Be My Guest
Oct 07, 2021
4 minutes
By Naomi Tzi
Photography by Edmond Ho
![singtat2110_article_200_01_01](https://article-imgs.scribdassets.com/2ihv5749c0920v4o/images/file609T97D3.jpg)
![singtat2110_article_200_01_02](https://article-imgs.scribdassets.com/2ihv5749c0920v4o/images/fileDVZP2ZYC.jpg)
Different dialect groups have their own variations of slurp-worthy noodles, whether it’s the ubiquitous Hokkien noodles, robust Heng Hwa noodles (lor mee) or Teochew bak chor mee laced with punchy black vinegar. Hakka noodles are lesser known. This savoury dish is simple, and usually topped with minced pork and a scattering of diced lard. You may be able to order a bowl at some authentic Hakka yong tau foo food stalls, but it’s a rare find.
Hakka fare in general is considered more uncommon than its counterparts. “The preparation takes a lot of effort,” says chef Pang Kok Keong, who owns Pang’s Hakka
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