Hakka Bistro

Chilli Chicken

Crispy battered chicken tossed with green chilies, capsicum, onion, soy, and a sweet-savory glaze — the defining dish of the Hakka canon and typically the kitchen's strongest showing

Hakka Noodles

Stir-fried egg noodles with vegetables and your choice of protein, carrying wok heat and a light soy-chilli seasoning that ties the plate together

Chicken Manchurian

Deep-fried chicken in the tangy, garlicky Manchurian sauce — a sweet-sour-savoury preparation that's saucier and more complex than the dry chilli version

Chilli Paneer

Cubed paneer prepared dry or in sauce with the same chilli-soy-capsicum treatment as the chicken — the vegetarian benchmark of any Hakka kitchen, and a good way to gauge the kitchen's balance

Gobi Manchurian

Cauliflower florets battered and fried, then tossed in Manchurian sauce — a crowd favourite among vegetarian diners and the dish that most clearly demonstrates the Indo-Chinese flavour logic

Hakka Fried Rice

Wok-fried rice with egg, scallions, and soy — a straightforward execution that works well as a base alongside the saucier mains

Spring Rolls

Crispy vegetable or chicken-filled rolls — standard Hakka starters that hold up well as a shareable opener but rarely the reason to visit

Hot & Sour Soup

A sharp, vinegar-forward broth with egg ribbons and vegetables — warming and tangy, though somewhat variable in consistency compared to the kitchen's stronger mains