KUALA LUMPUR, Oct 9 – Well-cooked traditional Hakka food, especially those made from family recipes, is hard to come by nowadays. At Restoran Hakkayin, you may mistake it as...
Hit up Restoran Hakkayin for the rarely-seen Hakka 'sui pan' from the 1960s, which is served on weekends – Pictures by Lee Khang YiKUALA LUMPUR, Oct 9 – Well-cooked traditional Hakka food, especially those made from family recipes, is hard to come by nowadays.
It seems the business first started selling pre-seasoned minced pork stuffing, which could be used to stuff beancurd puffs or made into pan fried patties.On the menu, expect Hakka noodles, handmade noodles or rice with various toppings. There's a daily special each day too.The rice flour noodles are so soft they practically melt in the mouth.It seems this was popular back in the 1960s, where it was only sold in the Salak South village.
It's so comforting that one bowl is not enough. Be warned that you may end up taking away another bowl to relish at home. You can also enjoy those silky noodles with different toppings like fried pork belly, braised chicken feet with mushroom and evenI picked their Braised Hakka Pork Belly Noodles . Supplement your meal here with their small bites too. I loved those plump Kwong Sai Taupok . It's well stuffed with the fluffy minced pork and chopped spring onions. The other thing I enjoy is the Fried Meat Patty with its juicy texture.Don't miss the Crispy Fuchuk with Meat Paste . The beancurd skin is unlike the usual types as this one has a stronger soybean flavour even though it's not super crispy.
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