客家味 Authentic Recipes 正宗食谱
Time-honoured Hakka dishes, standardised with precision and perfected through tradition — consistent in every bowl, across every outlet. 历久弥新的客家菜，以精准方式标准化，由传统打磨——每一碗，每一家店，味道一致。
Three generations of authentic Hakka cuisine — slow-simmered, carefully sourced, and served the way it has always been. 三代人的客家菜——慢炖细煮，用料讲究，依旧是当年的味道。
Hakshan (客善) is a modern Hakka restaurant group, deeply rooted in authentic heritage cuisine and thoughtfully crafted for today's discerning diners. Our journey began with a belief that the rich, time-honoured flavours of Hakka cooking deserve to be preserved, respected, and shared with future generations. 客善是一个深植于正宗客家传统美食的现代餐饮集团，专为今日的品味食客精心打造。我们的旅程始于一个坚定的信念：客家菜肴那份丰富、历久弥新的风味，值得被珍视、被尊重，并传承给下一代。
The 1st generation cooks Hakka food at home in the ancestral village: three-cup chicken, mui choy belly, rice-wine chicken soup. No restaurant. No staff. Just a stove, a wok, and a family that keeps showing up to eat. 第一代在祖屋的厨房里煮客家菜：三杯鸡、梅菜扣肉、糯米酒鸡汤。没有餐厅，没有员工。只有一个灶、一只镬，和一屋子总回来吃饭的家人。
The 2nd generation brings the recipes south to the Klang Valley and opens the family's first restaurant. For the first time, the dishes are written down: in pencil, on the backs of kuih paper. The recipes do not change. The kitchen, suddenly, has to feed strangers. 第二代把食谱南下带到巴生谷，开了家中第一家餐厅。第一次，那些菜被写下来：用铅笔，写在糕粿纸背面。食谱没变。厨房，第一次要招待陌生人。
February. The 3rd generation opens Hakshan in USJ: 客善, guest, kindness. Same recipes, new chairs. Part of every sale returned to the community. 二月，第三代在 USJ 开出客善：客者，善也。食谱不变，椅子换了。每一笔营业额的一部分，回馈社区。
Six more outlets open across the Klang Valley. Seven Hakshan kitchens in total, each running the same recipes under the same kitchen discipline. One million meals served, a 4.7-star rating, and a place among Grab Signature Partners. 巴生谷再开六家。客善总计七家厨房，每一间用同一本食谱，同一套厨房纪律。累计服务超过一百万人次，平均 4.7 星好评，跻身 Grab Signature 合作伙伴。
By mid-year, thirteen Hakshan kitchens across the Klang Valley and Ipoh: ten outlets and three cloud kitchens. A roadmap to twenty outlets and twenty-five cloud kitchens across Malaysia and Indonesia by year-end. The recipes do not change. The kitchen discipline does not change. What scales is the reach. 到年中，客善在巴生谷与怡保已有十三家厨房：十家门店，三间云端厨房。目标到年底：在马来西亚与印尼，二十家门店、二十五间云端厨房。食谱不变，厨房纪律不变。扩张的是触达，不是做法。
Time-honoured Hakka dishes, standardised with precision and perfected through tradition — consistent in every bowl, across every outlet. 历久弥新的客家菜，以精准方式标准化，由传统打磨——每一碗，每一家店，味道一致。
Giving back sits at the heart of the brand. A share of every sale sustains the communities we serve while preserving the culture behind the food. 回馈是品牌的核心。每一笔营业额的一部分回馈社区，让我们所服务的人群、以及食物背后的文化得以延续。
From sourcing to service, every process is standardised and optimised — disciplined operations that make heritage dining repeatable and scalable. 从采购到出餐，每一道流程都已标准化与优化——纪律严明的营运，让传统餐饮可复制、可扩张。
Timeless recipes crafted with depth, balance and authenticity — rich, comforting flavours built on time-honoured techniques and carefully selected ingredients. 历久不衰的食谱，讲究层次、平衡与正宗——浓郁、温暖的滋味，建立在传统技艺与精挑细选的食材之上。
Braised pork · Abacus seeds · Pork knuckle vinegar 梅菜扣肉 · 算盘子 · 姜醋猪脚
Ground by hand, balanced by nature. A wholesome harmony of grains, greens and herbs — one of the most iconic Hakka traditions, refined for today. 手工研磨，自然平衡。谷物、青菜、草本的和谐共融——客家最具代表性的传统之一，以今日的形式重新呈现。
Thunder tea rice · Hand-ground · Plant-forward 擂茶饭 · 手工研磨 · 蔬食为本
Slow-simmered, naturally balanced and crafted for everyday strength. Rooted in traditional Hakka herbal wisdom, refined for modern living. 慢炖细煮，自然平衡，为日常补气。源自传统客家药膳智慧，为现代生活重新调配。
Herbal soups · Black chicken · Restorative 药膳汤品 · 乌鸡 · 滋补养生Full-service restaurants designed around a single, repeatable model — consistent quality, warm rooms, and a menu the neighbourhood keeps coming back to. 全服务餐厅，围绕同一套可复制的模式打造——稳定的品质，温暖的空间，邻里愿意一回再回的菜单。
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。
Three causes: education, elderly care, and animal welfare. Not a donation made out of profit. It sits in the kitchen's costs alongside rent, food, and staff. There's no flag to skip it. 三个方向：教育、长者关怀、动物福利。不是从利润里抽出来的捐赠。它写在厨房成本里，与租金、食材、人工同行。没有可以跳过它的选项。
Giving back to the community is at the heart of what we do. 回馈社区，是我们做这件事的初衷。
Through small actions — meals for elderly homes, care packages, and everyday kindness — we hope to bring warmth and care to those who need it most. Charity isn't a campaign at Hakshan; it's written into the model, with a share of every sale set aside to sustain the communities around us. 用小小的行动——送餐到老人院、打包关怀包、日常里随手的善意——把温度送到最需要的人身边。在客善，慈善不是一场活动，而是写进经营模式里：每一笔营业额的一部分，留给身边的社区。
Preserving heritage by sustaining the people who keep it alive. 传承文化，从扶持人开始。