The Hakka Club

Chilli Chicken (Dry)

Crispy-fried chicken tossed in a fiery, tangy Indo-Chinese sauce with green chilies and capsicum — the dish that defines this genre

Hakka Noodles

Stir-fried thin noodles with vegetables and a dark soy-based sauce, distinguished by proper wok hei and a slight smoky char

Gobi Manchurian

Lightly battered cauliflower florets in a thick, umami-rich Manchurian sauce — a vegetarian standout that holds its own against the meat dishes

Chilli Paneer

Firm cubes of paneer in a spicy, glossy Indo-Chinese sauce — a reliable vegetarian mainstay done right

Hot and Sour Soup

A thick, deeply savory broth with a vinegar-forward punch and gentle heat — a warming opener that sets the tone for the meal

Chicken Fried Rice

Hakka-style fried rice with a smoky, soy-forward character and generous protein — a solid base to pair with the sauced mains

Spring Rolls

Crispy fried rolls with a vegetable filling — a crowd-pleasing starter, though secondary to the wok-based dishes