This new Hakka kopitiam specialises in salt-baked chicken, with the free-range meat exhibiting the smooth, tender & delicately flavoured hallmarks of this widely beloved recipe (RM3.50 per 100 grams). Come for the chicken, stay for the Hakka mee, which conveys all the essential mince & crunch (RM4.50), the yong tau foo (RM1.80 per piece, with options like brinjal, bitter gourd & chilli) & house-made pork balls with salted fish & dried cuttlefish, quite textured & tasty (RM4 for three pieces in broth).
For fans of curry mee, RM10 gets you a fully loaded portion served in two bowls, packed with fried pork belly, prawns, cockles, clams, pork skin, intestines, long beans, bean curd & mint, certain to banish hunger pangs. If you need even more cockles in your life (really, we all do), the stir-fried cockles with salted veggies (RM15) prove as competently executed as everything here.
Haka Moi
4, Jalan Kaskas, Taman Cheras, Kuala Lumpur. Daily, 8am-10pm. Tel: 016-331-1079
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