Hearty Hakka Food at Michele's Kitchen PJ

 Kuala Lumpur - Food has a way of carrying culture, history, and family tradition on every plate. On a recent dinner at Michele’s Kitchen in Petaling Jaya, I was reminded of how powerful this connection can be. Known for serving comforting Hakka cuisine, Michele’s Kitchen has earned a reputation for dishes that warm both the heart and the stomach. Our dinner that night felt like stepping into someone’s home, where every dish carried the authenticity and pride of a cuisine passed down through generations.

The Star of the Table: Hakka Abacus Seeds (Suan Pan Zi)

We began with Hakka Abacus Seeds, or Suan Pan Zi. This traditional and auspicious dish is a hallmark of Hakka culture, often served during festive occasions. Shaped to resemble the beads of an abacus, they symbolise wealth and prosperity; a reminder that food is not only nourishment but also a bearer of meaning.

Made from yam and tapioca flour, the abacus seeds had a chewy texture, lightly stir-fried with minced meat, mushrooms, and dried shrimp. Every bite carried a smoky fragrance and umami depth, balanced by the gentle sweetness of yam. It’s easy to see why this dish remains a crowd favourite both in Malaysia and Singapore: it’s filling, comforting, and layered with significance.

The next two dishes showcased Hakka cooking’s deep, soulful flavours. The braised pork was tender and succulent, slow-cooked until the fat melted into the sauce, creating a glossy richness that clung to every bite of rice. It was the kind of dish that reminded me of family dinners at home—unpretentious, deeply satisfying, and best enjoyed with good company.

Equally memorable was the yam with pork. This dish balanced the earthy creaminess of yam with the savoury richness of pork, a pairing that worked surprisingly well. The yam soaked up the sauce beautifully, creating a soft, velvety texture that contrasted with the meaty pork. This was a dish that lingered on the palate long after the meal ended.

No Hakka meal would be complete without dishes that highlight bolder flavours, and Michele’s Kitchen did not disappoint. The pork intestines were well-prepared—clean, chewy, and infused with seasoning that brought out their unique taste. It’s a dish that not everyone might go for, but for those who appreciate it, it offered a satisfying, rustic depth.

The Hakka Ngoh Hiang, a five-spiced meat roll wrapped in beancurd skin, was another highlight. Crispy on the outside and juicy within, it delivered both crunch and flavour in every bite. The balance of seasoning inside the roll was just right—not overpowering, but aromatic enough to stand out.

We ended the meal with something lighter: stir-fried sweet potato leaves. After the richness of pork and yam, this dish brought a refreshing balance to the table. Lightly seasoned with garlic, the greens were tender yet slightly crisp, adding a clean finish to an otherwise indulgent dinner.

Dining at Michele’s Kitchen was more than just eating—it was experiencing Hakka culture through food. Each dish, from the symbolic abacus seeds to the hearty braised pork, carried stories of tradition, family, and heritage. It reminded me that the best meals are often not about fancy plating or exotic ingredients, but about food made with heart and authenticity.

Michele's Kitchen Awards