客家菜，是粤菜中的三大菜系之一。在客家地区，地广、山多，天然的物资资源颇为丰厚，也孕育了客家人对吃的追求、对吃的智慧。提到客家菜，大众的认知是朴实、地道、农家风味浓厚。没有华丽的点缀，但客家菜凭借亲切的味道收获了一批饕餮的心。

Hakka cuisine is one of the three major styles of Cantonese cuisine. In the region where the Hakka people live, the vast land and abundant natural resources inspire their strong pursuit and wisdom in food. When it comes to Hakka cuisine, it is widely recognized as simple, authentic, and rich in rural flavors. Without fancy decorations, Hakka cuisine has won the hearts of many food enthusiasts with its taste.

“90后”新派客家菜厨师陈智健

客家酿苦瓜是客家菜里最为常见的菜品

喝汤也能吃到传统客家酿苦瓜

然而，面对品类多元、形式丰富的美食市场，朴实的客家菜或许稍微有点逊色，如何让客家菜更为出彩，向食客展示全新的客家菜形象？“90后”新派客家菜厨师陈智健（Aken）将西餐的烹调手法和呈现手法融入客家菜中，令客家菜走向精致化，赋予客家菜创新元素。

However, facing a diverse and rich food market, the simple Hakka cuisine may be slightly inferior. How to make Hakka cuisine more outstanding and show a brand-new image to diners? Chen Zhijian, also called Aken, is a new-generation Hakka chef born in the 1990s who integrates Western cooking techniques into Hakka cuisine, making it more refined and innovative.

以“位上”形式呈现精致的客家菜

葱油软法包

“水碌菜牛肉”伴“水碌菜大肠”

“松口鱼散粉”配“素汤三及第”