Hakka

Tucked between modern skyscrapers on Jalan Raja Chulan sits Hakka, a culinary time capsule. This isn’t just any restaurant. Hakka is the oldest family-owned Hakka restaurant in Kuala Lumpur. Since 1956, it has served as a delicious gateway to Hakka culture. The Hakka people, often called the “guest families,” have a fascinating history of migration. Their journey, spanning centuries, led them from China’s central plains to southern China and beyond. Hakka, the restaurant, reflects this global journey. Here in Kuala Lumpur, it embodies the spirit of these resilient people, a testament to their ability to thrive wherever they settle. The Hakka were often latecomers to new territories, finding the best land already occupied. This pushed them to develop unique skills and trades. Many became prominent in business, public service, and even revolutionary movements. Here at Hakka, you get a taste of that entrepreneurial spirit. The founders of Kuala Lumpur, Yap Ah Loy, and of Taiping, Chung Keng Quee, were both Hakka. They exemplify the Hakka contribution to Malaysia’s development. Inside Hakka, the air is filled with the aromas of traditional Hakka cuisine. Hakka dishes are known for their hearty simplicity, emphasizing fresh ingredients and subtle flavors. Think preserved meats, tofu, stewed and braised dishes. Dishes like Yong Tau Foo (stuffed tofu) and Lei Cha (a unique tea-based beverage) are Hakka staples found across Southeast Asia, including here in Malaysia. As you savor your meal at Hakka, imagine the generations of Hakka families who have migrated here, bringing their culture and traditions. They have enriched Malaysia’s tapestry, contributing to its vibrant multicultural identity. Hakka, the restaurant, stands as a delicious reminder of their enduring legacy.