1928
The First Kitchen第一间厨房
A grandmother cooking over firewood in the ancestral village. 祖屋里，祖母在柴火灶前下厨。
Nothing was written down. The recipes lived in her hands. 食谱一字未落于纸——只在她手上。
A grandmother cooking over firewood in the ancestral village. 祖屋里，祖母在柴火灶前下厨。
Nothing was written down. The recipes lived in her hands. 食谱一字未落于纸——只在她手上。
The family arrives in Malaysia. 家人南下马来西亚。
The dishes leave home for the first time, serving customers in the Klang Valley. 家中的菜第一次走出家门，在巴生谷招待客人。
Same recipes, sharpened by service. 食谱不变，在餐桌上越做越精。
Hakshan opens its dining rooms. 客善的门店一间间打开。
Same recipes. More tables. More families. 食谱不变，桌子更多，家人更多。
Hakka signature dishes. Salt-cured, slow-braised, cooked the same way since 1928. 客家招牌菜。盐渍、慢炖，1928年至今做法未变。
粉糯芋头搭配层次分明的扣肉慢火蒸制，肉质软嫩入味，芋头吸满酱香，口感绵密不油腻，是经典客家家常味
以三杯风味焖煮肥肠，酱香浓郁带微甜与酒香，肥肠软嫩入味，香气层层堆叠，越吃越香
肥肠搭配黄梨一同焖煮，酸甜开胃中带浓郁肉香，口感软嫩入味，层次丰富不油腻。
新鲜巴菇菜大火快炒，加入蒜香提味，口感爽脆带自然清香，简单却很开胃，是道清爽不腻的家常时蔬。
大火香炒，融入咸香梅菜的独特风味，香气浓郁却不厚重，咸香中带清爽，越吃越开胃
山药与莲藕搭配时蔬快炒，口感清脆中带细腻绵密，味道清爽自然，是一道轻盈又有层次的健康选择。
Some dishes take their time.
That's how Hakka cooking
has always been done.
有些菜，急 不 得。
客 家 菜，
向 来 如 此。
慢 火 细 炖 · 自 1928
Part of every sale at every outlet goes to community causes. Same rule, every kitchen, every day. 每一家门店，每一笔营业额的一部分，拨入社区用途。同一条规则，每一天。
