Have been meaning to try for a long time- social enterprise Hakka restaurant located in the Tai Hang Fire Dragon Heritage Center, built in 1909 and a revitalized Grade 3 Historic Building.Walked past the exhibition centre on the ground floor, past the multiple tables on the first floor, onto the Private area on the second floor.Hakka cuisine emphasizes the usage of rich, fatty, salty flavors and soup, focused on hearty, meat-heavy dishes, reflecting the practical, thrifty nature of the Hakka people and their history of farming and migration.Here’s what we had.Quartet of Starters:-茅台鴨舌- tender and aromatic, with the infusion of Maotai giving it a floral warmth and a slightly heady finish. - 家鄉蓮藕餅- Minced pork and lotus root pan-fried to golden crispness.-白灼水魷- clean, snappy, and lightly sweet, the cuttlefish poached just enough to retain bounce. Nestled in soy sauce with scallion. - 桂花陳蛋- fragrant, subtly sweet, and marbled with floral notes from aged osmanthus wine.古法鹽焗鮮蝦- the salt baking intensified the prawn’s sweetness, sealing in moisture while infusing it with aromatic warmth.胡椒韭菜桶蠔煲- a fiery, herbal claypot that delivered punch and umami in equal measure. The oysters were fat and briny (but chewy in some places), the Chinese chives brought garlicky depth and the white pepper sizzled through our sinuses.金銀蒜粉絲蒸大元貝- scallops were plump and sweet, with the vermicelli underneath soaking up every drop of scallop juice, and the dual garlic (raw and fried) adding both aroma and crunch. 椒鹽原隻鮮鮑魚- crust was just spicy enough whilst the flesh remained tender.原盅滋補螺頭燉竹絲雞- loved the nourishing broth, fortified with goji berries, Chinese yam, and other tonic herbs. 鹹薑雞油蒸原條花尾龍躉- grouper steamed to silky perfection, elevated by layered aromatics: aged salted ginger, scallion, and rendered chicken.客家水晶鹹雞- lightly salted, the gelatinous skin and firm meat reflected the Hakka’s love for texture and preservation.梅菜扣肉煲跟豬油撈飯- a dish of decadence and discipline. The pork belly was fork-tender, its fat rendered into a molasses-like glaze, layered over 梅菜 that added tang and earthiness- another key feature of Hakka cuisine. Served with rice and pork lard on the side, unapologetically rich and deeply satisfying.蜜香糕點配炸芋- 紅棗糕 offered a light floral sweetness, while the 炸芋 were savory-sweet, airy outside and creamy within.In summary: not just a parade of rich dishes, but a carefully composed experience of contrast, harmony, and regional pride. Every dish was about balance: between land and sea, soft and crisp, heat and cool; rooted and reverent but never fussy…查看更多
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