About Us…

Hakka cuisine, also known as Dongjiang cuisine, Minxi cuisine, or Gan-nan cuisine, originated as a result of the migration of Han Chinese to settle in the southern regions.

Food is often considered the heart of a culture, representing the distinct style of a people. The resilience of Hakka cuisine, despite multiple migrations and challenges, can be attributed to the strong sense of unity and mutual support within the Hakka community. Consequently, the distinct flavors of traditional Hakka dishes have been preserved.

Traditional Hakka signature dishes include savory free range chicken, stuffed homemade tofu with pork mince in Hakka style, braised duck and taro with Chinese rice wine, Hakka style pork tripe poached in consomme, braised pork belly in yellow wine, Hakka glutinous rice dumplings, and many more.

"Hakka Cuisine" is dedicated to the fusion of traditional Hakka cuisine and modern culinary innovations. We draw inspiration from various Chinese culinary traditions and incorporating elements from Western cuisine, continuously innovating to offer guests exquisite and delightful dishes. Our goal is to provide diners with the opportunity to savor both the traditional flavors of Hakka cuisine and explore new, contemporary Chinese culinary experiences.

客家菜又名东江菜，闽西菜或赣南菜。原由中原汉人迁徙至南方定居下来后创造出一种新的饮食文化，是中华饮食文化重要组成的一部分。

民以食为天，饮食最能代表一个民族的文化风格。客家菜之所以可以在历经数次迁徙、受尽艰难险阻，依然可以屹立成形、自成一家，探究原因客家民族具团结性、互助力强，多为群体组织迁移、族群聚居，自然生活习俗不易受到同化。因此，具有特色的传统客家菜肴风味自然也被保存下来。

客家菜肴有“无鸡不清，无肉不鲜，无鸭不香，无肘不浓”的说法，而早期客家菜的标准口味，更是讲究咸、油、香。传统的客家招牌菜有咸香鸡，客家酿豆腐，三杯芋头鸭， 客家盐水猪肚， 钵仔黄酒扣红烧肉，客家茶粿等等，多不胜数……这些都是充满客家菜的特殊风味和独特性。

“客家人”致力研究傅统客家菜和新派美食的融合，不断吸取中国各大菜系的精华，广泛借鉴东⻄方美食之所长，不断创新，为食客带来精致美味的佳肴。致力令我们的客人既可品尝传统客家菜味道，亦可尝试新派中式美食。