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Jul 6, 2014 05:52 PM
Photo Story

Back to Hakka on a Sunday Afternoon [San Francisco]

Lunch time at Hakka Restaurant
4401 Cabrillo Street at 45th Avenue
San Francisco 94121

Advance Order

Stuffed Chicken w/Sticky Rice - crisp crackling skin wrapped jewels of diced flavors

Hot-Smooth-Silky soup

a dash of white pepper brings the Seafood Tofu soup to grand heights


Port Belly is Chinese Bacon with Preserved Greens

Best Kabocha Fries!

Pumpkin Strip with Salted Egg

Plump and Tender

spicy House Special Clams

Greens are supreme

Bamboo Pith with Pea Shoots

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  1. Looks like a great meal. Their mei cai kou rao is the best.

    2 Replies
    1. re: Robert Lauriston

      I'm glad to hear that you tried Hakka's pork belly. I know that you've been a long-time fan of Ton Kiang's version before this restaurant came on the scene, and I've wondered what your opinion might be.

      1. re: Melanie Wong

        Nice to hear that dish has held up over time.
        Melanie Wong Feb 23, 2010
        Pork bacon with preserved greens – Often I don’t bother eating the preserved greens served with this classic Hakka dish, as too often they’re dried out, too moldy, or overly salty. These had a much better texture and cleaner flavor. The rind and fat of the braised pork melted like jelly. The meat was tender but held together. Since the restaurant is so new, the master sauce is not yet as deep and complex as found at older establishments, but it was well-balanced in sweet and salty elements. The master sauce is good now and surely will be even better in the weeks to come as more orders pass through the kitchen. I liked the presentation with both fresh and preserved greens to lift this rich dish.
        I wonder what my son, the bacon baron, could do with this.