Ken Hom demonstrates a keen flair for the diversity of the Orient and Western cooking styles. He mixes ingredients from both cultures well; leading a some interesting variety on 'traditional' dishes.
The book outlay is clean, well illustrated and modern in style. The photography is sparse but sufficently effective, to show some of the more 'amalgamated' dishes. The book also explains the appropriate Oriental essential ingredients needed.
Overall the dishes seem at home for the quick snacks and robust enough for dinner party ocassions.