Hakkas have a distinctive culture and history, with a lineage believed to be the decendants of the northern Hans people living in Shanxi, Henan and Hebei. As the named 'Hak' means 'guest' in Chinese character, as they are newcomers when they fled south plagued by wars and disasters during Eastern Jin Dynasty. Hakka cuisine, to some extent, was greatly influenced by their culture and living conditions during the migration. When fertile area had already been occupied by the locals, they need to roam far and wide for agricultural land. It required great physical strength. Hence traditional Hakka cuisine has these characteristics : salty, oily, flavourful and preserved.
Ying Ker Lou
Lot S 231 and 232, Second Floor
The Gardens Midvalley City
Lingkaran Syed Putra
59200 Kuala Lumpur
Tel: 03-2284 8480 Fax: 03-2284 8481
Water Chessnut with sugar cane drink
You can request for a healthy brown rice instead of white steamed rice but it will be extra charge.
Mushroom with "Xing Qua"
Light and delicious dish to go with rice, I like the gravy.
Choysum with Garlic
Fresh and huge choysum, remember to ask the waiter to cut into half when they serve it, or else you will have a hard time or messy mouth, when eating it.
Hakka Style Fish Fillet
So far, this is one of my favourite dish, slightly spicy, sweetness for the preserved vegetable and with a savoury wok flavour. Perfect for rice.
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