The Hakka Cookbook makes the news. First article about my upcoming cookbook came out yesterday.  Jennifer Bain of the Toronto Star wrote an excellent story about a dinner with some of my Hakka friends and recipe contributors at the Royal Chinese Seafood Restaurant. The chef prepared mostly Chinese-Hakka dishes (some are not on the menu and need to be special ordered). We also sampled a few of his spicy Indian-Hakka recipes.

A photographer also spent a few hours with us taking photos. Just one picture made it into the story, so I thought I would share another one that I took with my iPod camera. Chef Kuo Shan Liu prepared Hakka Garlic Chicken which is steamed salted chicken with his special garlic sauce. We also ate Fish Meatball Soup with Radish, Hakka Braised Pork, Steamed Pork with Taro, Fish with Preserved Lemon, Beef and Preserved Vegetables in Rice Wine Sauce, Crispy Shrimp Balls, and Fried Stuffed Tofu, Hakka-Style. Dishes with a more Indian flavor included Tandoori Masala Chicken and Chili Chicken.