Hakka Bond Restaurant: A Comprehensive Review & Culinary Guide

by | Nov 23, 2025 | Uncategorized | 0 comments

Restaurant Overview

Location: Jalan Leban, Sembawang Hills area (former Plum Village Restaurant)
Opening Date: November 6, 2025
Second Location: Funan Mall (planned for end of November 2025)
Owner: Ms Chen Yiwen, 40, Hakka culture advocate and youngest council member of SFCCA

The Story Behind the Transformation

Hakka Bond represents a beautiful bridge between culinary heritage and modern innovation. After 42 years of dedicated service, 78-year-old Lai Fak Nian passed the torch of his beloved Plum Village Restaurant to Ms Chen Yiwen, a design graduate from LASALLE College of the Arts and passionate advocate of Hakka culture. The transition took over three months of careful renovation and menu development.

Ambience & Interior Design

Ms Chen personally oversaw the restaurant’s complete redesign, bringing her design education and aesthetic sensibility to create a space that honors tradition while embracing contemporary style.

Design Elements:

  • Modern interpretation of Hakka heritage
  • Thoughtful balance of aesthetics and functionality
  • Attention to food presentation and plating
  • Comfortable dining atmosphere suitable for families and cultural enthusiasts
  • Clean, inviting space that reflects the restaurant’s mission to educate about Hakka culture

The ambience strikes a delicate balance between casual neighborhood eatery and cultural destination, making it accessible to both longtime Hakka food lovers and curious first-timers.

Menu Analysis

Signature Dishes (The “Four Heavenly Kings” Legacy)

1. Abacus Seeds (算盘子 – Suan Pan Zi)

  • Traditional Hakka dumpling made from yam and tapioca starch
  • Shaped like abacus beads, symbolizing prosperity
  • Typically stir-fried with minced pork, dried shrimp, mushrooms, and vegetables
  • Chewy, satisfying texture with umami-rich flavor profile

2. Pork with Preserved Vegetables (梅菜扣肉 – Mei Cai Kou Rou)

  • Slow-braised pork belly with fermented mustard greens
  • The preserved vegetables (mei cai) provide tangy, salty depth
  • Pork is typically steamed until melt-in-mouth tender
  • Rich, complex flavors that improve with time

3. Yong Tau Foo (酿豆腐)

  • Hakka-style stuffed tofu and vegetables
  • Tofu, bitter gourd, eggplant, and peppers stuffed with fish or meat paste
  • Can be served fried, steamed, or in soup
  • Showcases Hakka ingenuity in creating filling, flavorful dishes

4. Salt-Baked Chicken (盐焗鸡 – Yan Ju Ji)

  • Whole chicken wrapped and baked in salt
  • Results in incredibly tender, juicy meat with subtle seasoning
  • Traditional method locks in natural flavors
  • Often served at room temperature, perfect for sharing

Innovative Signature Dishes

Rainbow Thunder Tea Rice (五色擂茶饭) Ms Chen’s modern interpretation of the traditional Lei Cha:

  • Blended with 25 different grains for enhanced nutrition
  • Colorful presentation with various vegetables and proteins
  • Healthier alternative to plain white rice (which is not served at Hakka Bond)
  • Combines wellness philosophy with traditional Hakka tea culture

Lesser-Known Traditional Dishes:

Hairy Fig Steamed Chicken Leg

  • Medicinal approach to cooking common in Hakka cuisine
  • Hairy fig (无花果) adds subtle sweetness and health benefits
  • Steaming preserves nutrients and creates delicate flavors
  • Representative of Hakka emphasis on nourishing food

Braised Duck Breast with Motherwort

  • Motherwort (益母草) is an herb traditionally used in Chinese medicine
  • Duck braised until tender with aromatic herbs
  • Demonstrates the diversity of Hakka regional cooking
  • Uncommon in Singapore, offering adventurous diners new experiences

Recipe Spotlight: Salt-Baked Chicken (Traditional Method)

Ingredients:

  • 1 whole chicken (about 1.2-1.5 kg)
  • 3-4 kg coarse sea salt
  • 2 pieces parchment paper or lotus leaves
  • 2 stalks spring onions
  • 3 slices ginger
  • 2 tablespoons Chinese rice wine
  • 1 teaspoon sesame oil
  • Salt and white pepper to taste

Marinade:

  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon five-spice powder
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper

Instructions:

Preparation (30 minutes + 2 hours marinating):

