Nam's Hakka Cuisine

Chili Chicken

Crispy-battered chicken pieces wok-tossed in a sauce of dried red chilies, soy, and vinegar — the definitive Hakka signature and the dish to judge any restaurant in this genre by

Hakka Noodles

Thin wheat noodles stir-fried at high heat with vegetables and a dark soy-based sauce — smoky, savory, and properly charred in a way that separates a good wok from a weak one

Gobi Manchurian

Deep-fried cauliflower florets coated in a sticky, spicy Manchurian sauce — a vegetarian staple that hits harder than it has any right to

Chicken Manchurian

A close cousin to chili chicken but saucier and slightly sweeter — served dry or in gravy, the dry version is the call

Chili Paneer

Fresh paneer cubes tossed in the same chili-soy treatment as the chicken — holds its texture well and absorbs the sauce without turning rubbery

Hot and Sour Soup

Thick, vinegar-forward broth with egg ribbons and plenty of white pepper heat — a reliable starter that sets the tone for the meal

Fried Rice

Wok-fried rice with egg, vegetables, and soy — straightforward but solid; best ordered alongside the sauced mains rather than as a standalone

Spring Rolls

Crispy-fried rolls with a vegetable or meat filling — competent but not a differentiator; order if you need a starter while the mains arrive