Restoran Hakka Village Yellow Wine Chicken

The dinner at Restoran Hakka Village in Taman Taynton View organized by Chiefeater Kane Chong almost didn't happen for me due to the torrential rain. The downpour was relentless, slowing traffic to a crawl and delaying my arrival. However, despite the weather, I eventually made it.

Hakka cuisine is known for its hearty, earthy, and robust flavours, often showcasing ingredients that are humble yet deeply satisfying. We ordered a variety of dishes, starting with 2 cooking styles of steamed fish head, which was fresh and tender.

The stir-fried prawns in soy sauce were well received.

Vegetables were well-represented, with stir-fried long beans, sweet potato leaves and eggplant.

The bamboo shoots added a pleasant crunch and flavour to the spread.

The meat roll was savoury and I liked the minced meat done by hand in it.

The heartier dishes like pork trotter in black vinegar had that signature tangy richness, but the pièce de résistance for me was the yellow wine chicken.

The chicken dish was a standout, with a whole bottle of yellow wine poured into the pot—making it unapologetically strong and rich in flavour. The wine gave the chicken a bold, aromatic depth, reminiscent of traditional Hakka feasts, where alcohol often plays a role in enhancing the dish’s complexity. It won't be to your liking if you do not enjoy a strong alcohol kick in this dish.

But what made the evening truly special was Uncle Yap, the father of Chef Jack Yap, who served us with boundless energy. He kept the mood lively with his playful antics, ensuring that the meal was entertaining. His enthusiasm added a wonderful personal touch to the dining experience. The picture below taken by Chiefeater Khor Hui Min captures his whimsical character perfectly.

At RM526 for a meal that generously fed 11 people, this dinner was very affordably priced. An additional treat was the home made red wine made by Chiefeater AS Lim .