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Hakka food has a bad rap for being greasy, fatty and meaty. Hakka Ye Ye is trying to challenge that. Yes, they fry up the usual smoky chicken wings ($56), crispy pork nuggets ($42), and braised pork belly with preserved vegetables ($88), but dishes here are handled with care – and not delivered swimming in a pool of their own excreted fat.

The salt and pepper fried tofu ($88) tasted of soft potato chips, in a very good way. Nicely salted, it was impossible to just have one. The minced pork stuffed tofu served in a clay pot ($88) was also a hit. Ignoring the plentiful sweet and sour dishes on the menu, we went for something cleaner – and more difficult to make: the stir-fried egg white with sautéed shrimp ($112), traditionally soft boiled in a liter of cooking oil, was pure pleasure, especially with a little serving of black vinegar. We ate it over bowls of red rice. Surprisingly, a simple plate of stir-fried baby bok choy ($68) came out overly greasy, while the chicken and cashew ($85) was nothing to write home about – but a good starter dish if you are new to Hakka cuisine.

By far, our favorite was the golden pumpkin coated with salted egg yolk ($88). The easy house sav blanc went very nicely with our meal. However, take a pass on the watery red bean soup that follows the meal, and satisfy your sweet tooth elsewhere.

Hakka YeYe

Hakka YeYe details

Address: 2/F, Parekh House, 63 Wyndham St

Area: Central

Telephone: 2537 7030

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