Hakka Rang Restaurant

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这道菜肴豆酱江鱼子，把江鱼子炸得香香脆脆，在放上洋葱丝和辣椒丝来爆炒一轮，香香辣辣的送酒可说是一流的绝配啊。大头菜炒肉碎，我觉得味道还可以，没有想象中的咸。大头菜和肉碎炒得很香，美味可口之余还可以促进结肠蠕动。

千岛排骨，排骨挺特别的，酥炸后淋上独家自制的千岛酱，味道十分惹人喜欢，酸酸甜甜好滋味。因为平时千岛酱都是用来和沙拉配搭而已，现在呢挺特别的哦，它也能配着排骨一起吃哦！巴辣鱼片，自制的酸辣酱，带有少少的香茅味，吉子味道清新，令鱼片十分的美味啊。

肉碎虾米炒臭豆,肉碎炒得很入味，臭豆炒得很脆。臭豆是可以排毒的一种天然食物，对肾挺好的，对癌症也有预防的功效，但是小便很臭。吊片炖花肉，先将猪的花肉炸一炸，放一些虾米，放少少的吊片丝，然后用慢火来炖。味道带有虾米和吊片香，猪肉简直入口即溶呢。

The less remarkable dish at Hakka Rang was this salted chicken. The texture of chicken was very coarse and tough, surely not for old men. I have tasted tender steamed chicken before and I know it is achievable! The only special feature of this dish was the salted way of cooking. Not too salty, which was good but the texture of the chicken could definitely be improved ALOT!

The one dish that I enjoyed very much at Hakka Rang was this fresh bean curd with spring onion. Served cold, the texture of bean curd was very smooth and silky. It was almost effortless in this dish, apart form the simple garnishing and perhaps the preparation of the gravy. Wherever they source their bean curd from, it was good. The soy sauce was salty to complement the lack of flavor of bean curd itself. Garnished with spring onion and some chopped spring onion, it gave the dish a very fragrant

It was a simple dish, but when they served it smoking hot, it was great to whack it down just like that. Tomatoes did not dominate but added some sweetness into the egg, which was slightly salty and fluffy too. Good to eat it on its own.The vegetables was cooked well as it was not too raw, or too cooked. It tasted very fresh and juicy. A little oily but better than yao choi.

Went to this special Hakka (客家) cuisine a few times back. The food there is something special and unique different from normal chinese restaurant. This is a family business and the restaurant environment is clean and tidy.Their special hakka dishes:Hakka Tofu Pok (客家豆腐卜) - there are meat ball in the beancurd ball. soup is clear and nice.Claypot beancurd with egg - there are minced meat and sliced mushroom inside too. You may request for black vinegar to add in, i always do that. Bittergourd with