Hakka & Co. | Indian Wok Bar

Chilli Chicken

The signature Indo-Chinese preparation: boneless chicken tossed in a wok with green chilies, onions, bell peppers, and a dark, sticky soy-chili sauce with real heat

Hakka Noodles

Wok-tossed thin noodles with vegetables and a lightly spiced soy base — the essential Indo-Chinese starch, and the dish the restaurant is named after

Gobi Manchurian

Crispy cauliflower florets in a tangy, chili-garlic Manchurian sauce — the gold standard vegetarian dish of the Indo-Chinese kitchen

Chilli Paneer

Firm paneer cubes stir-fried with capsicum, onions, and a spiced Chinese-style sauce — hits the sweet spot between Indian and Chinese flavor profiles

Manchow Soup

A thick, peppery Indo-Chinese broth loaded with vegetables and topped with crispy fried noodles — the classic opener at any Hakka restaurant

Schezwan Fried Rice

Wok-fried rice with Schezwan chili paste — spicier and more complex than the standard fried rice, with a smoky depth from high-heat wok cooking

Dragon Chicken

Crispy fried chicken strips tossed in a fiery red chili glaze with cashews — a more intensely spiced variant for heat-seekers