Swati's Post

Hakka Table : Tales of Migration on a plate, curated by gourmet culinary platform @gormeihk and Hakka (of origin) chef Katherine Lim, also the culinary director of @gormeihk stands out with distinction among all the dining experiences I have had of late. At a recent media/bloggers table hosted by @novotelhyd and @gormeihk and its founder Argha Sen, culinary connoisseur par excellence, it was a journey of discovery and learning. The highlight of the meal was most certainly the Yam Abacus beads, which denote prosperity and are therefore made during the Chinese New Year. Yam steamed and mashed, tossed with tapioca flour and shaped into abacus beads, all by hand and then sautéed with Shitake mushrooms, loads of garlic and green chillies. The texture of the yam was both bouncy and with bite, leaving a very pleasant aftertaste. No wonder it’s always the most talked-about dish on her Hakka tables. The other dishes were as noteworthy: the Hong Kong Typhoon shelter prawns (named after the snacks fresh fried prawns eaten in their shells at the typhoon shelters in Hongkong), Xinjiang mutton with Sichuan peppercorns, chillies, cumin spice etc was delicious and will work very well on local palates. The main course: the Hakka salt-baked chicken cooked in salt, sand ginger powder and served with ginger scallion sauce & chilli garlic sauce and paired with Ma’La French beans and aromatic Gobindo Bhog steamed rice was pristine: light, healthy & just divine! Hakka food, explains Katherine, is very similar to Cantonese food, except that while the former is basic and quite rustic, Cantonese food uses a few sophisticated frills. The very amiable Katherine, who was born and raised in Amritsar until the age of 13, moved to Kolkata with her family after Operation Bluestar. She learnt most of her cooking from her grandfather who was a fabulous cook, a rarity , she laughs off in Chinese households. The Hakka table has been hosted across metros and this is the first time it’s being held in Hyderabad. Grab your table ar permit to grill on Sunday, ths set menu is being served (with hugely engaging conversations) for both lunch & dinner.

• @novotelhyd
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This post was published on 04th October, 2025 by Swati on her Instagram handle "@sucharita_swati (Swati Sucharita)". Swati has total 3.9K followers on Instagram and has a total of 1.2K post.This post has received 49 Likes which are lower than the average likes that Swati gets. Swati receives an average engagement rate of 1.9% per post on Instagram. This post has received 9 comments which are lower than the average comments that Swati gets. Overall the engagement rate for this post was lower than the average for the profile.