THE RECOGNISED “BRO & SIS SAJIAN HAKKA” AUTHENTIC CHINESE’s HAKKA EATING HOUSE @ KUALA LUMPUR
“Chinese’s Hakka Cuisine Restaurant” is a kind of the local’s favourite eating house which presenting the authentic traditional Hakka’s recipes & eateries selection on the ground that being practised since decades on our nations with respective home recipes. Here in the middle nation at the Federal Territory of Kuala Lumpur, we found and being successfully recognised among the best recommended Chinese’s Hakka Authentic Restaurant “Bro & Sis Sajian Hakka” running by the Liew family on their home 3-generation recipes at Cheras township having great positive response from the market recently.
The Kuala Kangsar, Perak originated Mr. Liew Tat Hian (born 1952), together with his wife Madam Lee Oi Khon (Kuala Lumpur, born 1960) and children eldest son Andy Liew Kwok Wye (born 1983), younger son Raymond Liew Chern Nian (born 1986) and youngest daughter Eunice Liew Siau Hui (born 1994) all were the initial founders, also the recent immediate families owners of this best recognised “Bro & Sis Sajian Hakka” eating house at Taman Muda, Cheras serving all their very home-cooked family’s 3-generations hakka recipes to the locals & visitors in an environmental restaurant with manner on the ground.
Their eldest son Andy Liew Kwok Wye, the 3rd generation who at his age of 38 years old currently also the recent restaurant’s chef all the while having interest in eatery & culinary initially stepped into the f&b industry at his 31st of age began as a kitchen trainee touched the chicken rice field at Petaling Jaya, Selangor in the year 2014 for few years. Then been running his roasted mix/chicken rice food stall for another about 2 years continued his exposure in the career before leaving to overseas in circumstances.
While Andy’s father & mother who been generation passed onto their family’s recipes, added with Raymond & Eunice’s interest in the f&b industry locally and foreseeing the market opportunity in the field recently. Also experiences on-hand by Andy and mother Madam Lee, too wishing to continue expose their family’s 3-generations (from grandfather) authentic Hakka recipes to the public, vision to have their very first owned environmental conceptual eating house enabled the Liew family decided, then successfully established their “Bro & Sis Sajian Hakka” (by B&S Hakka Food (M) S/B) eating house along the Taman Muda at Cheras township in the early year 2021 introducing all their in-house signatures. And finally being recognised among the best in town by the Malaysian F&B E-Media for the year 2021 in the Federal Territory of Kuala Lumpur.
In this Bro & Sis Sajian Hakka Restaurant, the owners’ very first top recommended in menus will be their Liew family’s 3-generations authentic Hakka “He Po Tea Rice” or locally known the Lei Cha which most wanted by their regulars. Fresh mixtures of dried beancurd cubes, onions, chopped long beans, choy sum, siew pak choy, kailan, mali veges, garlics, dried shrimps, preserved radish & sided of peanuts, toppings of their home-fried chopped garlics and finally taken mixed/poured into with their hot prepared Lei Cha soup broth (made from their home recipes mixture of tea leaves, fresh veges & peanuts) will brings a wonderful bowl of their crunchy veges bites and fair salty exotic taste swallowed of Hakka He Po Lei Cha eatery into mouth that you must have a try when reached Cheras, Kuala Lumpur.
Secondly will be their famous grandfather’s (3-generations) home recipes on “Hakka Yong Tau Fu” (Stuffed Beancurd), which also among the restaurant’s daily top seller favourite by the locals all the while. Local fresh made white water squared beancurd (tau fu) commonly selected, home hand-stuffed with mixtures of pork minced, fresh shrimps, garlics & seasoning herbs, and finally served after about 13 minutes in-house steamed & toppings of fresh chopped spring onions will brings excellent beancurd’s smoothness swallowed and the nice pork & prawn’s freshness bites into mouth that you will neither found the same elsewhere in town here.
Another will be their special homemade “Hakka Pork Spring Roll”, which also among the customer’s selection in the sided order from the beginning. Local-made salted beancurd sheets commonly selected, hand-rolled in mixtures with minced pork, fresh shrimps & dried cuttlefish shredded, followed by about 10 minutes deep fried in boiling hot cooking oil, and finally served sided with their hometown-made (Kuala Kangsar) chilli sauce paste taken wrapped with fresh lettuce veges to be their Liew family’s 3-generations way of taking their Hakka Pork Spring Roll eatery that you will never regret after tasted here.
Nonetheless, the Liew family also introduced their all time favourite recommended traditional “Hakka Yam Abacus Beads” which wanted by the local’s Chinese Hakka citizens. Texturing homemade yam abacus beads wok-fried with mixtures of garlics, basil leaves, kan choy, black fungus shredded, mushroom shredded, minced pork & dried cuttlefish, then finally served hot on table will brings tasty chewing bites of their yam abacus beads itself with authentic fragrant tasty into mouth that you really cannot missed when stepped into this best recognised “Bro & Sis Sajian Hakka” (by B&S Hakka Food (M) S/B) eating house along the Taman Muda, Cheras in the Federal Territory of Kuala Lumpur.
BRO & SIS SAJIAN HAKKA
(B&S HAKKA FOOD (M) S/B)
Address: No. 58,
Jalan Bunga Tanjung 8,
Taman Muda,
56100 Cheras,
Kuala Lumpur.
Business Hours: 8:30am to 4:30pm (Daily)
(Closed on Monday)