RECIPES: Hong Kong TV Dinner

Recipe | Matt Murtagh-Wu · Curator | Hakan Burcuoğlu · Venue | Matt’s Kitchen · Gear | Leica

Necessity is the mother of deliciousness, said Anthony Bourdain back in 2015, downing slabs of SPAM from a gigantic bowl of piping hot budae jigaean overzealous Korean stew of post-war provenance just south of sacrilegein a makeshift army tent prepared by an ebullient podcaster. This blithe segment, ostensibly, became responsible for bringing the venerable SPAM back into our culinary consciousness, and of course, carnage ensued.

For obvious reasons, Hong Kong has also had its cuisine heavily influenced by [mainly pork] canned-meat products from the West. An ode to Hong Kong and his father’s heritage, this dish warrants strict attention [if not sympathy] as its stupidly simple flavour profile is, in every sense of the word, ambrosial. And that’s trying it without the SPAM. You gotta try it for yourself to see if the hype is real—Matt’s words, not mine.


Instant noodles of your choice
2 slices of SPAM, cut into 1 inch slices
2 organic, free-range eggs
2 tbsp of sesame oil
1 tbsp light soy sauce
Scallions, finely chopped, for garnish

Method [Recipe serves 2 as an appetizer and just 1, if under the influence]

01. Boil instant noodles according to package instructions [do omit the addition of MSG aka Soup Base, however].

02. Fry the egg(s) sunny side up, along with the slices of SPAM.

03. Strain the noodles.

04. Toss in a bowl with sesame oil and light soy sauce. Mix well.

05. Dish the eggs and SPAM onto the cooked noodles. Garnish with scallions.

06. Look at it.

07. Crush it and hashtag #thecuratorialistmademedoit



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