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2016-05-19
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Plum Village, located along Upper Thomson Road, has been selling authentic hakka food. It is probably the restaurant that has the most comprehensive menu of hakka delights.Mummy’s birthday is round the corner so we decided to bring her to eat her favourite food – Hakka delights since my family are all hakka. Abacus Seed ( 算盘子 ) is made up of yam and tapioca flour. Yam was being steams and mashed up before adding in tapioca flour. It was then roll into small little balls with the centre being ind
Mummy’s birthday is round the corner so we decided to bring her to eat her favourite food – Hakka delights since my family are all hakka.
Abacus Seed ( 算盘子 ) is made up of yam and tapioca flour. Yam was being steams and mashed up before adding in tapioca flour. It was then roll into small little balls with the centre being indent in. It was shaped in this way signifying reunion and signifies wealth. In most of the shops selling abacus seeds, it was mixed with more tapioca flour so as to save cost and to increase chewiness. But in Plum Village, more yams were added (similar to household making method), giving it a denser texture yet a stronger yam fragrant. Mushroom, carrots and minced meat was stirred fried with it. It would have been better with more mushroom , carrot and minced meat was added.
Preserved vegetable with porkbelly 梅菜扣肉 served in plum village was disappointing. This is because the pork belly was slightly dry and wasn’t tender. The dish was not salty enough. Usually this dish tends to be more salty as the preserved vegetable was braised with the pork belly over long period of time to enhance the pork belly taste. This process brings out the saltiness within the preserved vegetable.
Broccolis were stirred fried with oyster sauce. It was remarkable that the broccolis were still crunchy and green because it was usually very soft and soggy when I purchase these dish elsewhere.
Sea Cucumber Stir Fried with Snow Peas 海参炒扁豆 was my dad favourite dish as he say that the sea cucumber was very nutritious. The sea cucumber was springy and chewy. It was well marinated and braised with oyster sauce.
Homemade Beancurd ( 家乡豆腐) was my favourite dish as the beancurd use was very smooth, coupled with the slightly salty minced meat and mushroom, it helps to appetite me.
The fried prawns in Hakka wine (红槽虾球) was something my mum missed greatly. It was something that my past grandma regularly cooks. The prawn was stirred fried in red glutinous wine. The taste was not something most can appreciate. It tasted like sweet beer. I found it slightly diluted but the prawn used was fresh.
Meatball and cabbage soup taste really normal like those we can cook at home. But it is worth mentioning that the meatball was well marinated. We order this dish as we wanted something to drink since in plum village, the only available beverage was coke and Chinese tea.
Prawn and meat roll (五香) was pretty decent. It was crispy and not oily. They are all handmade from scratch.
Hakka Yong Tau Fu (客家酿豆腐) is a must –try item for people visiting hakka restaurant. Fried beancurd was stuffed with meat fillings before steaming it. It was tasty.
If you are looking for decent hakka food, you can popped by to plum village. The food was pretty decent but do not keep your expectation too high as the food are labour-intensive so the quality might varies. Follow me at instagram / facebook : @jacefootprints
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