Zega at Sheraton Hyderabad Hotel is bringing a rare culinary experience to the city with a three-day showcase dedicated to Progressive Hakka Chinese Cuisine. From November 28–30, guests will get to explore dishes that reflect the true style of Hakka home cooking, far from the common Indo-Chinese versions that most people are familiar with.

The showcase is led by Chef Katherine Lim, a third-generation Hakka chef born in Amritsar and raised in Kolkata’s Tangra, a neighbourhood known for its deep Indian-Chinese roots. Her cooking brings together memories from her childhood kitchens along with influences from Hong Kong, Mainland China, Southeast Asia, and Hakka communities around the world. At Zega, she presents these dishes with a modern touch, while still keeping their original essence alive.

The menu carries the playful theme “I Am Not a Noodle,” which breaks the stereotype that Hakka cuisine is limited to familiar dishes like chilli chicken and hakka noodles. Instead, it highlights the real heart of the cuisine, artisanal sauces, preserved greens, slow-roasted meats, and the detailed wok techniques that define Hakka cooking.

Benjamin Lalhmangaiha, Executive Sous Chef at Zega, said, “Zega has always been about discovery of flavours, of traditions, of people. Collaborating with Chef Katherine allows our guests to experience the integrity of Hakka cooking in its pure form, presented with contemporary flair.”

The showcase features Chef Katherine’s signature creations, including Hakka Yam Abacus Beads made with hand-rolled yam and tapioca, stir-fried with garlic chives and mushrooms. Other highlights include Crackling Roast Pork Belly with its crisp skin, Salt Roast Chicken seasoned with rice wine and sand ginger, Twice-Cooked Tofu with Leeks and Ma'la French Beans, Typhoon Shelter Corn Ribs, and Xinjiang-style Mushroom Skewers with garlic, sesame, and cumin. The experience begins with Liang Cha, a refreshing herbal tea, and ends with Fried Milk Custard, a soft and nostalgic dessert.

Chef Katherine also prepares her own lap cheong (winter sausages), small-batch rice wines, and aromatic condiments like chilli oil and scallion sauces, adding a personal touch to every dish served.

From the lively flavours of Hong Kong to the dining tables of Hyderabad, this showcase offers a meaningful look into the real depth of Hakka cuisine.

Event Details

• Venue: Zega, Sheraton Hyderabad Hotel
  
• Dates: November 28–30, 2025
  
• Format: À la carte dinner experience
  
• Timings: 6:30 PM – 11:00 PM