  1. Clean the chicken thoroughly, pat dry with paper towels
  2. Rub the inside cavity with salt and white pepper
  3. Mix all marinade ingredients together
  4. Rub marinade all over the chicken, including inside the cavity
  5. Stuff cavity with spring onions and ginger
  6. Drizzle sesame oil and rice wine over chicken
  7. Wrap tightly in parchment paper or lotus leaves
  8. Refrigerate for at least 2 hours (overnight preferred)

Cooking (60-70 minutes):

  1. Preheat wok or large pot on high heat
  2. Add coarse salt and stir-fry for 5-8 minutes until hot
  3. Remove half the salt and set aside
  4. Place wrapped chicken on the salt bed in the wok
  5. Cover chicken completely with the reserved hot salt
  6. Cover wok with lid and reduce to low heat
  7. Bake for 60 minutes for a 1.2kg chicken (add 10 minutes per additional 500g)
  8. Turn off heat and let rest for 10 minutes
  9. Carefully remove chicken, unwrap, and let cool slightly
  10. Chop into serving pieces and serve with dipping sauce

Dipping Sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon minced ginger
  • Chopped spring onions

Recipe Spotlight: Abacus Seeds (Suan Pan Zi)

Ingredients:

For the “seeds”:

  • 300g yam, peeled and steamed
  • 80g tapioca starch
  • 20g rice flour
  • Pinch of salt
  • Water as needed

For stir-frying:

  • 100g minced pork
  • 50g dried shrimp, soaked and chopped
  • 4-5 shiitake mushrooms, diced
  • 2 cloves garlic, minced
  • 50g dried radish (chai poh), diced
  • 2 stalks spring onions, chopped
  • Light soy sauce, dark soy sauce, white pepper to taste

Instructions:

Making the Abacus Seeds (45 minutes):

  1. Mash steamed yam while still hot until smooth
  2. Mix tapioca starch, rice flour, and salt together
  3. Gradually add flour mixture to mashed yam
  4. Knead into smooth dough (add water if too dry)
  5. Roll dough into long cylinders about 1.5cm diameter
  6. Cut into 1cm pieces
  7. Press each piece gently in the center with your thumb to create abacus shape
  8. Bring a pot of water to boil
  9. Cook abacus seeds until they float (about 3-5 minutes)
  10. Remove and rinse with cold water, drain well

Stir-Frying (15 minutes):

  1. Heat wok with oil over medium-high heat
  2. Fry minced pork until cooked, breaking into small pieces
  3. Add garlic and dried shrimp, stir until fragrant
  4. Add mushrooms and dried radish, stir-fry for 2 minutes
  5. Add boiled abacus seeds
  6. Season with light soy sauce, a dash of dark soy sauce, and white pepper
  7. Stir-fry everything together for 3-4 minutes
  8. Add spring onions, toss quickly
  9. Serve hot

Dish Analysis: Nutritional & Cultural Perspectives

Thunder Tea Rice (擂茶饭 – Lei Cha Fan)

Nutritional Benefits:

  • 25-grain blend provides complex carbohydrates, fiber, and diverse nutrients
  • Green tea base contains antioxidants and catechins
  • Abundant vegetables offer vitamins and minerals
  • Lean proteins provide essential amino acids
  • Lower glycemic index compared to white rice

Cultural Significance:

  • Originated as farmer’s food for sustained energy
  • Communal preparation strengthens social bonds
  • Medicinal herbs reflect Hakka health wisdom
  • Represents Hakka resourcefulness and adaptability

Pork with Preserved Vegetables

Nutritional Aspects:

  • High in protein and healthy fats
  • Preserved vegetables provide probiotics (fermented foods)
  • Rich, satisfying dish meant to be eaten in moderation
  • Traditionally served with rice to balance richness

Cultural Context:

  • Preservation techniques developed due to Hakka migration history
  • Represents making the most of available ingredients
  • Labor-intensive preparation shows dedication to craft
  • Often served during festivals and family gatherings

Hakka Bond’s Culinary Philosophy

Ms Chen’s approach represents a thoughtful evolution of Hakka cuisine:

  1. Heritage Preservation: Maintaining traditional recipes and cooking methods from Plum Village’s 42-year legacy
  2. Regional Diversity: Introducing dishes from various Hakka counties in China, expanding beyond familiar Singapore-Hakka standards
  3. Health Innovation: Using 25-grain rice blend instead of white rice, incorporating healthier ingredients without sacrificing flavor
  4. Cultural Education: Planning bilingual materials (English and Chinese) to educate diners about Hakka culinary heritage
  5. Aesthetic Enhancement: Applying design principles to food presentation and restaurant ambience
  6. Accessibility: Making Hakka culture approachable for younger generations and non-Hakka Singaporeans

