Chinese Hakka food culture shines in Singapore

Salt-baked chicken, stuffed tofu and a traditional pork soup may become mainstays in Singapore's food culture and help promote interest in the culture of the Chinese Hakka community in Singapore.

This is the hope of Char Yong (Dabu) Association's president Ho Siong Hin, as Hakka restaurant chain Hakka Yu, which has more than 80 outlets in China, opened its first overseas restaurant at Changi Airport last year.

It is a joint venture between Hakka Yu founder Xu Ke Peng, 44, and Fong Chi Chung, 56, founder and chairman of Putien Group behind the major Chinese restaurant chain.