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We popped in because we were passing and the rating on here was pretty good - what a pleasant surprise!!! It was absolutely delicious. Well worth the money and certainly somewhere I’ll come ba k to.
Mr Shawn & Miss Chicken
+5
A reader tip (thanks Deo!) brings us to Wei Long Hakka Cuisine in the city.Salted buried chicken with rice - $11.80. We love us some salt chicken, it's what lured us in. And joy-oh-joy the lunch menu has salt chicken on rice. The chook does have a lovely saltiness to it, and an extra depth of flavour to the flesh that we couldn't quite put a finger on, the only words came to mind were 'extra chicken-y'. We'd say the same about the rice, but not to it's face. This dish is our favourite here, highly recommended to chicken-rice fiends.
The chicken topping with fried ginger is very nice. This is something I would recommend to try. All other dishes are nice too.
There's not much meat in the tofu dishes...
The deep fried pork chop tastes nice but it doesn't have the tea favour..
The fish is standard.
Checked the the dishes on the menu, there's deep fried sweet taro... Is something I want to try next time. Will definitely come back...
Top notch Hakka Cuisine.
All the dishes that we tried here were awesome to the max!
Those signature dry Hakka noodle is a very nice.
This simple dish that hide no mistakes on flavour and seasoning. It's too plain simple yet very pleasant to eat.
My favorite was pineapple quail eggs ( and also the tofu!).
Cute tiny quail egg cooked to perfections, accompanied with pineapple and also some dice capsicum.
like this authentic Hakka flavour, lunch menu has a lot to choose from, stirfried noodle is my favourites. Good place to get takeaway in city
Does My Bomb Look Big In This
+3.5
The last five years have really seen Sydney’s Chinese dining establishments broaden from ubiquitous Cantonese-Australian. You can now get a reasonably authentic look at everything from proper Cantonese to mouth-numbing Sichuan; from Hunan cuisine at restaurants like Chairman Mao in Kensington, to Jinxiang cuisine enjoyed by Uyghurs in China’s West. If you look a bit harder, you’ll find Yunnanese dishes at restaurants like Two Sticks, the odd bit of Shandong (usually chicken) and North-Eastern Chinese dishes like malatang at Yang Gou Fu Malatang. If you’ll head into the ‘burbs, you can also tick off Fujian cuisine, along with most of China’s eight main culinary traditions. However what you might not already be familiar with is Hakka cuisine. This cuisine is associated with the Chinese diaspora. It’s Central Plain Chinese food influenced by everywhere the Hakka were displaced to because of social upheaval. Many Hakka moved south, so when you visit Wei Long Hakka Cuisine, you will probably find Hakka cuisine looks and tastes a bit like Cantonese food...
It is not yet another usual Cantonese-Chinese food around town, it is authentic Hakka cuisine.
I would say their signature dishes taste the same what you can get from China. Service was great, dishes arrived in time and fresh hot out the wok. Salt baked chicken and stone plate cauliflower was my personal favourite.
Saw some comments there saying the salt bake chicken was from microwave, so I asked the shop owner, he said chicken was slow cook by buried in hot salt for hours, then taken out chilled down, shredded for service. Well he didn't answer my question but close enough.
I like the salt baked chicken so I will tolerate it.
To sum up, service 4.5, food 4, environment 4
![Zomato]( "Recensione")
I almost cancelled my booking because i saw a lot of bad ratings given by peoples here to found out that it's the most authentic HAKKA cuisine I've ever had in Sydney. Being raised by Hakka mother, I've been eating hakka food since i was a kid and even-though the taste isn't as good as the one that i had in my grandpa's hometown ( near meizhou ), these still taste authentic.
I recommend their salted chicken, the meatballs (dry pork meatballs with ebi and fishballs soup(damn the fishballs were really great, I assure you there is no stinky fish smells on it), the pork, the beef tendon (their celery tasted sweet even-though i never like celery before) and last but not least their Dry Hakka Noodle!!! Damn good as good as the one i had in my grandpa's hometown. As for the fried Hakka noodle, No go, I don't like it 😂 taste like a normal chinese fried noodle.
The waitress and the owner/manager(looks like the owner... idk...) are really friendly and served us with smile.
The only problem is that they cooked them way too long!!! They didn't use frozen food and made it right fresh from the oven but still.... i guess the only ready made dishes that they made is the Salted chicken.
Overall I recommend this place, if you never had hakka food before and it doesn't suit your taste, please don't make a bad review. You're going to mislead people.
Btw "Salted chicken" means the chicken is salty, if you want it less salty, it won't be "Salted Chicken anymore" 😂😂😂
Very traditional Hakka flavour, it's as good as you can get from China. Salt baked chicken was authentic, stonepot dishes came bubbling up steam, great for winter.
Cozy restaurant with good service, will come back
Good selection of Hakka cuisine. We ordered ginger chicken, braised pork with steamed buns, beef soup and pickled cucumbers. All dishes taste DELICIOUSly home cooked and with generous portions. The wait staff were well trained, polite and generous.
Delicious southern Chinese cuisine at okish prices, very prominently located with contemporary take on traditional eastern decor, suitable for daily meals or casual occasions. Not suitable for romantic or business meals. Food took a long time to be served, but a good variety of choices to pair with a standard wine menu. The best seats are at the front with lofty ceiling and floor windows. Worst seats are lower ground floor near the bathrooms. A decent reso Worth checking out.
This is a great new Chinese restaurant, serving authentic "Hakka" style Chinese meals. They opened last week, I'll definitely be back!
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