Urban Hakka

Chilli Chicken

Crispy fried chicken tossed in a dark, glossy chilli-soy sauce with onions and peppers — the defining dish of Indo-Chinese cooking and the reason most regulars return

Hakka Noodles

Wok-tossed noodles in a soy-chilli base with vegetables, carrying just enough smoke and heat to make them addictive as a side or a meal

Gobi Manchurian

Deep-fried cauliflower florets in a tangy Manchurian sauce — the vegetarian centrepiece and a crowd favourite that holds up against any meat dish on the menu

Chicken Manchurian

The meat counterpart to the Gobi — fried chicken in a thick, savoury-tangy Manchurian gravy that pairs well with fried rice

Hot and Sour Soup

The Indo-Chinese take on the classic — sharper and spicier than the Cantonese version, with a vinegar bite that warms from the first sip

Chilli Paneer

Cubes of Indian cottage cheese stir-fried with bell peppers in a spicy soy-chilli glaze — a vegetarian staple that satisfies even non-vegetarians

Hakka Fried Rice

Wok-fried rice with egg and vegetables, lighter and less oily than typical takeout fried rice, meant to anchor the table alongside the saucy mains