Tasting INDIAN CHINESE Traditions At HAO HAO, Mangalore’s Oldest & Most Popular Chinese Restaurant

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When I moved to Bengaluru nearly 25 years ago, Chinese family-run restaurants formed a significant part of the dining landscape. Run by second and third generation immigrants who were shipped to India by the British over a century ago, the cuisine in these restaurants had evolved to integrate Indian influences, much like how the entrepreneurs of Chinese descent, now Indian citizens, had adapted to the tastes and traditions of the land. Since then, most of these restaurants have closed doors. However during my recent visit to Mangalore, I came upon one such establishment that has stood the test of time for nearly half a century. I caught up with Louis and Rosy Wong to find out more about the Indian Chinese culinary phenomenon, and to also savour some of the dishes on offer at their restaurant, Hao Hao, Manguluru’s most popular Chinese dining spot.

Crunchy Fried Chicken
A tasty duet of spicy chicken supremes encased in crisp, crunchy threads. Alongside a tangy, piquant dipping sauce, this makes for an interesting play of flavours and textures on the palate, not surprising then that this is “the most ordered dish” here.
Rs. 220 (usd 3)
8/10

HongKong Soup
A nourishing, delicately flavoured chicken broth that is topped with ‘clouds’ of eggs whipped into a soft meringue. There’s tiny diced of vegetables to give the chicken company with some soft noodles.
Rs. 180 (usd 2.4)
9/10

Chicken, Mushrooms & Bamboo Shoots Stir Fry
A wholesome assemblage of veggies - chinese cabbage, peppers, beans, onions, bamboo shoots - tossed with chicken in a light soya sauce. The garlic is quite pronounced, in the flavour of the dish, and also on the bite with whole cloves that are stir-fried into the noodles.
Rs. 220 (usd 3)
8/10

Honey Spiced Chicken WIngs
Fried chicken wings, tossed with a potent dark honey-soy-chilli-garlic sauce and sprinkled over with toasted sesame and spring onions. The chicken is crunchy and moist, only wish the sauce had seeped all the way into the wings.
Rs. 230 (usd 3.1)
8/10

Roasted & Fried Chilli Chicken
The chicken is cooked twice, first roasted, allowed to rest before being tossed in a hot wok with soy, chillies, ginger, garlic, spring onions… rendering the meat the sort that pulls away from the bone effortlessly. Although spicy, the chilli heat is balanced against the umami flavours of the dish. There are also bits of chicken skin in the dish that provides a lovely flavour burst.
Rs. 220 (usd 3)
10/10

Shin Min Rice
A one-dish meal of soy prawns, sweet garlic chicken, fried rice topped with an egg sauce that coats every grain of rice in its moist custardy texture. The chicken is slightly sweetesh with a prick of pungency from the garlic, the shrimps are a tad overwhelmed by the soy and batter.
Rs. 220 (usd 3)
7.5/10

Dragon Noodles
My favourite of the two main courses, this has chicken in a savoury sauce tossed with plenty of veggies, served with noodles - fried and soft, topped with an egg sauce.
Rs. 210 (usd 2.8)
8.5/10

Happy Eating!

Kripal Amanna,
Gourmet On The Road,
Food Lovers TV

TIMINGS: Lunch from 11am to 3pm; Dinner from 630pm to 1030pm
Note: Open all days.
ADDRESS - Hao Hao, Basement floor Essel Wilcon, Below Radha Medical, Father Muller's Rd, Kankanady, Mangalore, Karnataka 575002; tel: +91 87928 00319/ +91 824 411 3308
LOCATION TAG - https://goo.gl/maps/iteU7UmSF12AR7kF6


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