Hakka restaurants

Anthony Lin, chef/owner at Danforth Dragon in Toronto

Anthony Lin, chef/owner at Danforth Dragon in Toronto

Where are the Hakka restaurants?

I am surprised there are so few. In San Francisco, I only know of a couple—The Hakka Restaurant and Ton Kiang. Both are owned by Hakka and serve some Hakka dishes as well as other popular Chinese dishes. But in a city with such a large Chinese population why are there so few?

I suspect some restaurants may be Hakka-owned but to attract more customers they may promote a more recognizable Chinese cuisine or generic Chinese dishes. The scarcity of Hakka restaurants may exist only in North America. Although I did find more Hakka establishments in S.E. Asia, China, Taiwan, and Hong Kong, the numbers still seemed rather minor. Since I don’t live there, perhaps I may not be aware of them.

Because Hakka chefs come from all over, there are variations on the cuisine they serve. Some serve Hakka-Indian, Hakka-Caribbean, or Hakka Chinese food.

Do you know any Hakka restaurants anywhere in the world? If so, please share. Provide the restaurant name, address, phone, website, email address, type of Hakka food (Chinese, Indian, etc.), house specialties, your favorites, and any other comments.

I am happy to share the information here. Looking forward to your recommendations. Thanks!

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Indo-Chinese fusion cuisine

Cumin BeefLast night I made one of my husband’s favorite recipes in The Hakka Cookbook, Stir-fried Cumin Beef (page 183). This recipe is a delicious example of creations from Hakka chefs from India. They invented a cuisine that merges Chinese techniques and ingredients with Indian spices. The result is fiery fusion that appeals to their Indian customers and made Chinese food so popular in India. Although it is not traditional Chinese Hakka food, I love the vivid, bold, spicy flavors.

The editor of Flavor and Fortune, Jacqueline Newman, first introduced me to this exciting cuisine at Tangra Masala, a restaurant owned by the Lo family in Elmhurst, New York. The flavors exploded in my mouth.

Later in the Toronto area of Canada, I discovered a large community of Hakka. Many of the chefs from India owned restaurants serving this Indo-Chinese fusion cuisine. Anthony Lin, owner/chef of the Danforth Dragon shared some of his recipes with me. I often make his cumin beef. Stir-fry thin beef strips and season with soy sauce, onion, garlic, ginger, and lots of spice, including cumin seeds and three forms of chile: chopped fresh chiles, dried chile flakes, and chile sauce. It is dry stir-fry without sauce, just lots of seasonings clinging to the meat.

For specifics follow the recipe on page 183 of The Hakka Cookbook. Or create your own version, tailoring the spice and heat level to your taste. Once I added slivers of red bell pepper to my cumin beef which added a shot of bright color. You can substitute chicken thigh for the beef.  Eat with lots of rice. Enjoy this culinary merger created by the Hakka chefs from India. You will love it!

 

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