Chef Cheng Wei Liang of Martin’s Kitchen wants to make Hakka cuisine more accessible to young people with dishes like “Abacus Seed” yam gnocchi, Hakka noodles handmade with an Italian chitarra, and “thunder tea” barramundi.Read More
Chef Cheng Wei Liang of Martin’s Kitchen wants to make Hakka cuisine more accessible to young people with dishes like “Abacus Seed” yam gnocchi, Hakka noodles handmade with an Italian chitarra, and “thunder tea” barramundi.Read More