Traditional Hakka cooking, kept whole. Three generations of the same recipes since 1928, now in thirteen kitchens. 传统客家菜，原味原样。三代人，同一份食谱，1928年至今，已遍及十三家厨房。
Read the story阅读故事 →A home kitchen in the ancestral village. Every meal is hers; every meal is for the family. The recipes live in her hands. Nothing is written down. 祖屋里的厨房。每一餐都是她下厨，每一餐都给家人。食谱在她手上，一字未落于纸。
The second generation brings the kitchen south to the Klang Valley and opens the family's first restaurant. The recipes leave home for the first time. Same dishes, sharpened by service. 第二代把厨房南下带到巴生谷，开了家中第一家餐厅。食谱第一次走出家门。同样的菜，越做越精到。
In February 2024, Hakshan opens its first dining room in USJ. Same dishes, same recipe, new chairs. 2024年2月，客善在 USJ 开出第一间餐厅。菜没变，食谱没变，椅子换了。
Thirteen kitchens across the Klang Valley and Ipoh: ten outlets and three cloud kitchens. Same recipes, same standards, sharpened by every generation that cooked them. 巴生谷与怡保共十三家厨房：十家门店，三间云端厨房。同样的食谱，同样的标准，每一代下厨的人都把它做得更精到。
Hakka signature dishes. Salt-cured, slow-braised, cooked the same way since 1928. 客家招牌菜。盐渍、慢炖，1928年至今做法未变。
粉糯芋头搭配层次分明的扣肉慢火蒸制，肉质软嫩入味，芋头吸满酱香，口感绵密不油腻，是经典客家家常味
以三杯风味焖煮肥肠，酱香浓郁带微甜与酒香，肥肠软嫩入味，香气层层堆叠，越吃越香
肥肠搭配黄梨一同焖煮，酸甜开胃中带浓郁肉香，口感软嫩入味，层次丰富不油腻。
新鲜巴菇菜大火快炒，加入蒜香提味，口感爽脆带自然清香，简单却很开胃，是道清爽不腻的家常时蔬。
大火香炒，融入咸香梅菜的独特风味，香气浓郁却不厚重，咸香中带清爽，越吃越开胃
山药与莲藕搭配时蔬快炒，口感清脆中带细腻绵密，味道清爽自然，是一道轻盈又有层次的健康选择。
Some dishes take their time.
That's how Hakka cooking
has always been done.
有些菜，急 不 得。
客 家 菜，
向 来 如 此。
慢 火 细 炖 · 自 1928
Part of every sale at every outlet goes to community causes. Same rule, every kitchen, every day. 每一家门店，每一笔营业额的一部分，拨入社区用途。同一条规则，每一天。
Walk-ins welcome at every outlet. For parties of six or more, private rooms, or signature dishes that need pre-ordering, please book ahead. 所有门店欢迎散客。六人以上、包房，或须提前预订的招牌菜，请来电预约。
