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New restaurant aims to promote Hakka cuisine, culture here
The Straits Times
|December 11, 2024
Salt-baked chicken, stuffed tofu and traditional Hakka pork soup may become mainstays in Singapore's food culture and help promote interest in Hakka culture here.
This is the hope of Char Yong (Dabu) Association president Ho Siong Hin, as Hakka restaurant chain Hakka Yu, which has more than 80 outlets in China, opens its first overseas restaurant on the third level of Jewel Changi Airport on Dec 28.
It is a joint venture between Hakka Yu founder Xu Ke Peng, 44, and Mr Fong Chi Chung, 56, founder and chairman of Putien Group.
Hakka Yu hopes to work with the clan association to enrich the cultural dimension of its dining experience, offering patrons a deeper understanding of Hakka culture.
Singapore's Hakka community is the fourth-largest Chinese-speaking group, with more than 200,000 people.
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