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Hakka Yu Opens At Jewel Changi Airport: A Deep Dive Into The Beauty Of Hakka Culture

Growing up in a family decently connected to its roots meant I had my fair share of experiences with different traditions. Whether it was customs I never fully understood or food that I would watch my family prepare, I would say that I’ve been exposed to a decent blend of practices from different dialect groups. However, a group that I had next to no interaction with were the Hakkas. 

I asked my parents what they knew about the Hakkas – and the answer was nothing. They’ve never even tried Hakka cuisine – and staying in such a food-driven place like Singapore,; that’s saying something. Despite being Singapore’s fourth-largest Chinese dialect group, I know almost nothing about them. But if a picture can tell a thousand words, then food can tell an entire story. 

Can’t wait for the opening

Enter Hakka Yu, the first Hakka chain restaurant in Singapore set to open its doors in late December. Boasting over 80 locations in China, Hakka Yu has established itself as a renowned Hakka cuisine brand. This entrance into Singapore marks its first overseas location – a joint venture by founder Xu Ke Peng and Fong Chi Chung, the brains behind the Putien Group and Uncle Fong’s Mala Hotpot

In order to deliver authentic, mountain-inspired Hakka flavours to diners like us, Hakka Yu uses traditional cooking methods and regionally sourced ingredients. In this media preview, they presented us with 3 dishes that they thought were best to represent Hakka cuisine and culture!

The Flavour Of Hakka Cuisine

Here’s a little context: Many of the Hakkas who migrated to Singapore used to live in the mountainous areas of Dabu County in Meizhou City – they had to make do with what they had. This meant that their foods were mostly focused on chicken and pork, as well as wild vegetables from the countryside. Despite how simple the ingredients used in Hakka cuisine were, the use of robust cooking techniques made each dish shine! 

Traditional Hakka Pork Soup

Steaming and ready-to-eat

Sometimes, less is more. And this absolutely rings true with this first dish! On came the Traditional Hakka Pork Soup, presented in individual soup bowls that you see at Chinese restaurants alongside a sauce dish with spring onion and white pepper. When I opened the lid, warm steam and the fragrant aroma of the soup came rushing out – lemme tell you, everything about this dish was amazing

A generous portion of pork floats in a clear soup while I add pepper and sprinkles of green spring onion. Mixing it up and scooping a spoonful, I tentatively had a sip of the broth. A light savoury flavour with an underlying current of pork coated my tastebuds, accentuated by the scent of the white pepper. 

Light and fragrant, its gentle heat enveloped me from the inside, mimicking the effects of a nice hug. Picking up a piece of pork, it took little effort to break it apart – that’s simply how tender it was! With a perfectly drawn-out flavour, the pork was nostalgic and easy on the palate, flawlessly harmonising with the delicate aroma of the soup. 

Do not overlook this dish due to its simplicity – it’s not easy to get soup that is as tasty as this without any additives. Every bowl of this delectable dish is stewed for 60 minutes, with all its taste owed solely to the richness of the pork and the natural sweetness of spring water. Meticulously extracting every bit of essence from its ingredients, an irresistible taste is created, enticing you to keep drinking. Warm and comforting, this soup will keep you cosy even on the coldest of days – I will definitely be craving this when I’m feeling under the weather! 

Rating: 9/10

Hakka Salt-Baked Chicken 

Get me some chilli and I’m all set

The face of Hakka cuisine, the Hakka Salt-Baked Chicken is a must-try. Served in a bowl were pieces of shredded chicken – yep, that’s it. And it was pretty fire. Taking a piece of the meat and wrapping it with the glistening skin and munching down on it… whew, give me a bowl of rice and some chilli sauce and I’ll be set! 

The epitome of placing natural flavours in the spotlight, I honestly had no expectations with this dish. While straightforward, the dish was full of flavour, infused into the premium kampong chicken through meticulous salt-baking. Rich and robust, the taste of the chicken will linger long after you’ve swallowed. 

The Hakka Salt-Baked Chicken is made on-site in a steamer filled with coarse salt for 50 minutes, ensuring the flavour is permeated down to the very bones of the bird. As soon as the chicken starts cooking, you’ll be able to smell the aroma of the salt-baking process, whetting your appetite as you wait in anticipation of the delightful outcome. 

When the chicken is done, the chef must hand-shred the chicken immediately, ensuring its freshness and tenderness. In fact, in the restaurant itself, there are set times at which this dish will only be ready to serve after. With such attention to detail, it’s unsurprising that the Hakka Salt-Baked Chicken has become a cultural heritage dish. 

Rating: 8/10

Hakka Stuffed Tofu

Perfectly soft and silky

Another cultural heritage dish, the last dish served was the Hakka Stuffed Tofu. My chopsticks sank right through the tofu when I first cut it. Carefully picking up a slice that had been coated in a specially made sauce and eating it, the flavour that exploded in my mouth was nostalgic and reminiscent of something homemade. 

Made with meticulously selected minced pork and then slowly pan-fried, the tofu is drizzled with a specially-made sauce that was thick, resulting in a light yet flawless fusion of the richness of minced pork and the mild aromas of the tofu. The soft silkiness of the tofu mixed with the sear on its outer skin from pan frying, creating a pleasant and interesting blend of texture. 

A second bite included the minced pork alongside the tofu, creating a beautiful medley of richness from the pork and the mild savouriness of the tofu and sauce. Simple and light, it was something I could keep going back to without getting sick of it. 

Traditionally, the Hakkas ate dumplings during festivals. However, due to the lack of wheat flour after the migration to Southern China, tofu was substituted instead, leading to this smooth and uncomplicated dish. A perfect palate cleanser after a meal, the Hakka Stuffed Tofu not only ensures that you’re satisfied at the end of it all but also ensures every nook and cranny is coated in flavour. I can definitely see myself chowing down on this at the end of a feast!

Rating: 8/10

Combining Hakka Traditions With Modernity

Safe to say, this was a very successful teaser of the restaurant’s opening – by the end of it I was hungry for more! All the dishes were simple without compromising on flavour or overdosing on additives. Priding itself as not just a brand that serves delicious food, Hakka Yu serves food that is good for you as well. 

With a priority on freshness, every dish presented to us was made on-site. Not only were they fresh, but the natural flavours of the ingredients featured in each dish were successfully preserved and spotlighted as well.

Learning the history before tasting the food made it even more delicious

Alongside this preview was a tour of the museum it was held at – the Char Yong (Dabu) Association – Hakka Museum. Understanding the origins definitely made me more appreciative of the food that was served after. 

Curious to find out about the Hakkas yourself? Definitely check out the building. If you’re like me and craving more Hakka cuisine, then stay tuned for the official opening of Hakka Yu at Jewel Changi on the 28th of December 2024. In the meantime, check out Hakka Yu’s Instagram for any updates!

🗓️Date: 28 December 2024
📍Location: #03-220/221/222 Jewel Changi Airport 78 Airport Boulevard, Singapore 819666
Time: 11.30am – 10pm


Photos by Grace Lee of the DANAMIC Team

Jolyn Goh

Yapping about food or K-pop 24/7

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