There's Hakka blood in me (supposedly), which might explain why I like this cuisine.
Abacus seeds. Glutinous goodness. The Chinese version of gnocchi, right.
Pork belly with yam. The meat could have been more tender, but this recipe always turns out to be an enjoyable combo of protein and carbs.
Vinegared pork knuckles. A tad too chewy to recommend. Pity.
Hakka yong tau foo. Nothing wrong with this _ except that it's 100% forgettable.
There's Hakka blood in me (supposedly), which might explain why I like this cuisine.
Salted chicken. Reasonably juicy and not excessively loaded with sodium.
Spring rolls. Seemed fresh, without the artificial feel that often plagues spring rolls.
Steamed pork with salted egg. Soft, fluffy and absolutely addictive. Loved it.
Stir-fried "dou miao." Obligatory veggies. Crunchy and tasty nevertheless.
abacus Seeds is one of their signature dish,these button-shaped stuffs r made by yam ,very chewy
The sour plum juice is ok,nothing special
Different shop with different taste of pan mee,this restaurant one is "light" type, so you won't feel thirsty after finish it(even finished the soup)
hakka spring roll is their another signature dish,we used to order this when we dine here .We love the crispy skin and it is aromatic, the ingredient is meat and vegetables blended together,no wonder this is their best selling item
