If you are Hakka, you would surely know about Plum Village restaurant. It is one of only a handful of specialty restaurants serving Hakka cuisine and certainly the oldest. Founded 52 years ago, by Mr Lai Fak Nian's father in partnership with a Hong Kong Hakka chef, it was originally located at Blk 94 Toa Payoh Lorong 4 before it moved to its present location in 1984.
928 Ngee Fou Ampang Yong Tau Foo: Older than some in Ampang!
Ampang Yong Tau Foo $9 I sometimes wonder why certain foods in Singapore never quite take off even though they can be quite popular. Aside from Satay Bee Hoon, Ampang Yong Tau Foo seems to fall into this category of dishes. This stall has been dishing out Ampang style Yong Tau Foo for over forty […]
Tong Chiang Claypot Restaurant: The Claypot Rice Is Just Bait
Review by Joao, Photos by ieat Sausage, Salted Fish and Chicken Claypot Rice ($6/$11/$16.50/$22) Before we begin,I want to caveat that I do not harbor some clandestine Hakka cuisine revival agenda. Hot on the heels of my last post on Mei Zhen Hakka Delicacies comes yet another post about Hakka food. Completely coincidental, as you […]
Review and photos by Joao Suan Pan Zi (Abacus Beads) Remember that channel 8 drama from 1997,The Guest People(客家之歌)? The story revolved around four childhood friends of Hakka descent and their struggles as they moved from Fujian to Nanyang, but a large part of the show focused on Hakka culture. The earlier part of the […]
Ever wondered why Yong Tau Fu is called YONG Tau Fu? Tau Foo we all know is bean curd, but what’s teh meaning of “Yong”? Well as it turns out, the word “Yong” is actually a simplification of the Hakka dialect “Nyiong” which means to stuff. Thus Yong Tau Fu simply means stuffed bean curd. […]
Goldhill Hakka Yong Tau Foo: At last, a YTF I yearn to eat!
Ever since I started getting serious about food, I have learnt that it pays to try anything that other people recommend even though you may not think you like it. If there are people eating it, then there must be something good about it and its a matter of learning to appreciate it. Take for […]