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: salt-baked 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：盐焗鸡、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。
Earthenware. 1928 onward. 陶 锅 · 一 九 二 八 至 今。
"You don't season this dish. You wait for it." 「这道菜不靠调味，靠的是等。」
The book. The fire.
Every dish carries it.
Written in, every meal.
那本食谱。那把火。
每一道菜，承载着它。
写进每一餐里。
The ancestral village, from 1928. Hakka dishes cooked at home: salt-baked chicken, mui choy belly, rice-wine chicken soup. Never ran a restaurant. The recipes lived in her hands. 1928年起，于祖屋。家中烹客家菜：盐焗鸡、梅菜扣肉、糯米酒鸡汤。一生未开餐厅。食谱，在她手上。
Brought the recipes south to the Klang Valley in 1972 and opened the family's first restaurant. Wrote the dishes down for the first time: in pencil, on the back of kuih paper. The recipes did not change. The kitchen, suddenly, had to feed strangers. 1972年，把食谱南下带到巴生谷，开了家中第一家餐厅。第一次把菜写下来：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。
Opened Hakshan in USJ, February 2024. Same recipes. Same paper. New chairs, new price point, and a new rule: part of every sale returned to community causes. 2024年2月，在 USJ 开出客善。食谱不变，纸不变。椅子换了，价位换了，规则也换了：每一笔营业额的一部分，回馈社区。
Pencil. Kuih paper. Never reprinted. 铅 笔。糕 纸。未 曾 付 印。
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。
Our vision extends beyond serving exceptional food. We aspire to preserve and elevate authentic Hakka cuisine across the region, while building a trusted and scalable restaurant brand: a recognised name in heritage dining, a place where families return, communities trust, and markets respect. 我们的愿景不仅止于提供卓越的美食。我们渴望在整个地区，保存并提升正宗客家菜肴的地位，同时建立一个值得信赖且可规模化的餐饮品牌：客家传统餐饮领域中备受认可的名字，一个家庭愿意回归、社区信任、市场尊重的品牌。