Wei Long Hakka Cuisine - Sydney

Photos uploaded separately.We popped in because we were passing and the rating on here was pretty good what a pleasant surprise!!! It was absolutely delicious. Well worth the money and certainly somewhere I’ll come ba k to.

A reader tip (thanks Deo! brings us to Wei Long Hakka Cuisine in the city.Salted buried chicken with rice $11.80. We love us some salt chicken, it 's what lured us in. And joy oh joy the lunch menu has salt chicken on rice. The chook does have a lovely saltiness to it, and an extra depth of flavour to the flesh that we couldn 't quite put a finger on, the only words came to mind were 'extra chicken y '. We 'd say the same about the rice, but not to it 's face. This dish is our favourite here, highly recommended to chicken rice fiends.

The chicken topping with fried ginger is very nice. This is something I would recommend to try. All other dishes are nice too. There's not much meat in the tofu dishes... The deep fried pork chop tastes nice but it doesn't have the tea favour..The fish is standard. Checked the the dishes on the menu, there's deep fried sweet taro... Is something I want to try next time. Will definitely come back...

Top notch Hakka Cuisine.<br/ All the dishes that we tried here were awesome to the max!<br/ Those signature dry Hakka noodle is a very nice.<br/ This simple dish that hide no mistakes on flavour and seasoning. It's too plain simple yet very pleasant to eat.<br/ My favorite was pineapple quail eggs and also the tofu! .<br/ Cute tiny quail egg cooked to perfections, accompanied with pineapple and also some dice capsicum.<br/

The last five years have really seen Sydney’s Chinese dining establishments broaden from ubiquitous Cantonese-Australian. You can now get a reasonably authentic look at everything from proper Cantonese to mouth-numbing Sichuan; from Hunan cuisine at restaurants like Chairman Mao in Kensington, to Jinxiang cuisine enjoyed by Uyghurs in China’s West. If you look a bit harder, you’ll find Yunnanese dishes at restaurants like Two Sticks, the odd bit of Shandong (usually chicken) and North-Eastern Chinese dishes like malatang at Yang Gou Fu Malatang. If you’ll head into the ‘burbs, you can also tick off Fujian cuisine, along with most of China’s eight main culinary traditions. However what you might not already be familiar with is Hakka cuisine. This cuisine is associated with the Chinese diaspora. It’s Central Plain Chinese food influenced by everywhere the Hakka were displaced to because of social upheaval. Many Hakka moved south, so when you visit Wei Long Hakka Cuisine, you will probably find Hakka cuisine looks and tastes a bit like Cantonese food...