Restoran Hakka Marble 美浩天美食馆 驰名客家金瓜算盤子和客家芋头算盤 Hakka Marble Restaurant Popular Hakka Pumpkin Marble And Hakka Yam Marble — Restaurant in Kuala Lumpur

This place is called Hakka Marble but it serves Hakka, Hokkien and Cantonese dishes really well 😂

The pumpkin marbles (abacus seeds aka Suan Pan Zi) are delicious with a nice bite to them. They feel a bit like taro balls. It seems like their recipe might have a little less flour (or a slightly different composition between types of flour) as the texture felt slightly different from other places serving abacus seeds. A little less mushy? A little more bounce and firmness? Hakka Suan Pan Zi and Hokkien fried Pak Ko are quite difficult to find these days but this place is the perfect place to satisfy your cravings.

Their cooking style for these dishes might be slightly different from the usual that you can find. For the abacus seeds, the flavours are slightly lighter than the common Hakka recipes of this dish. Not saucy as you can observe on the plate. Just enough to coat the ingredients lightly. And something about their cutting sizes for the ingredients feel overly organised for Hakka-style cooking 🤣 But I do feel that their sensitivity to the ingredient cutting sizes made the dish come together better. Very generous with their coriander.

The fried Pak Ko has a unique flavour too due to the additional of chinese celery and dried cuttlefish strips. Made it so very very flavourful. Fried Pak Ko are typically found to be very closely similar to KL-style Hokkien Mee in other places that serves this dish. So these little customisations at Hakka Marble made the dish uniquely theirs. One thing I felt could be improved would be maybe the thickness of the Pak Ko slices or maybe the consistency of the Pak Ko. Feels a bit too thin and soft. Maybe with a bit more thickness, it could have a better bite feel to it.

Their namyu pork ribs are great too. Hokkien Mee is a little too greasy.

Some people noted that this place is priced on the higher side for the dishes that they serve. However, it's important to note that Hakka Marble appears to make their own abacus seeds. The abacus seeds also appear to have a substantial ratio of yam or pumpkin against flour. In their dishes, they are very generous with their ingredients (meat, mushroom, dried shrimp, dried cuttlefish, herbs like coriander and chinese celery). They appear to have made some of their own condiments like sambal and purchased other higher quality condiments like the vinegar. So their price difference is justified to me. They involve more labour in the process, and they do not skimp on ingredients.

It's actually very rare to see an establishment using both coriander and chinese celery. I feel like this goes to show how serious the chef is about their dish. And I sincerely believe the chef at Hakka Marble is no joke. They are accurately applying the correct herbs to distinguish between the Hakka and Hokkien dishes. Some customers might not even be able to differentiate them but that doesn't even matter to Hakka Marble. Because they've got their own standards to keep. And their own insistence to follow.

Beware, service staff might be rude or moody on selective days. But their new ordering system is definitely improving the vibes of their service (maybe...

The nostalgic hakka 'shin pun chi' in springy dough flour with traces of yam and cuttlefish was and still is a dish we much loved now as it was in our younger days, mostly a homemade dish served in traditional taipu families. Another authentic hakka dish is the 'pak gor', a flat dough in sheet form but sliced into mouth size morsel is also homemade just like 'shin pun chi. The hokkien mee which is more common and a everybody's favourite is also part of our menu. Their 'lor mee' which we did not order could be counted being another favorite here as vinegar sauce is abound on every table. We were not disappointed for coming back to savor their signature abacus yam after a long break. The dish is still as delectable as before with its rich yam flavor discernible in minced pork and cuttlefish mix and a dash of...

I strongly NOT recommended this place!! The lady boss is super RUDE. She has attitude problem. My sister asked her for extra bowls. She brought the bowls to us and I then asked if I can have some chili sauce plates as well. She said I should have told her all at once. I replied to her that she walked away too soon. She then replied me “You are too slow!” I was shocked and angry for getting this kind of attitude from her. This is not the way to treat your paying customers. Her attitude almost ruin my appetite. I don’t deserve to be treated this way. If she hated her customers to come to her restaurants, she should just shut down her business. This is my first and last visit to this restaurant and I will tell all my friends not...