Hakka Passion

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Puchong has become a real hive for Hakka cuisine, but this one casts its net slightly wider, offering a more diverse sampling of Chinese fare. We were surprised by a strange set of sweets for our complimentary appetizers, including tiny oranges, pineapple tarts and chocolate chip cookies. Poon choi was a highlight; this 'big bowl feast' _ costing 300 ringgit _ featured prawns, abalone slices, fish maw, scallops, pork belly, steamed chicken, roasted duck, mushrooms, broccoli, bean curd and lettu

Puchong has become a real hive for Hakka cuisine, but this one casts its net slightly wider, offering a more diverse sampling of Chinese fare. Chinese New Year is nearly over, but here's a parting shot of one of the final yee sangs we'll have until 2012 (it won't be long until the Year of the Dragon storms in). The obligatory "four seasons" platter. Not bad; our favorite item was some deep-fried fish paste rolls with salted egg yolk and cream sauce. Steamed red snapper. Firm and fairly fresh; n

Since my all-time favourite is about FOOD, hereby I'm posting some food which I'd love to have during the brand new year. And guess what? The food I'm going to introduce is the Hakka Cuisine Why HAKKA? Simply because this kind of food is getting more and more rare in Malaysia, and not many Chinese know how to appreciate them. Anyway hope you enjoy them The location of the day is an authentic Hakka restaurant around Bandar Puteri Puchong, which you would rarely notice because there are way too ma