Hakka Republic

There isn’t a single lei cha or salt-baked chicken in sight. The chef even honed his skills in a western kitchen in Japan. The only thing remotely Hakka about Hakka Republic is the large calligraphic scrolls that adorn the restaurant.

The Chinese-themed bar fits with the bold colours of the restaurant and concrete flooring—the space feels funky, edgy. There are plenty of stools at the bar and comfortable sofas in the lounge.

We were greeted with a huge bamboo steamer at our dining table. It revealed the Steamed Grade 9 Wagyu with Ponzu Sauce (RM120), a real treat for the senses. The unmatchable Wagyu aroma left us no choice but to attack the dish immediately.

The Slow Braised Beef Cheek with Creamy Polenta (RM52) trumps the Crispy Duck Confit with Fig Compote and Potato Galette (RM44). The generous beef cheeks are cooked to the extremes of tenderness. The duck confit is crispy but is too briny for our taste.

Hakka Republic has wine pairing suggestions for each dish. They have about 20 champagnes and wines available by the glass—more restaurants should definitely do this.

The only disappointment was dessert. The Special Rich Fruit Cake with Brandy Sauce (RM18) has a very good flavour and texture but it is heavy. The Chocolate Fondant with Vanilla Ice Cream (RM22) didn’t fair as well either. The cake is too dry and crumbly.

But Hakka Republic warrants a return. If not for the Japanese-influenced western food, then definitely for a few after-hours drinks.


Contact:
Lot 2.05, Level 2,
Menara Hap Seng,
Jalan P. Ramlee,
50250 Kuala Lumpur
Tel: 03-2078 9908

Website:
www.hakkarepublic.com

Operating Hours:
12pm–3pm (weekday lunch),
11:30am–3pm (Sunday brunch buffet)

Cuisine:
Western