What Did Anthony Bourdain Eat at Hop Kee? | a Culinary Journey With the Late Celebrity Chef

Anthony Bourdain, the renowned chef, author, and television personality, had a passion for exploring global cuisines and immersing himself in the culinary traditions of various cultures. However, amidst his culinary expeditions and daring adventures, there was a steadfast order that Anthony Bourdain maintained at Hop Kee, a beloved Chinese restaurant in New York City. Never straying from his go-to selection, Bourdain would indulge in a delightful array of Cantonese delights, including wonton soup, egg rolls, barbecue spareribs, pork fried rice, and sweet and sour pork. These dishes, which showcased the authentic flavors and nostalgic charm of Hop Kee, held a special place in Bourdain's heart. As the vibrant aromas wafted through the air and the familiar flavors danced on his palate, Bourdain savored each bite, reminiscing about the timeless classics that still graced the menu. The never-ending tea pot, the crispy egg rolls, and the tantalizingly tender sweet and sour pork were just some of the treasures that Hop Kee offered, preserving the essence of a bygone era.

What Was Anthony Bourdain’s Favourite Food?

Another favorite was Braised Pork Trotters, a classic dish in French cuisine that he enjoyed during his travels. Bourdain also had a soft spot for Pigs Feet, especially when they were braised or fried to perfection. He often expressed his fondness for the tender and flavorful meat that could be found in the trotters.

Aside from trotters, Bourdain had a penchant for spicy and bold flavors. He found comfort in indulging in dishes like Szechuan Hot Pot, a fiery and numbing Chinese dish that he declared as one of his all-time favorites. He was also a fan of the famous Vietnamese Beef Pho, a hearty and aromatic noodle soup that he often sought out during his trips to Southeast Asia.

In addition to these tastes, Bourdain had a deep appreciation for classic French dishes. He admired the intricate techniques and rich flavors found in dishes like Coq au Vin, a braised chicken stew cooked in red wine. Another classic French dish that captured his heart was the traditional Bouillabaisse, a decadent fish stew originating from Marseille.

When it came to indulging his sweet tooth, Bourdain had a weakness for desserts that packed a punch. He’d a particular fondness for chocolate, often professing his love for a rich and decadent chocolate mousse or a perfectly crafted chocolate tart.

Overall, Anthony Bourdains favorite food showcased his adventurous palate and his willingness to explore flavors from various cuisines. Whether it was a humble braised trotter or a complex and layered dish, he was always on the lookout for culinary experiences that pushed boundaries and delighted the senses. His love for food and exploration truly knew no bounds.

After developing a passion for cooking, Chef Anthony Bourdain decided to pursue formal training at The Culinary Institute of America in Hyde Park, NY.

Where Did Anthony Bourdain Study Cooking?

Chef Anthony Bourdain studied cooking at The Culinary Institute of America (CIA) in Hyde Park, NY. He decided to pursue his passion for culinary arts and enrolled at the CIA to learn the intricacies of the culinary world. The CIA is renowned for it’s rigorous and comprehensive programs, providing aspiring chefs with a solid foundation in various culinary techniques and skills.

Bourdains time at the CIA also exposed him to a diverse community of fellow students from around the world. Interacting with individuals who shared his passion for food and cooking provided Bourdain with valuable insights and cultural perspectives that would later shape his approach to cuisine. The culinary schools emphasis on teamwork and collaboration fostered a sense of camaraderie among students, enhancing Bourdains learning experience.

Anthony Bourdain’s Experiences at the CIA and How They Influenced His Culinary Career

Anthony Bourdain had a noteworthy background at the Culinary Institute of America (CIA) that greatly impacted his culinary career. Through his time at the CIA, Bourdain received comprehensive training in classical French cuisine and culinary techniques. This education equipped him with a strong foundation in the culinary arts, arming him with the knowledge and skills that would play a pivotal role throughout his career. Bourdain’s experiences at the CIA allowed him to explore various culinary traditions, techniques, and flavors, shaping his style as a chef, food writer, and television personality.

Source: Anthony Bourdain

Anthony Bourdain, a renowned culinary figure, was known for his eclectic cooking style that drew influence from various cuisines. His love for exploring different cultures and their food was portrayed in his popular television shows, including A Cook’s Tour, No Reservations, The Layover, The Taste, and Parts Unknown. Bourdain’s contagious passion for food and adventure propelled him to become a beloved figure in the world of gastronomy.

