Hakka Pang signature noodles + Jin Peng XLB ($14 + $5.80)!
Wednesday brunch with BB — Hakka Pang signature dry noodles with minced pork, side soup with meatballs, and 8 Jin Peng (金鹏) xiao long bao. $14 + $5.80.
Wednesday brunch — Hakka Pang signature noodles + Jin Peng xiao long bao takeaway with BB. $19.80 total. 😋
What was on the table ($14 + $5.80):
- Two takeaway bowls of Hakka Pang signature dry noodles ($14 set) — thin springy egg noodles tossed in light savoury sauce, topped with savoury minced pork and chopped scallions. The Hakka-style dry noodle base, lighter than the wanton-mee sauce style.
- Two side cups of clear broth with boiled meatballs, slices of lean pork and bok choy — the soup component that comes with the Hakka Pang set.
- A bento tray of 8 xiao long bao from 金鹏 (Jin Peng) ($5.80) — pleated dumplings on individual paper liners, the pleats showing proper hand-folding work.
- A small container of black vinegar + ginger for the XLB dipping.
Hakka Pang is the Sarawak Hakka-style noodle brand — distinct from the Kuching kolo mee and other regional variants. Their signature is the clean savoury sauce on the dry noodles + the meatball soup pairing.
Jin Peng XLB pickup on the side is the smart add-on — different style of food (Shanghainese soup dumplings) gives the meal more variety. Hot XLB + cold noodle dinner combo, classic mix.
Total: $19.80 for both portions + XLB.
Overall: 4.1 / 5. Hakka Pang noodles were the right springy bounce, XLB was generously portioned. Slightly let down by the takeaway format (XLB skin firms up after travel) but solid mixed-cuisine WFH lunch. 😍👍🏼
