame shrimp toast, peanut butter toast, and coffee on a dark table, highlighting unique fusion recipes and a teal quote.
An overhead view of saucy char siu ribs on a blue tray, partially eaten, with hands holding utensils and bowls nearby—a delicious moment inspired by Jon Kung’s "Kung Food: Chinese American Recipes from a Third-Culture Kitchen" from Gneiss Spice.
A close-up of three glasses on a green surface; one is being filled with milk over tea in swirling patterns inspired by Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung and Gneiss Spice, while the others hold clear and amber drinks, one with a red straw.
Wearing a brown apron, someone makes green dumplings from "Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung," using Gneiss Spice blends. Uncooked dumplings and ingredients sit nearby, with vibrant graffiti in the background.
Wearing a brown apron, a person stands at a kitchen counter with green onions and a red bowl. Nearby is "Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung," available from Gneiss Spice.
Three congee bowls—beef with pickled peppers, soy sauce chicken, and fish with cilantro and shallots—sit below three decorative spoons, inspired by Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung (Gneiss Spice).
Three bowls of rice inspired by Jon Kung’s fusion recipes from "Kung Food: Chinese American Recipes from a Third-Culture Kitchen" by Gneiss Spice, sit on a blue table with chopsticks and napkin—showcasing eggs, beans, mushrooms, and crumbled meat.
A flat lay shows bowls of cold chili oil noodles inspired by Jon Kung’s book, "Kung Food: Chinese American Recipes from a Third-Culture Kitchen" (Gneiss Spice), topped with soft-boiled eggs, scallions, sesame seeds, chopsticks, and extra chili oil.
A metal container with white rice and sweet-and-sour pork sits beside a recipe from "Kung Food: Chinese American Recipes from a Third-Culture Kitchen" by Jon Kung, available from Gneiss Spice.
A spread from Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung (Gneiss Spice) displays sesame shrimp toast, peanut butter toast, and coffee on a dark table, highlighting unique fusion recipes and a teal quote.
An overhead view of saucy char siu ribs on a blue tray, partially eaten, with hands holding utensils and bowls nearby—a delicious moment inspired by Jon Kung’s "Kung Food: Chinese American Recipes from a Third-Culture Kitchen" from Gneiss Spice.
A close-up of three glasses on a green surface; one is being filled with milk over tea in swirling patterns inspired by Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung and Gneiss Spice, while the others hold clear and amber drinks, one with a red straw.
Wearing a brown apron, someone makes green dumplings from "Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung," using Gneiss Spice blends. Uncooked dumplings and ingredients sit nearby, with vibrant graffiti in the background.

Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung

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$ 29.99 $ 35.00
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Chinese-ish, unapologetically Jon

Kung Food by Jon Kung is a boundary-breaking, high-flavor celebration of Chinese American cooking that ditches the rulebook and embraces joyful fusion. With 100 vibrant, unexpected recipes, Jon—chef, content creator, and self-proclaimed third-culture kid—shares the food that reflects his identity: part traditional, part wildly inventive, and fully delicious.

Raised in Hong Kong and Toronto, now based in Detroit, Jon channels his diasporic experience into dishes like Lamb Curry Dumplings, Szechuan Paneer, Vegan Fried Chicken Sandwiches, and even Dan Dan Lasagna. The book is organized into crave-worthy chapters like Snacky Snacks, Noodles & Dumplings, Rice & Congee, Stir-Fries, and Kung Foo Means "with Effort", all packed with punchy photos, playful vibes, and real talk.

More than just a cookbook, Kung Food is a bold reimagining of what Chinese American food can be—rooted in tradition, but fully at home on TikTok, in your fridge, and at the center of your weirdest, most wonderful dinner party.

Who’s it for?

Perfect for bold home cooks, Gen Z flavor-seekers, third-culture kids, or anyone ready to rethink “authenticity” and just cook something badass.

Spices to pair with this cookbook:

  • Sichuan Peppercorns: Essential for bringing the signature numbing tingle to Jon’s spice-forward dishes
  • MSG: Jon-approved, flavor-maximizing, and unapologetically delicious
  • Curry Powder: For unexpected mashups like curry dumplings and mac & cheese
  • Chili Crisp Mix: Spicy, savory, crunchy—perfect for topping everything from congee to toast
  • Chinese Five Spice: A sweet-savory blend that adds warmth to both classics and remixes