What Cuisine Was Anthony Bourdain Known For?

Anthony Bourdain, the late American chef, author, and television personality, was widely known for his love of exploring cuisines from around the world. With a career spanning over four decades, Bourdain became a prominent figure in the culinary world, leaving a lasting impact on food culture. His cooking style was often described as French-influenced, but he also embraced an eclectic approach, incorporating flavors and techniques from various global traditions.

Bourdains passion for food and travel was showcased in his numerous television shows. “A Cooks Tour,” his first major foray into television, brought viewers along on his culinary adventures to countries like Cambodia, Vietnam, and Morocco. The success of this show led to subsequent series such as “No Reservations,” “The Layover,” and “The Taste.”. Bourdain also hosted “Anthony Bourdain: Parts Unknown,” arguably his most beloved and critically acclaimed show. In this Emmy-winning series, he delved deep into lesser-known cultures and explored their food scenes, fostering greater understanding and appreciation for diversity.

Apart from his professional achievements, Bourdain was a loving father. He’d one child, a daughter named Ariane, born in 2007, from his second marriage to Ottavia Busia. Despite their divorce in 2016, Bourdain maintained a close relationship with his daughter, cherishing the time they spent together and often sharing heartfelt moments with her on social media.

After graduating from the Culinary Institute of America, he honed his skills in several renowned restaurants, including New Yorks Brasserie Les Halles, where he served as the executive chef. It was during these early years that he developed a deep understanding and appreciation for the delicate art of French cuisine, which became a cornerstone of his cooking style.

Anthony Bourdains tragic death in 2018 sent shockwaves through the culinary community and beyond. His loss was deeply felt, as he was not only admired for his culinary expertise but also respected for his unmatched ability to connect with people from all walks of life.

The Influence of French Cuisine on Anthony Bourdain’s Cooking Style

Anthony Bourdain was greatly influenced by French cuisine, which is evident in his cooking style. He appreciated the emphasis on fresh, high-quality ingredients and the skillful techniques employed in French cooking. Bourdain incorporated elements such as delicate flavors, intricate presentation, and attention to detail into his own dishes. This influence can be seen in his use of classic French cooking methods, such as braising and poaching, and his appreciation for dishes like escargot and coq au vin. Bourdain’s exposure to French cuisine undoubtedly shaped his culinary approach and contributed to his reputation as an acclaimed chef and gastronomic storyteller.

Instead, Bourdain preferred to explore and appreciate the culinary traditions of various cultures, always willing to step outside his comfort zone but drawing the line at consuming domestic pets. This stance showcased his respect for different perspectives while emphasizing his personal boundaries, further cementing his reputation as a travel and food icon.

What Food Did Anthony Bourdain Refuse to Eat?

Anthony Bourdain, the renowned chef, author, and television personality, had an unwavering philosophy when it came to exploring different cuisines. However, there was one line he’d not cross: he refused to eat cats and dogs. This limitation resonates with many people worldwide, as the consumption of these animals is considered taboo in many cultures.

In an interview with The Points Guy, Bourdain was asked if there was anything he’d decline to eat. Despite encountering numerous culinary adventures throughout his travels, he firmly stated that he could never bring himself to eat cats or dogs. Though he acknowledged that a significant number of countries he visited did consume these animals, Bourdain personally abstained.

Anthony Bourdain, the renowned chef and television personality, was known for his adventurous palate and love for global cuisine. Among his many culinary creations, one of his most famous dishes was boeuf bourguignon. This classic French dish, infused with rich flavors and tender beef, became synonymous with Bourdain’s culinary expertise. If you want to channel your inner Bourdain and experience the magic of this dish, follow the recipe from his ‘Les Halles Cookbook’ – a true homage to his culinary legacy.

What Was Anthony Bourdain’s Famous Dish?

Anthony Bourdain, the legendary chef, author, and television personality, was known for his adventurous palate and love for authentic cuisine from around the world. While he didnt have a single “famous dish” exclusively associated with him, one recipe that stands out as a classic from his repertoire is boeuf bourguignon. This iconic French stew was frequently featured in his shows and books, showcasing his passion for rustic, comforting dishes.

