| Hakka
Restaurant |
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By
George
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The
décor at Hakka Restaurant, Bangsar is simple enough, typical of most Chinese
restaurants. Round tables dot the spacious hall with its lofty ceiling
while intimate function rooms border the sides of the hall. The atmosphere
is relaxed yet engaging. Lighting is bright but not to the extent of being
sickeningly glaring. With 6 chefs and over 50 staff on hand to cater to
your needs, I would definitely recommend Hakka Restaurant, Bangsar, recipient
of the national Fair Price Award and suitable for Muslim customers, for
your next culinary outing. Group discounts are available as well as free
karaoke.
Part
of the atmosphere and charm of this place comes with the personal service
that it offers- The Director of Hakka Restaurants himself, Danny Chong.
Chong prides himself on providing that personal touch by being there almost
all the time and keeping a tight rein on the quality of both the food
and the service.
 The
Hakka Restaurants had their humble origins in the sleepy town of Ipoh
almost half a century ago (or 50 years if you wish, but half a century
sounds like it has so much more character, don’t you think?) Eventually,
Danny’s father brought his flourishing canteen business to the capital
and opened up at Bukit Bintang Park. Hakka Restaurants are still pretty
much a family affair. Some of the staff have been with the restaurants
from day one. Talk about employee loyalty. The chief chef is Danny’s brother
and between the two of them, Hakka Restaurant, Kuala Lumpur and Bangsar,
have been setting Hakka culinary standards in Malaysia that leave all
others behind.
We
sampled Danny’s personal recommendations and if I had to pick a favorite
it would be the “Crab Vermicelli”. We were told by Danny that this is
their flagship dish although definitely not the only dish you should try.
This specialty is baked, fried and then simmered and takes at least 30
minutes to prepare. I found it mildly spicy and definitely suited to the
local tastebuds. I recommend ‘shoveling’ it down while it’s steaming hot.
 We
were also delighted by the light “Deep Fried Squid with Oat flakes”. This
dish is more of a snack in nature, almost like prawn crisps, and can be
taken throughout the meal as a sweet counterbalance to the spicier dishes
and as a perfect social entrée.
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