HAKKA DYNASTY

Chilli Chicken

Crispy-fried chicken tossed in a fiery, slightly sweet Indo-Chinese sauce with bell peppers and green chillies — the defining dish of the Hakka genre

Hakka Noodles

Wok-tossed thin noodles with vegetables and a savory soy-based seasoning, smoky from the high flame — the backbone of every Hakka meal

Gobi Manchurian

Battered cauliflower florets in a tangy, garlic-forward Manchurian sauce — a vegetarian standout that holds its own against the chicken dishes

Chicken Manchurian

Tender chicken pieces in the house Manchurian gravy — deeply savory with a sticky, glossy finish that pairs well with fried rice

Hakka Fried Rice

Egg fried rice with wok-char aroma, a reliable companion to the saucier mains and better than it has any right to be at this price point

Hot and Sour Soup

A thick, peppery broth with egg ribbons and vegetables — warming and assertive, a solid opener especially in winter

Chilli Paneer

Cubed paneer stir-fried with capsicum in a chilli-soy sauce — the vegetarian equivalent of chilli chicken and nearly as good

Spring Rolls

Crispy fried rolls with a vegetable or chicken filling — serviceable starter, nothing revelatory but dependably crunchy