Listed in Restaurants
Hakka Wow is where to go in Little India for a taste of authentic Indian-Chinese (Hakka) food. From chili chickens to pakoras, there's a little bit of everything at this large, sparse-feeling restaurant that was once home to a couple AYCE Indian buffets - Skylark perhaps being the most memorable.
I start with the Lollipop Chicken ($11.88) which is basically juicy chicken meat in lollipop-like shapes served with spicy green chutney. Don't let the name of this dish dissuade you - the flavours here make this a must-order.
The Hot Garlic Chicken Pakoras ($9.88) are pakoras doused in a sweet-garlicky sauce. For those who find pakoras sometimes a little dry, this rendition might be a revelation.
The Butterfly Shrimp ($9.88) come with a light crisp and are satisfying enough, though judging from the cylindrical shape, calling them butterfly is a bit of a stretch.From the main courses, the Crispy Beef ($9.88) is stunningly delicious. Sweet, savoury, and crispy at the same time, this is the dish to get if you want to give your tastebuds a workout.
A house special is the Bombay Chicken ($9.88), perhaps best described as a sauced Tandoori Chicken that's both fragrant and spicy. It's an absolute delight.
The Chili Chicken with Gravy ($8.88) isn't as exciting as some of the other dishes. The portion was substantial enough but there's something odd with the flavours here.
The Mixed Vegetable Delight ($10.88) is a medley of various vegetables mixed with a slightly sweet and smoky sauce. The water chestnuts really make this dish with their satisfying crunch.
Like many restaurants in Little India, the scale of the restaurant is larger than the customer base - don't expect a full dining room. But since Hakka cuisine isn't yet that common in this part of the city it's a good option for those looking for a bit of spice beyond the go-to Indian restaurants in the area.
Posted by Darren "DKLo" Susilo. When not writing for blogTO he can usually be found tweeting here or pressing words into this blog. Photos by Hector Vasquez.