Chef Katherine Lim Brings Progressive Hakka Chinese Cuisine to The Westin Gurgaon

Gurugram, October 2026: Food enthusiasts in Gurugram can explore the rich heritage of Hakka Chinese cuisine as EEST at The Westin Gurgaon presents an exclusive culinary pop-up featuring Chef Katherine Lim, popularly known for her “I Am Not a Noodle” philosophy. In association with House of Macau, the special dining experience will run from 28 October to 1 November 2026, showcasing traditional Hakka dishes alongside contemporary global influences.

The five-day culinary event brings Progressive Hakka Chinese Cuisine to Gurugram, highlighting a food culture that extends far beyond the familiar Hakka noodles and chilli chicken. Through distinctive recipes, carefully selected ingredients, and stories of migration and family traditions, Chef Katherine Lim aims to introduce diners to the depth and diversity of ancestral Hakka cooking.

Chef Katherine Lim Brings Hakka Chinese Cuisine to EEST, The Westin Gurgaon

Chef Katherine Lim is a third-generation member of India’s Hakka Chinese community, known for exploring and popularising her ancestral cuisine through culinary pop-ups at luxury hotels and restaurants across India.

Based in Kolkata’s Chinatown, Chef Katherine has developed a distinctive approach called Progressive Hakka Chinese Cuisine. Her cooking brings together traditional dishes rarely served outside Hakka homes with influences from Hong Kong, Southeast Asia, North America, and Indian Ocean islands.

At EEST, The Westin Gurgaon, this approach will introduce diners to the diverse flavours and culinary traditions shaped by generations of Hakka migration.

The collaboration with House of Macau offers an opportunity to explore a cuisine that is often represented by only a few familiar dishes in India. The menu highlights the heritage, creativity, and global connections that make Hakka Chinese food a distinctive part of the wider Chinese culinary landscape.

“I Am Not a Noodle”: The Story Behind Chef Katherine Lim’s Culinary Philosophy

The phrase “I Am Not a Noodle” reflects Chef Katherine Lim’s desire to challenge the limited perception of Hakka cuisine in India.

For many diners, Hakka food is closely associated with noodles and chilli chicken. However, traditional Hakka cooking includes a much wider range of home-style dishes, preserved ingredients, family recipes, and regional influences.

Chef Katherine’s approach brings these lesser-known traditions into contemporary dining spaces while respecting their cultural roots. Her cooking reflects the experiences of Hakka communities that have travelled across continents, adapting their food traditions to new environments while retaining connections to their heritage.

The EEST pop-up at The Westin Gurgaon gives diners an opportunity to discover this broader culinary identity through a menu inspired by traditional Hakka food and its global evolution.

What to Expect at the Hakka Chinese Food Pop-Up in Gurgaon

The Chef Katherine Lim pop-up at EEST will feature a selection of signature dishes representing different aspects of her culinary approach.

Four highlights from the menu include:

• Typhoon Shelter Prawns: A seafood preparation inspired by bold flavours associated with Hong Kong-style cooking.
• Salted Egg Yolk Chicken: A dish showcasing the rich, savoury character of salted egg yolk.
• Garlic King Oyster Mushrooms: A vegetarian option highlighting the texture and flavour of king oyster mushrooms.
• Roast Crackling Pork: A preparation centred on crisp texture and rich savoury flavours.

Together, these dishes reflect the range of Chef Katherine’s cooking, from traditional Hakka influences to flavours shaped by the places where Hakka communities have settled.

The event will offer both à la carte and set-menu options, allowing guests to explore the menu in different ways.

Progressive Hakka Chinese Cuisine: Tradition Meets Global Influence

Progressive Hakka Chinese Cuisine combines traditional cooking practices with influences from different parts of the world.

The Hakka people have a long history of migration, with communities now established in countries including Australia, Canada, the United States, Peru, and across Southeast Asia. These journeys have contributed to a diverse food culture shaped by local ingredients, regional techniques, and generations of adaptation.

Chef Katherine’s culinary approach reflects these connections. Her dishes explore how Hakka food has evolved across different communities while preserving the traditions passed down through families.

For diners in Gurugram, the pop-up presents an opportunity to experience a less familiar side of Chinese cuisine and discover how migration and cultural exchange shape food.

