Who’s behind Kabu-Go?
Ka Bo Cheung—most call him Kabu—is the voice and hands behind Kabu-Go. Based in Hong Kong, where high-rises and hawker stalls share the same sidewalks, he runs this site from a small kitchen filled with scent, steam, and scribbled notes. Without formal culinary training or framed credentials, Kabu started this journey after burning pork belly late one night. A blaring fire alarm, a neighbor’s knock, and the realization that he lacked both knowledge and technique changed everything.
Curiosity took over. He began studying old cookbooks, learning from street vendors, and experimenting with flavors. Mistakes turned into lessons. Each failed dish sparked new attempts. The website reflects that evolution—not a display of perfection but a record of persistence. Kabu-Go is a place for real food, cooked honestly, shaped by tradition, and made for sharing.
What’s Kabu-Go all about?
This site centers around traditional Chinese cuisine, with a spotlight on hearty, meat-forward dishes. Recipes include slow-cooked beef, crispy pork, and ribs that soften with steam and patience. They often come from instinct, lived moments, or handwritten scraps tinted with soy sauce. Every recipe is tested multiple times. If a dish succeeds once but fails later, it doesn’t make the cut.
Kabu avoids trendy tools. He leans on time-honored methods—heat, time, salt, and good ingredients. Shortcuts exist, but only when they stay honest. Nothing gets published unless it stands up to repetition. The site is less about innovation and more about preservation.
Who’s this site for?
If you’ve stared at pork belly in confusion, you’re not alone. This space welcomes beginners and returners alike. You won’t find judgment. Whether you’re chasing a memory or just hoping not to burn dinner again, there’s something here for you.
Kabu writes for people who want to cook without pretense. The recipes don’t demand expert skills, specialty gadgets, or elaborate setups. Instead, they ask for curiosity, hunger, and the patience to try again when things don’t go right.
Where do the recipes come from?
Dishes evolve from everyday experience. Some came from failed meals. Others emerged from market finds or silent chats with vendors. Nothing is copied or borrowed. Each recipe is written, tested, adjusted, and re-tested.
Suggestions sometimes arrive from readers. Forgotten notes occasionally resurface in drawers. Kabu adds twists to traditional dishes only when they serve a purpose. Every step aims to make food that tastes like it should.
Why focus on meat?
In many Chinese traditions, meat anchors the meal. Its flavor, texture, and richness bring depth. Kabu favors working with connective tissue, bones, and fat caps—the parts that reward slow, respectful cooking.
He treats meat with care. Every cut matters. Nothing gets wasted. Broth is made. Fat is rendered. Bones flavor soup. The kitchen reflects responsibility. If you choose to eat meat, Kabu believes you should treat it well.
But what about plant-based stuff?
A few vegetarian recipes appear on the site. They aren’t filler. If a meatless dish shows up, it’s because Kabu makes and enjoys it. Tofu and vegetables take their place when they fit the mood and meal. The content reflects real practice, not categories.
How are the recipes tested?
Each dish gets made in Kabu’s own kitchen, more than once, often under varied conditions. He uses different brands and ingredient sources to ensure consistency. If it works in humid Hong Kong, it’s likely to hold up elsewhere.
Recipes come with notes from real tests. Readers are encouraged to send feedback. Cooking evolves with mood, taste, and time. So do the recipes.
What’s with the name?
"Kabu" is Ka Bo’s nickname. "Go" means pot. The name nods to warmth, fullness, and meals worth remembering. It signals food that comforts and connects.
What makes this different from other food blogs?
This space avoids fluff. No ads interrupt the content. No drawn-out intros delay the recipe. Readers find clear steps, honest notes, and straight answers. If a recipe is hard, Kabu says so. If a trick helps, he shares it.
Nothing gets added to stretch word count. The focus stays on helping readers make something meaningful.
Do I accept suggestions?
Yes. If a dish confuses or eludes you, send a message. Kabu may not answer immediately, but he reads everything. If he knows the dish or wants to learn it, he’ll try.
What do I want from you?
Cook something. Share it. If it made someone smile, tell them. No hashtags required. No mentions needed. Knowing the recipe mattered to someone is reward enough.
A note on ingredients
Kabu shops like most home cooks do. Ingredients come from local wet markets, supermarkets, and small grocers. Rare items get substitutes when possible. The aim is accessibility.
Recipes work with what most people can find. No ingredient gets included just to impress.
What kind of meat do I use most?
Pork shows up often. Beef too. Duck appears when available. Chicken gets used but only dark meat. Lamb rarely enters the pot, though that may change if interest rises.
Do I sell anything?
Not yet. No branded sauces. No cookware. No merchandise. A book might happen one day, but the focus stays on recipes, not products.
Can I use your photos or recipes?
Ask first. Social media shares with credit are fine. Full reposts or image use without permission aren’t. Respect the work, and Kabu will respect the request.
Where am I based?
Hong Kong. The kitchen is small, the air is thick, and the meals reflect both. Soups taste better on rainy days. Pastries test patience in the heat. That’s part of the process.
What if I don’t eat meat?
That’s fine. Other sites speak better to plant-based diets. Kabu sticks to what he knows, which includes meat. He doesn’t try to be everything. He focuses on where he cooks best.
Why traditional food?
Because it stays. While trends shift, traditional meals endure. They hold memory, carry time, and deliver comfort. Kabu values that permanence more than novelty.
What’s next?
More recipes. More notes. More tests. As long as the pot keeps boiling, the site will keep growing.
Thanks for reading. Whether you came for a dish, a story, or a link someone sent, welcome. Grab a spoon. Let’s cook something worth sharing.