Hakka Cuisine in Chinatown serves up an impressive blend of Hakka specialties and Cantonese favorites in a spacious, elegant setting perfect for sharing.
"This Chinatown restaurant is notable for having has several Hakka specialties on the menu, sprinkled between its banquet-style Cantonese and Hong Kong dishes. It’s a bright, two-floor spot that recalls a hotel ballroom, with large tables—take a big group so you can try several items with roots in China's Hakka community: airy fried bean-curd cubes embedded with pork, pork with preserved greens, and the pièce de résistance—the blossom chicken, served with head-beak-and-all. It's a chicken skin stuffed with taro and shrimp, fried, and chopped into squares." - neha talreja, bryan kim, will hartman, sonal shah, willa moore
"It’s not hard to find regional Chinese food in New York City, but it is hard to find Hakka food. Fortunately, Hakka Cuisine exists, so there’s a place to go for homestyle dishes that are heavy on preserved meats and vegetables, like the braised pork belly with preserved vegetables and stuffed tofu. This is a great place to bring a big group when you forgot to make a reservation, since the dining room is spacious, sleek, and has lots of large tables—kind of like a hotel ballroom. The extensive menu is heavy on family-style dishes." - Hannah Albertine, Bryan Kim, Hillary Reinsberg, Matt Tervooren, Carina Finn Koeppicus
"It’s not hard to find food from various Chinese communities in New York City, but it is hard to find restaurants that specialize in Hakka food. Since Hakka Cuisine opened in Chinatown in 2022, there’s at least one place to get homestyle dishes, heavy on preserved meats and vegetables. The restaurant itself is a bit impersonal, like a cross between a high-end spa and a hotel lobby with expensive light fixtures and marble accents, but the large tables and a long family-style menu make it an ideal place for big groups. Build your order around specialty dishes like Hakka braised pork belly with preserved vegetables and stuffed tofu. And get the sweet and sour pork on ice—hot, lacquered balls of deep-fried pork with maraschino cherries and canned pineapple served on a bed of ice to lock in the crispy texture. There’s no other dish quite like it in Chinatown." - Carina Finn
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