
Based on 3,279 reviews
The Indo-Chinese benchmark dish — crispy fried chicken tossed in a fiery, tangy sauce with green chilies and capsicum that coats every piece without turning soggy
Wok-tossed egg noodles with vegetables and your choice of protein, carrying a smoky wok hei that distinguishes the Hakka style from milder chow mein
Crispy cauliflower florets in a glossy, savory-sweet Manchurian sauce — the vegetarian Hakka classic that holds up well here compared to versions that turn soggy
Tender battered chicken in a dark, ginger-forward sauce that balances sweet and heat better than most Toronto Indo-Chinese spots manage