Chef Katherine Lim’s Journey from Amritsar to Kolkata’s Chinatown

Chef Katherine Lim’s relationship with Hakka cuisine is closely connected to her family history.

Born and raised in Amritsar, Punjab, she grew up as part of a Chinese family in a predominantly Punjabi environment. Her grandfather, known within the family as kung kung, had emigrated from China and established a shoe business in Amritsar during the post-Partition years.

Her childhood involved navigating different cultural identities, with Punjabi influences outside the home and Chinese language and traditions within it. When her family moved to Kolkata, she encountered a more established Hakka community and began exploring questions about identity, belonging, and heritage.

Food eventually became a way to connect these experiences.

From homemade soy milk and tofu to pickled mustard greens, lap cheung, lap yuk, and traditional egg noodles, family cooking introduced her to the flavours and techniques passed down through generations.

Conversations with Hakka relatives and friends around the world, along with her own research, have further expanded her understanding of the community’s culinary traditions.

Through her cooking, Chef Katherine seeks to preserve these traditions and share them with audiences beyond the Hakka community.

A Culinary Experience at EEST, The Westin Gurgaon

EEST at The Westin Gurgaon provides the setting for this special Hakka Chinese cuisine pop-up in Gurugram.

The event is part of the hotel’s wider approach to distinctive dining experiences and collaborations with culinary talent. By bringing chefs and cuisines from different backgrounds to its restaurants, the hotel creates opportunities for guests to explore new flavours and food traditions.

The collaboration with Chef Katherine Lim and House of Macau adds a cultural dimension to the dining experience, connecting traditional Hakka recipes with the contemporary restaurant environment.

For food enthusiasts interested in regional Chinese cuisine, chef-led pop-ups, and international dining experiences, the event offers a chance to explore a cuisine that remains relatively unfamiliar to many Indian diners.

Event Details: Chef Katherine Lim’s Hakka Pop-Up in Gurgaon

Event: “I Am Not a Noodle” — Progressive Hakka Chinese Cuisine Pop-Up

Chef: Katherine Lim

Venue: EEST, The Westin Gurgaon

Dates: 28 October to 1 November 2026

Timing: 7:00 PM to 11:00 PM

In association with: House of Macau

Pricing: ₹4,000 for two guests

Menu: À la carte and set menu

Guests should contact the restaurant directly to confirm availability, menu details, and reservations before visiting.

About Chef Katherine Lim

Chef Katherine Lim is a third-generation member of India’s Hakka Chinese community. Born and raised in Amritsar and later based in Kolkata’s Chinatown, she is known for bringing ancestral Hakka cuisine to contemporary dining audiences.

Through culinary pop-ups, media interactions, and guest experiences, she explores the migration of Hakka communities and the influence of different cultures on their food traditions.

Her “I Am Not a Noodle” philosophy challenges the narrow association of Hakka cuisine with noodles and chilli chicken, encouraging diners to discover its broader culinary heritage.

About EEST, The Westin Gurgaon and House of Macau

The Westin Gurgaon, New Delhi, is a luxury urban hotel offering accommodation, wellness facilities, and dining experiences in Gurugram. Its restaurants host culinary collaborations and special dining events that bring diverse cuisines and cooking traditions to the city.

EEST is part of the hotel’s dining offering, while House of Macau is associated with this special culinary pop-up featuring Chef Katherine Lim.

The collaboration highlights the role of chef-led dining experiences in introducing guests to lesser-known cuisines and encouraging greater appreciation of culinary heritage.

Conclusion

The Chef Katherine Lim pop-up at EEST, The Westin Gurgaon, offers an opportunity to discover Progressive Hakka Chinese Cuisine through a menu shaped by family traditions, migration, and global influences.

Running from 28 October to 1 November 2026, the “I Am Not a Noodle” experience moves beyond familiar Hakka dishes to explore a wider culinary heritage. With signature preparations including Typhoon Shelter Prawns, Salted Egg Yolk Chicken, Garlic King Oyster Mushrooms, and Roast Crackling Pork, the event brings a distinctive perspective on Hakka food to Gurugram’s dining scene.

For guests interested in international cuisine and culinary storytelling, the pop-up presents a chance to experience the history and diversity behind a cuisine that continues to evolve across generations.