Ham & Eggs............

Ham & Eggs............

Hakka Recipe Restaurant @ Damansara Perdana, Petaling Jaya

Sunday, March 22, 2009

Hakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China (Guangdong and Fujian), but also may be found in many other parts of China, as well as in the Chinese diaspora. Hong Kong, Malaysia and Singapore have numerous restaurants serving Hakka cuisine.
Recently, a newly opened restaurant called Hakka Recipe Restaurant in Damansara Perdana specially serves Hakka cuisine. The décor is quite cozy and homey, blend quite well with their restaurant name. According to them, they are specializing in Hakka Deep Fried Pork Meat (Char Yoke), Hakka Yong Tofu, Hakka Wine Chicken and Curry Fish head.
The signature dish at Hakka Recipe Restaurant, "yong tau fu" 釀豆腐 (stuffed tofu cube). The tofu cube is stuffed with minced meat and you can choose to braise with soup and to deep fry it till golden brown. OK and crispy…..
“Char Yoke” is a Hakka dish that is commonly found at many local “chap fun” (economy rice) stalls. “Char Yoke” is essentially braised pork with wood ear fungus. The secret in the dish lies in the use of fermented bean curd. For Hakka Recipe, their chef managed to combine the recipe well together and the dish taste great.
Food Review

Food Type: Chinese (Non-Halal)
Address: No. 12-1, Jalan PJU 8/5B, Damansara Perdana Business Centre, Bandar Damansara Perdana, Petaling Jaya, Selangor, Malaysia
Tel: +603-7728 1166
Price: Average RM10 per pax
Operating Hours: Daily (8am-10pm)

Taste Rating: 6/10
Ambiance Rating: 7.5/10
Service Rating: 7/10
Value Rating: 6.5/10

Overall Rating: 6.8/10


JoinMe September 30, 2011 at 12:47 PM  

Hi Michael aka AhSi,
Kindly be informed that this post has been reprinted on JoinMe.com.my, thanks. ^^
P/S: We have put your name and link credit back to this article.

JoinMe October 31, 2011 at 9:48 AM  

Hi Michael aka AhSi
Your article link is changed to JoinMe.com.my, thanks!


TwoFiveBoyz' reviews here is entirely based on our personal tastebuds and may vary for others.

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