Hakka Bond
16 Jalan Belan (Map) 11am – 10pm
This replaced Plum Village, the original and the then last Hakka restaurant in Singapore. Ageing owner Mr Lai Fak Nian handed the reins to fellow "Hakka yin" culinary advocate Ms Chen Yiwen in 2023. The design graduate gave it a fresh look and introduced a wider range of rarely offered Hakka fare like hairy fig chicken, motherwort duck and 25 grain bowls. They don't serve plain rice. The classic yong tau foo soup comes stuffed with a minced meat blend with traces of salted fish, true to mommy's recipe and comforting. The abacus seeds stood out for us. It has yam, rice and tiber flour which gives a softly chewy and boldly savoury with crispy yam strips and fried mushrooms. Their Lei Cha fan (thunder tea rice) is not the popular hawker rendition and offers the herbal broth or a collagenous taucheo (miso) soup. The red fermented tofu (nam yue) fried chicken was mild to our palate. At press time they have two outlets.
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