Ying Ker Lou @ The Gardens

Hakkas have a distinctive culture and history, with a lineage believed to be the decendants of the northern Hans people living in Shanxi, Henan and Hebei. As the named 'Hak' means 'guest' in Chinese character, as they are newcomers when they fled south plagued by wars and disasters during Eastern Jin Dynasty. Hakka cuisine, to some extent, was greatly influenced by their culture and living conditions during the migration. When fertile area had already been occupied by the locals, they need to roam far and wide for agricultural land. It required great physical strength. Hence traditional Hakka cuisine has these characteristics : salty, oily, flavourful and preserved.

Ying Ker Lou Restaurant
Lot S 231 and 232, Second Floor
The Gardens Midvalley City
Lingkaran Syed Putra
59200 Kuala Lumpur
Tel: 03-2284 8480 Fax: 03-2284 8481

 

Brown Rice

Pak Choy with garlic

Hakka Style Stir-fried Fish Fillet

Savoury and mild spicy in taste, the succulent fish fillet was delicious and goes really well with rice.

 

Three Cup Chicken with Basil Leave

San Bei Chicken, literally translated as Three Cup Chicken, referring to the sauce used for it. Traditional Taiwanese's recipe called for a cup each of soy sauce, sesame oil, and sugar, with added ginger and basil to prepare the dish. Served hot in a claypot, the chicken was tender, fragrant and flavourful.

 

Pork Stomach Pepper Soup

One distinctive feature of this Hakka dish is that it is deliciously peppery, due to the addition of white peppercorns. The pork stomach was well-cooked with no unpleasant smell.

Total Paid, RM166.75

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