ICYDK, the Hakka, or 客家, are historically thought to have largely descended from Northern Chinese people migrating to the south due to social unrest and upheavals. And as a result of this movement and assimilation, Hakka cuisine has developed to become unique on its own while incorporating certain influences from neighbours such as the Cantonese. Hakka dishes such as yam abacus seeds, thunder tea rice and yong tau foo have also since become favourites in the local food scene. Consequently, we’re spotlighting Hakka food in this article, with 10 hawker stalls and restaurants to enjoy hearty Hakka food in Singapore.
Credit: Instagram/sitnyx, hakkaleipopo