Hakka food lovers have another place to visit in Singapore, especially if VivoCity is part of your usual weekend plans.
Hakka Yu (客语) has opened its fifth Singapore outlet at VivoCity, bringing its signature Hakka dishes, hearty claypot creations and traditional steamed specialities to the HarbourFront mall.
The new outlet follows Hakka Yu’s earlier Singapore locations at Jewel Changi Airport, Northpoint City, JEM and Parkway Parade. According to the brand, the VivoCity opening comes less than 18 months after Hakka Yu first entered Singapore in December 2024, marking Singapore as its first international market.
Founded in Guangzhou in 2013, Hakka Yu has more than 90 outlets in China and is known for homestyle Hakka dishes such as Hakka Salt-Baked Chicken, Traditional Hakka Stuffed Tofu, Hakka Pork Soup and Claypot Rice with Cured Meats.
New Hakka comfort dishes at Hakka Yu VivoCity
For the VivoCity opening, Hakka Yu is introducing a wider selection of dishes inspired by traditional Hakka home cooking.
One of the highlights is the Hakka-style “Zhe Zhe” Pot (啫啫煲), a bubbling claypot dish named after the sizzling sound made when ingredients hit the heated pot.
The dish is designed to be served hot, with the claypot helping to create smoky aromas, bolder flavours and a slightly caramelised finish.
A key new dish is the Braised Pig Blood Curd with Chives and Chinese Sauerkraut “Zhe Zhe” Pot ($15.80). The dish features silky pig’s blood curd braised with fragrant chives and Chinese sauerkraut, giving it a savoury and tangy profile.
Steamed squid, chicken feet and old-school sponge cake
Hakka Yu is also adding new steamed dishes to the menu, in line with one of the cuisine’s traditional cooking techniques.
The Steamed Chilli Squid ($15.80) features tender squid cooked with chilli, while the Steamed Chicken Feet with Black Bean Sauce ($6.80) is deep-fried, braised and then steamed with savoury black bean sauce for a soft, fall-off-the-claw texture.
For something sweet, diners can try the Hakka Steamed Sponge Cake ($8.80), a traditional dessert with a light texture and old-school sweetness. It can be enjoyed at the end of the meal, or even midway through a family-style spread.
Organic camellia oil dishes on the menu
Another part of the new menu focuses on organic camellia oil, which is traditionally used in Hakka cooking.
The Stir-Fried Mixed Mushrooms in Organic Camellia Oil ($15.80) uses the oil to bring out the earthy aroma of the mushrooms, while the Braised Pork Trotters and Mushrooms in Organic Camellia Oil ($22.80) is slow-braised until tender, with a sauce that pairs well with rice.
Also new is the Pan-Fried Chive Dumpling ($8.80), a traditional snack also known as Soon Ban (笋板) or Choy Ban (菜板). Made with tapioca flour skin, the dumpling has a slightly chewy bite and is filled with fragrant chives before being steamed and pan-fried for a golden base.
Buy 1 Get 1 Free Hakka Salt-Baked Chicken promotion
To celebrate the VivoCity opening, Hakka Yu is offering a members-exclusive Buy 1 Get 1 Free Hakka Salt-Baked Chicken promotion.
From 14 to 28 June 2026, Hakka Yu members who order one Hakka Salt-Baked Chicken will receive a complimentary voucher for another Hakka Salt-Baked Chicken of the same portion size.
The voucher can be redeemed on the next visit from 29 June to 30 September 2026, and is valid exclusively at the VivoCity outlet.
Hakka Yu VivoCity details
Restaurant: Hakka Yu VivoCity
Mall: VivoCity
Address: 1 HarbourFront Walk, Singapore 098585
Outlet unit: To verify before publishing
Promotion period: 14 to 28 June 2026
Voucher redemption period: 29 June to 30 September 2026
Promotion: Members-exclusive Buy 1 Get 1 Free Hakka Salt-Baked Chicken voucher promotion
VivoCity’s website lists Hakka Yu among its restaurant tenants and states the mall address as 1 HarbourFront Walk, Singapore 098585.
Pro Tip
As this promotion is members-exclusive and tied to voucher redemption, diners should check membership requirements, voucher terms and outlet-specific redemption details before ordering. VivoCity can also get crowded during weekends and meal times, so visiting slightly earlier may make the dining experience smoother.
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