Locally-based fast-casual restaurant House of Leaf & Bean has revamped itself as Hakka Kitchen, a new full-service concept centered around plant-based Chinese countryside cuisine.
The new concept is inspired by the meals and traditions of the Hakka ethnicity in China. The new menu, helmed by Chef Marshall Ziehm, includes new items inspired by Hakka cuisine alongside existing favorites like handmade dumplings, loose-leaf teas, and fresh tofu.
The new eatery, which celebrates its official grand opening today, has taken over House of Leaf & Bean’s existing building at 14474 Beach Boulevard. It marks the second concept from owner and founder Wen Raiti, who herself is Hakka.
“The Hakka people’s story is one of journeys,” said Raiti. “From western China, Taiwan, and Singapore to North America, Europe, and Jamaica, we’ve settled just about everywhere. I want to share with you some of the many famous Hakka, as well as other Chinese legends and traditions we cherish.”
Raiti, a Chinese immigrant who previously worked as a CPA, was originally inspired to launch House of Leaf & Bean in 2017 after her own struggles with irritable bowel syndrome. Her goal was to provide organic, healing food options – a goal that will carry over to the new concept.
“With over 1,500 years of history, we Hakka have had ample time to produce all sorts of people. By going on this journey, we can shine a spotlight on their achievements while providing fun dishes composed of local and organic ingredients in amazing and unique combinations,” said Raiti. “This is an evolution of the company that I’ve spent five years building and that is near and dear to my heart. I can’t wait to share with you my Hakka culture seen through the House of Leaf & Bean brand.”
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House of Leaf & Bean, meanwhile, will continue to exist as Hakka Kitchen’s parent company, as well as an incubator for Raiti’s future pursuits.
To learn more about Hakka Kitchen, visit lovehakkakitchen.com.
