10 Oxford Street
Tel: 612 9331 2325
Hi, I'm Sooks and I'm a Hakka.
I've been familiar with quite a lot of Hakka food since young because of my parents and more so in recent times due to the opening of the family's restaurant. Just a little bit of background. Back in the old days, Hakkas were known as nomads and generally lived in the inner land of China thus, seafood in the Hakka cuisine is a rarity. There was also a need to preserve their produce in order to ensure they lasted longer. Hence, the Hakka cuisine is characteristically known to be salty and boasts strong and heavy flavours.
Chef Chui Lee Luk (or 'Chui' as affectionately known by her regular customers) of Claude's comes from the same heritage and presented a Hakka banquet for the Sydney International Food Festival this year. Having grown up with Hakka food on the table, she wanted to present her own modern take on the cuisine and showcase it to many who were probably unaware of Hakka food in general due to the lack of Hakka restaurants in Sydney.
Eight Treasure Puffs