The Hakka noodles were well seasoned with flavours without being too salty. The Hakka noodles were thick and smooth too! Doused with a good amount of soy sauce, those black looking noodles were delicious. It was also finished off with a garnishing of diced spring onions to give it an extra oomph. Aside from that, our bowl of dry Hakka noodles were accompanied by a bowl of minced pork and pork balls in soup. The pork balls were really juicy and sweet.
Besides that, we also had a plate of stir fried Hakka yam abacus which are basically made out of tapioca flour and pumpkins. The texture is chewy and it is once again, delivered with the right flavours from stir frying with ingredients such as black fungus, minced pork and spring onion.

I usually have the basic banana leaf set lunch whenever I frequent Kanna Curry House.

And this time, I went for the curry fish to accompany the white rice and the the vegetables which are fundamental for a banana leaf rice meal.

I would normally douse my rice with the curry and dhal sauce. Both the sauces were good, so I decided to have both over my rice. The curry fish was not too spicy and was well-seasoned with the right amount of spices. Combine them altogether, they were simply delicious and finger-licking good. i just had to have a coconut water to complete my indian meal here.

The variety of dimsum offered here in Jin Xuan is vast. They have many options of these delicate morsels of delight, being it steamed or fried.

My personal favorite to have here is the Golden Sand Bun which is basically salted egg yolk custard fillings encased in their soft fluffy steamed buns. Theirs are usually always fantastic!
It has a good balance of sweetness and saltiness, without either of the components being too overpowering.

Their egg tarts are mediocre as I find that the crust was not buttery and crispy enough but the custard filling was just nice.
Moving on, another dim sum worth ordering here is the Siew Mai which is basically a pork shrimp dumpling. Their version is especially plump and juicy with the sweetness, deriving from the shrimps. Another note-worthy dish is the Shrimp Crystal Dumplings, which are shrimps encased in translucent delicate skin which looks like crystal, as the name goes.

I decided to have something flavorful for lunch on that fine Sunday afternoon, so I decided to have the Kimchi pasta alongside with the salmon sashimis.

I love how the kimchi broth is thick and tasty from to the miso paste used. It contains mirin. Mirin is basically a quintessential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content. The ingredients used in this pastas are a mixture of shitake, shimeiji and oyster mushroom, chopped cabbage, sliced carrot and onion. I actually love this as it was flavorful without being too spicy. The broth was too good that I finished it till the last drop and wiped the whole bowl clean.

The salmon sashimi was thickly sliced and fresh. It went well with the soy sauce and wasabi dipping. It was a definitely a delicious meal!

Lei Cha (擂茶) or Thunder Tea Rice is a signature Hakka dish which consists of a variety of finely chopped vegetables ranging from leek, long beans, kale, string beans, cabbage, dried radish and aduki beans laid over a bed of rice with a choice of brown or white rice. Usually roasted peanuts will be used as a topping to finish it off.
The soup was fragrant in flavour and aroma as it was boiled using pounded teas, nuts and herbs. This meal was definitely healthy and wholesome.