Menu Offerings (Based on Available Information)

Traditional Hakka Classics:

  • Abacus Seeds (算盘子)
  • Pork with Preserved Vegetables (梅菜扣肉)
  • Yong Tau Foo (酿豆腐)
  • Salt-Baked Chicken (盐焗鸡)
  • Thunder Tea Rice – Rainbow Version (五色擂茶饭)

Rare & Regional Specialties:

  • Hairy Fig Steamed Chicken Leg (无花果蒸鸡腿)
  • Braised Duck Breast with Motherwort (益母草焖鸭胸)
  • Various other lesser-known Hakka regional dishes

Notable Menu Feature:

  • No plain white rice served – all rice dishes use 25-grain healthy blend
  • Focus on authentic, diverse Hakka cuisine rather than fusion or westernized versions

Delivery Options

Status: Information not provided in the source material

Recommendations for Potential Customers:

  • Call the restaurant directly at Jalan Leban location for delivery availability
  • Check when Funan Mall location opens (planned for end of November 2025) for potential delivery partnerships
  • Popular delivery platforms in Singapore: GrabFood, Deliveroo, foodpanda
  • Given the traditional nature of dishes, dine-in may offer the best experience
  • Some dishes like Salt-Baked Chicken and Lei Cha travel well and are suitable for takeaway

Comparison: Plum Village vs. Hakka Bond

Continuity:

  • Same location in Sembawang Hills
  • Maintains the “Four Heavenly Kings” signature dishes
  • Preserves commitment to Hakka cultural promotion
  • Same emphasis on quality and authenticity

Evolution:

  • Modernized interior design with contemporary aesthetic
  • Expanded menu with rare regional dishes
  • Health-conscious innovations (25-grain rice)
  • Enhanced food presentation
  • Bilingual educational materials planned
  • Younger leadership bringing fresh perspective
  • Expansion to Funan Mall for greater accessibility

Visiting Recommendations

Best For:

  • Hakka culture enthusiasts
  • Heritage food lovers
  • Health-conscious diners interested in traditional cuisine
  • Families seeking authentic neighborhood dining
  • Those curious about lesser-known Chinese regional cooking

What to Order (First Visit):

  1. Rainbow Thunder Tea Rice – signature innovation
  2. Salt-Baked Chicken – classic done well
  3. Abacus Seeds – must-try Hakka specialty
  4. One rare dish (Hairy Fig Chicken or Duck with Motherwort) – for adventure

Dining Tips:

  • Come with a group to sample more dishes
  • Ask staff about the stories behind unfamiliar dishes
  • Look for the educational materials about Hakka culture
  • Consider visiting both locations once Funan outlet opens
  • Be open to trying the 25-grain rice blend

Future Outlook

With Ms Chen’s vision, Hakka Bond is positioned to become more than just a restaurant – it’s a cultural institution in the making. Her plans include:

  • Expanding awareness of Hakka cuisine beyond the familiar few dishes
  • Using her SFCCA platform to promote Hakka heritage
  • Bringing Hakka food to a more central location (Funan Mall)
  • Educating younger generations through accessible materials
  • Balancing tradition with health-conscious modern preferences

Final Verdict

Authenticity: ★★★★★
Maintains Plum Village’s 42-year legacy while expanding regional authenticity

Innovation: ★★★★☆
Thoughtful updates to recipes and presentation without compromising tradition

Ambience: ★★★★☆
Well-designed space that respects heritage while feeling contemporary

Value: ★★★★☆
Reasonable pricing expected for quality, traditional preparation (specific prices not available)

Cultural Experience: ★★★★★
Unmatched commitment to education and preservation of Hakka heritage

Overall: A worthy successor to Plum Village that honors the past while innovating for the future. Hakka Bond represents the best of both worlds – preserving a 42-year culinary legacy while making Hakka cuisine accessible, healthier, and more diverse. Ms Chen’s passion for Hakka culture shines through every aspect of the restaurant, from the thoughtfully designed space to the carefully researched menu of rare regional dishes.

This is more than a restaurant change of ownership – it’s a cultural passing of the torch that promises to keep Hakka cuisine relevant and vibrant for generations to come.

Note: This review is based on information available from the restaurant’s opening in November 2025. Menu items, prices, and delivery options should be confirmed directly with the restaurant. Visit the Jalan Leban location or the upcoming Funan Mall outlet for the most current information.