
Based on 138 reviews
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
Wok-tossed thin noodles with vegetables and a savory soy-based seasoning, smoky from the high flame — the backbone of every Hakka meal
Battered cauliflower florets in a tangy, garlic-forward Manchurian sauce — a vegetarian standout that holds its own against the chicken dishes
Tender chicken pieces in the house Manchurian gravy — deeply savory with a sticky, glossy finish that pairs well with fried rice