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Jan 23, 2012 01:17 AM
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Singapore - Trad-Hakka Delicacies at Plum Village (梅村酒家)

Plum Village has probably the most complete Hakka menu of any restaurant in Singapore, though not really the best-tasting. Our dinner recently (Hakka dialect used here to describe the dishes) consisted of:

- Dung Gong Yam Guk Gai - Salt baked chicken (東江鹽焗雞)
- Ngiong Tew Foo (釀豆腐) - tofu cubes stuffed with minced pork & fish paste, then braised in brown sauce
- Kiu nyuk (扣肉) - sliced pork belly with preserved mustard greens (mui choy)
- Sohn Pan Tzai (算盘子) - "Abacus beads", made from yam flour, cut into shape of abacus beads, then cooked with minced pork, dried shrimps, cubed tofu & mushrooms.
- Pig's stomach soup with foo chuk (腐竹) - a very peppery version served here.

Worth a trip here if you're after a taste of Hakka cuisine. It does get busy though, and parking can be a chore.

Address details
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Plum Village 梅村酒家 Restaurant
16 Jalan Leban, Singapore
Tel: +65 6458 9005

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Plum Village Hakka Restaurant
16 Jalan Leban, Singapore 577554, SG

 
 
 
 
 
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  1. I love Hakka cuisine, so thank you for this writeup. The dishes are more in line with Hakka Cantonese as found in Hong Kong and San Francisco. Pork stomach soup (sometimes served with a type of melon) with strong white pepper seasoning is pretty standard dai pai dong style and food court food in HK...good simple stuff.

    7 Replies
    1. re: K K

      Most welcome, K K. And Happy Lunar New Year to you!

      For a long time, the best Hakka restaurant in Singapore was Moi Kong (梅江客家饭店), but I'm afraid it may have closed as per Google results - I'll try and check on its old location this weekend.

      1. re: klyeoh

        @klyeoh: Based on my experience, one of the best places for Hakka food is actually Jakarta, and since you spend so much time in Indonesia now, if you do visit Jakarta, you may want to take a look at the Hakka scene there.

        1. re: FourSeasons

          Thanks for the heads-up, FourSeasons. Do share if you have any particular restaurant there in mind. My next long trip will be to India though - home to one of my fave cuisines in the whole wide world :-)

            1. re: FourSeasons

              Thanks, FourSeasons, I'll check that out when I'm in Jakarta next.

          1. re: klyeoh

            The only other Hakka restaurant of note in Singapore is the oddly-named Kew Garden, 315 Outram Road, #02-313/315 Tan Boon Liat Building.

      2. i guess ive eaten more hakka food than i thought, ive had all these dishes except the soup haha

        1. Thanks! There are few places in NY with decent Hakka dishes, although many Fukien and Cantonese places have their versions of Hakka specialities (e.g. mei cai kou rou).

          1. - Dung Gong Yam Guk Gai - Salt baked chicken (東江鹽焗雞)
            do you know if they just brine the chicken before baking it? or do the
            traditional way of heating up a wok of salt and then sticking the chicken in it

            - Ngiong Tew Foo (釀豆腐) - tofu cubes stuffed with minced pork & fish paste, then braised in brown sauce
            traditional hakka would include salted fish in the stuffing

            - Kiu nyuk (扣肉) - sliced pork belly with preserved mustard greens (mui choy)
            do they use sweet mui choi, as described in link below
            http://www.goingwithmygut.com/going_w...

            - Sohn Pan Tzai (算盘子) - "Abacus beads", made from yam flour, cut into shape of abacus beads, then cooked with minced pork, dried shrimps, cubed tofu & mushrooms.
            Traditionally, fresh yam (taro) is sliced, then steamed, then mashed with tapioca flour, etc, etc. The ratio between the yam and tapioca determines the quality of the final product and indicates the skill of the chef.
            edited to add: and yes shredded dried cuttle fish is also added when the abacus beads are fried with all other ingredients.

            - Pig's stomach soup with foo chuk (腐竹) - a very peppery version served here.
            yes it should be very peppery.

            bottom line, its very difficult to find a good traditional Hakka restaurant, takes too much time to prep and cook, and therefore many short cuts are made.

            1 Reply
            1. re: jsager01

              Proper Hakka cooking is a labour of love.