Ying Ker Lou

WHY GO

Sample generous portions of mouthwatering Hakka cuisine best enjoyed with family and friends.

WHAT TO ORDER

To start the Hakka feast, try the Taipu bamboo shoot dumplings with minced pork. While the skin of the dumpling may be too thick for some, the bamboo shoot and pork filling is absolutely divine.

The Hakka penchai with sea cucumber and scallops is a signature dish here, and for good reason. A feast for the eyes, it is served in a deep metal pot with the base of the dish consisting of rice noodles and topped with an array of meats and seafood — the prawns are coated in flour and deep-fried, giving them a deliciously crunchy texture. The scallops are cooked to perfection and tear apart ever so gently when cut with a knife. The steamed chicken is moist and flavourful, while the pork is marinated with a range of herbs and spices giving it a wonderful fall-off-the-bone texture. When all the meats and seafood is eaten, tucking into the noodles, flavoured with the meat and seafood juices, is an absolute delight.

The caramelised barbecue pork is another must-try. With crispy, caramelised edges thanks to its rich marinade of hoisin sauce, brown sugar, honey and Chinese five spice, this dish is a clear winner.