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| Source: Hong Kong Cuisine 1983. A selection of dishes from A Menu Inspired by Hakka Heritage. |
Hong Kong Cuisine 1983 is ushering in the year of the snake with a menu that honours the rich and vibrant culture of the Hakka people. Created by Chef Silas Li, the menu pays tribute to his roots, featuring dishes crafted with fresh, high-quality ingredients and time-honoured techniques.
Hakka cuisine is celebrated for its bold yet balanced flavours and its focus on natural, seasonal ingredients.
“The Hakka people have a long culinary tradition of preserving authentic flavours,” Chef Silas Li shared.
“This menu was designed to celebrate those time-honoured practices while celebrating the essence of Chinese New Year. Every dish tells a story of heritage, family, and the joy of sharing food with loved ones.”
The menu combines classic Chinese New Year flavours with traditional ingredients like fermented red bean curd, black bean sauce, dried oysters, and mushrooms. These umami-rich components not only elevate the dishes but also carry deep cultural significance, symbolising prosperity, wealth, and harmony.
Highlights Include:
- Braised seasonal vegetables with bamboo fungus and elm fungus (HK$480) - A lighter dish that shows off the simplicity and elegance of Hakka cuisine. The bamboo and elm fungi add textural contrast to the seasonal vegetables while celebrating the freshness of the ingredients.
- Steamed eel with black bean and garlic sauce (HK$1,200) - A harmonious blend of tender eel, fermented black beans, and garlic. Symbolising fortune and strength, this dish is an auspicious choice for the Lunar New Year. (Advance order required.)
- Deep-fried Wagyu beef cheek with Sichuan spicy sauce (HK$480) - A bold, contemporary offering that combines the richness of tender Wagyu beef cheek with a fiery Sichuan spice blend.
- Beijing-style tiger prawn (HK$238/pc): prawns are a symbol of happiness and celebration.
- Sweet and sour Mandarin fish (HK$1,280): this striking centrepiece balances sweet and tangy flavours, representing harmony and joy. In Chinese culture, the word for fish (鱼, yu) is a homophone for surplus or abundance (余, yu), and therefore symbolises wealth and prosperity.
Serving the fish whole, with the head and tail intact, represents unity and completeness, wishing for a good beginning and end to the year. In Hakka culture, the sweet and sour flavour profile embodies balance and resilience, reflecting the harmony and strength that define the community’s values.
Lohei with fresh salmon (HK$580): lohei (撈起), also known as yusheng (鱼生), is a colourful fish salad enjoyed during Chinese New Year, symbolising prosperity, abundance, and unity. Featuring fresh salmon, shredded vegetables, crispy crackers, and sweet sauces, each ingredient carries auspicious meanings, such as wealth, harmony, and vitality.
Diners gather to toss the salad high with chopsticks while shouting blessings, as the height of the toss is believed to indicate the fortune and success in the year ahead. This vibrant and joyous tradition is a highlight of the festive season, promoting renewal and positivity. (Advance order required.)
The Trio of Festive Cakes
This year, Hong Kong Cuisine 1983 is also presenting a trio of handcrafted puddings that blend tradition with contemporary appeal. Preparation begins days in advance to achieve the perfect texture and balance of flavours for these 100% in-house creations. Presented in elegant, festive boxes adorned with auspicious symbols, these puddings are tokens of prosperity and good fortune.
Chef Silas Li’s dedication shines through in these 100% in-house creations, where preparation begins days in advance to achieve the perfect texture and balance of flavours. Presented in elegant, festive boxes adorned with auspicious symbols, these puddings are more than desserts—they are tokens of prosperity and good fortune, made to share the joy of Chinese New Year with loved ones
- Turnip cake with conpoy and smoked preserved meats (HK$268, early bird HK$218): using premium Hokkaido conpoy, white radish, and high-quality cured meats, this savoury classic is elevated with a subtle smoky aroma. The balance of savoury and sweet notes are designed to evoke nostalgia and highlight traditional New Year flavours. Achieving the perfect texture requires careful preparation - each ingredient must be evenly blended and steamed at precise temperatures for a firm yet tender finish. The most challenging aspect of this pudding is balancing the smokiness of the cured meats with the freshness of the radish to create a harmonious profile.
- Sweet pudding with Okinawa brown sugar (HK$228, early bird HK$198): this glutinous rice cake features imported Okinawa brown sugar, known for its deep caramel-like aroma. Its soft, sticky texture is achieved through the slow blending and steaming of the rice flour and sugar mixture, ensuring a melt-in-your-mouth consistency. Chef Li chose Okinawa brown sugar to add a modern twist to a classic favourite.
- Water chestnut and red bean sweet cake (HK$218, early bird HK$188): this pudding pairs crunchy water chestnut with the rich mouth-feel of red beans, offering textural contrast. The two-layered cake requires delicate handling to achieve its distinctive layers and flavours. Red beans are chosen to represent happiness, and water chestnut for vitality.
Details
A Menu Inspired by Hakka Heritage is available from 3 January to 12 February 2025.
The Trio of Festive Cakes has an early bird promotion till 19 January, 2025. Those who order two or more puddings will receive an extra 10% discount. Pickup is from 21–27 January 2025.
Hong Kong Cuisine 1983
1/F, 2-4 Tsoi Tak Street, Happy Valley
+852 2893 3788/ +852 9029 2093
Reservations and enquiries can be made at https://www.1983hkc.com or email info@hk-cuisine.com.
