If you’re a fan of Lei Cha, the Hakka Lei Cha Chopped Salad is an absolute must-try. Here, Chef Wei Liang’s signature matcha vinaigrette dressing takes the spotlight, gracefully drizzled over a medley of freshly chopped greens, including haricot, preserved radish, endive, and garnished with spiced peanut and tofu. The subtle matcha undertone, combined with a zesty vinaigrette touch, introduces a delightful and refreshing twist to this timeless dish.
The Abacus Seed Yam Gnocchi is a hallmark of Hakka cuisine, symbolizing wealth and prosperity. This dish cleverly uses yam to replicate the chewy texture found in gnocchi, paired with leek, shimeji, dried shrimp, sakura ebi, and dried ceps, all enhanced by a secret in-house sauce. In dedication to Hakka cuisine, Chef Wei Liang prepares the Thunder Tea Barramundi, which boasts a tender, flaky texture with a crispy golden-brown skin. Immersed in a specially crafted Thunder Tea broth, this dish offers a unique and memorable dining experience with a delicate interplay of different fish textures.
The Hakka Noodles is a fusion of Hakka and Mexican cuisines. Handmade noodles crafted with the finest flour are paired with red fermented pork marinated in nan u (fermented tofu) and an array of fiery flavours, including red habanero, jalapeños habanero, and chipotle hot sauce. Each sauce lends its distinct kick to this dish. Martin’s Kitchen brings an innovative twist to the traditional Kong Ba Pao by using a tortilla instead of traditional steam buns for the braised pork belly taco. coriander mayo, a popular condiment in Mexican cuisine, adds a fresh and creamy kick to this slow-cooked, rich and savoury dish.