I'm so happy that there is a place to enjoy Hakka delicacies now without the trouble of making them from scratch =) Most of you have probably tried Ying Ker Lou before but I just want to highlight some original Hakka dishes that you should try if you have not =)
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| Lei Cha (RM 13.90) |
Hakkas (well, my family) call it "Lui Cha" so the name "Lei Cha" must be in another dialect. I wish they had used the original name in Hakka though =P
A bowl of rice is served with assorted diced vegetables, roasted nuts, pickled radish and diced fried tofu which you have to mix together. There is also a separate dish of deep fried salted fish for added taste. The bowl of murky green soup you see at the top right is the "tea" made from assorted herbs and tea pounded into a paste and dissolved with hot water. It is not as thick as the original lui cha soup but the flavour is still sufficient. The soup actually tastes very healthy and yummy so do not a judge a book by its cover =P
A bowl of rice is served with assorted diced vegetables, roasted nuts, pickled radish and diced fried tofu which you have to mix together. There is also a separate dish of deep fried salted fish for added taste. The bowl of murky green soup you see at the top right is the "tea" made from assorted herbs and tea pounded into a paste and dissolved with hot water. It is not as thick as the original lui cha soup but the flavour is still sufficient. The soup actually tastes very healthy and yummy so do not a judge a book by its cover =P
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| Mixed Lui Cha |
After mixing everything together, you can eat it on its own and drink the soup separately or ladle the soup into the big bowl of rice and wolf it all down. The mixture of non-oily stir-fried greens, salty pickled radish and salted fish, crunchy peanuts, moist rice and herb-y soup gives it a refreshing taste without making you feel bloated.
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| Hakka Yam Abacus (RM 18) |
The infamous Hakka Yam Abacus here is quite good. There is the wok hei from stir-frying the dish over high heat, releasing the fragrance of the minced pork, mushrooms and woodear fungus and letting its flavours be absorbed by the yam balls. The addition of chopped parsley adds to the fragrance of the dish. The price is quite steep for a relatively small portion but I guess they have to cover the super tedious work of rolling and pinching thousands of yam balls each day =.= Give it a try if you have not as this is one of the signature Hakka dishes =D
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| What's in the gourd? |
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| Peekaboo! |
PawPoints: 4 Paws
Pawket: Tomato
Ying Ker Lou Hakka Cuisine
Lot 231-232, 2nd Floor
The Gardens
Tel: 03 2284 8480
Daily: 11am - 10pm
The Gardens
Tel: 03 2284 8480
Daily: 11am - 10pm
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