Hong Kong’s native Cantonese cuisine is often considered to be adventurous even for Chinese palates, but the new cookbook The Unappropriated Recipes produced by the celebrated non-profit gallery Para Site pushes the city’s culinary envelope even further. The project generated funding on Kickstarter last year, and solicited recipes from 80 of its staff, board members, regular artists, and Asian art world figures including Ming Wong, Lee Kit and Christina Li. While some of the recipes approximate edibility, most are sharply tongue-in-cheek. Assistant curator Olivia Chow identifies a few favourites including Lam Hoi Sin’s Colonise what you want to eat, comprising a bowl of rubber letters. Or Brian Kuan Wood’s How to Make Hong Kong Monster Blood Soup, a wry take on Chinese medicinal traditions that calls for such ingredients as “boiled strands of undersea fibre-optic cable”, “one Xu Beihong horse scroll, boiled for stock”, and “one elderly family member or ancestor”.