How one young chef is spotlighting Hakka food by combining it with Mexican and European elements
Author -
personAnurag Sharma
November 16, 20230 minute read
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Chef Cheng Wei Liang of Martin’s Kitchen wants to make Hakka cuisine more accessible to young people with dishes like “Abacus Seed” yam gnocchi, Hakka noodles handmade with an Italian chitarra, and “thunder tea” barramundi.