Dad's Hakka Cuisine Introduction
Initially starting as an apprentice in a restaurant, after completing my training, I returned to my hometown and tasted traditional Hakka dishes from the elder generation, mainly home-style snacks. I wondered why Hakka cuisine couldn't be considered restaurant-grade. After much contemplation, I embarked on a journey to combine my experiences and improve the drawbacks of traditional Hakka dishes, which tend to be oily and heavily flavored, by integrating modern health-conscious ingredients. My goal is to ensure that customers can enjoy innovative and healthy meals. This journey took me from Kaohsiung to the beautiful Sanxia, where I established my restaurant and set the challenge of pushing the limits of innovative Hakka flavors. Through this experience, I aim not only to preserve the traditional tastes of Hakka cuisine but also to innovate and develop it further, advancing traditional Hakka dishes into new realms. Main products and specifications: Creative Hakka cuisine, Hakka dishes, Meinong rice noodles, etc.
