Hakka Connexion is a quaint comfy lil’ restaurant in a lovely colonial house. My mum is a Hakka, therefore sometimes we'll have some Hakka dish during lunch or dinner at home. I love the traditional Hakka cuisine especially the pork leg vinegar(my mum's secret recipe), yong tau hu(my mum and auntie's special) and the spareribs with turnip, being a Hokkien myself. For Hakka Connexion, I'd like to say, simple home cooked fare, with no MSG added (not so salty compare with other Penang local food).
We ordered a fried sui kow for appetizer. It was not as nice as i thougt. The sui kow 'skin' was a lil' too 'thick'.
My dad tried the Hakka Noodle, which comes with the minced meat. I like the Hakka noodle, but NOT from this shop. The Hakka noodle was quite 'tasteless' but in the other way round it's healthy because it has neither MSG nor too much salt inside.
They have quite a few items to choose from for the Yong Tau Foo and we chose the Hock Chew balls, pork tendon balls ,beancurd sheets, eggplant and bitter gourd. The taste is not bad especially the eggplant.
Meanwhile my mum ordered the Lui Cha. It's basically rice with different types of vegetables and a green colored minty tasting soup meant to be poured over the rice. The Lui Cha is just nice but too bad the portion is too small.
Finally, we decided to try another interesting sounding dish - Abacus.The yam made into small round discs and fried with some oyster sauce. We were intrigued. And after tasting it, I found out there's nothing special about it but worth to try if you never had it before.
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