To learn how to make boeuf bourguignon like Anthony Bourdain, one can turn to his renowned cookbook, Les Halles Cookbook. In this book, Bourdain provides a detailed recipe for crafting this flavorful dish. The recipe starts by marinating the beef in red wine overnight, allowing the flavors to meld and enhance the meats tenderness. This step mirrors Bourdains emphasis on patience and attention to detail in cooking.

Next comes the slow cooking process, where the marinated beef is seared until golden brown, followed by the addition of vegetables, herbs, and beef stock. This lengthy process infuses the dish with depth and complexity, a trademark of Bourdains culinary style.

Another crucial component of boeuf bourguignon is the inclusion of pearl onions and mushrooms, which add a delightful earthy flavor and textural contrast to the dish. Bourdain loved incorporating these ingredients, as they represented the essence of French cuisine, adding both elegance and depth to the final product.

By following his recipe and embracing the techniques he embraced, home cooks can pay homage to his legacy and savor a taste of his culinary genius.

Anthony Bourdain’s Favorite Global Cuisines and Dishes

Anthony Bourdain, the late American chef, author, and television personality, had a deep appreciation for various global cuisines and dishes. His favorite cuisines ranged from Vietnamese and Mexican to Japanese and French. He’d a particular fondness for street food and local specialties, believing they provided a true taste of a culture. Bourdain’s favorite dishes included pho from Vietnam, tacos al pastor from Mexico, sushi from Japan, and steak frites from France. He valued authenticity, bold flavors, and the stories behind the food. Bourdain often sought out hidden gems and lesser-known establishments, showcasing the diversity and richness of global cuisine through his travels and work.

Bourdain, known for his love of culinary exploration and high gastronomy, surprised many with his unexpected affection for fast food. His taste for mac and cheese, in particular, led him to seek out quick-service restaurants, even during the early hours of the day. One of his guilty pleasures was indulging in Popeye’s mac and cheese, a craving that would hit him in the mornings.

Did Anthony Bourdain Eat Fast Food?

Anthony Bourdain, known for his adventurous palate and appreciation for diverse cuisines, was not immune to the occasional indulgence in fast food. However, he often sought out unique iterations of these dishes at quick-service restaurants. One of his guilty pleasures was mac and cheese, but what set his cravings apart was when they struck – in the mornings. Bourdain confessed that during those early hours, he couldnt resist the allure of Popeyes mac and cheese.

While many crave breakfast classics like pancakes or omelets, Bourdains taste buds gravitated towards the cheesy delight of Popeyes mac and cheese in the morning. This choice might seem unconventional, but it showcased his insatiable appetite for all things delicious, regardless of the time of day. His ability to find satisfaction in unexpected places defined his culinary journey and captivated audiences worldwide.

Bourdain’s Recommendations for Finding Unique and Authentic Fast Food Experiences Around the World.

  • Try street food in Bangkok’s Chinatown
  • Experience the bustling night markets of Taipei
  • Sample the delicious tacos from a local taqueria in Mexico City
  • Indulge in the authentic flavors of kebabs in Istanbul
  • Savor the mouthwatering currywurst in Berlin
  • Discover the hidden gem food stalls in Marrakech’s medina
  • Feast on the fresh seafood at Tsukiji Fish Market in Tokyo
  • Explore the vibrant food carts of Portland, Oregon
  • Taste the traditional pastries at a bakery in Paris
  • Delight in the diverse food stalls at Singapore’s hawker centers
  • Enjoy a plate of warm, freshly made churros in Madrid
  • Try the famous hot dogs from a street vendor in New York City
  • Sample the unique flavors of jerk chicken in Jamaica
  • Discover the delicious banh mi sandwiches in Hanoi
  • Indulge in a plate of paella from a local restaurant in Valencia


Despite his bold and diverse culinary repertoire, Bourdain found comfort and satisfaction in the timeless classics that Hop Kee had to offer. This unwavering preference for his favorite dishes speaks volumes about the enduring appeal of dishes like egg rolls and the nostalgia they evoke. Even as the culinary world evolves, places like Hop Kee continue to carry on the traditions that Bourdain valued, maintaining the essence of the past while also embracing the present. In a world where constant change is often celebrated, Bourdain's loyalty to Hop Kee's familiar and timeless menu is a reminder of the enduring power of simplicity, tradition, and the ability of food to transport us back to cherished memories.

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