Our Menu
Signature Dishes
Char Koay Teow
Spicy stir fried flat rice noodles with seafood & Chinese sausage
Indomie Goreng
Spicy stir fried instant noodles with vegetables & seafood
Laksa
Spicy & creamy coconut curry soup noodles
Nasi Lemak
Fragrant coconut rice served with anchovies, peanuts & sambal
Tasting Menu $85 Per Head
Nasi Lemak In A Bite
Kiam Ah Nui Kay
Satay Chicken
Sam Wong Dan
Drinks & Wine List
Teh Tarik
Shaken Milk Tea
Kopi Susu
Milk Coffee
Teh C Peng
Layered Milk Tea
Ais Kacang
Malaysian shaved ice served with palm seed, grass jelly, red bean, creamed corn and crushed peanuts
Vegan and Gluten Free
Vegan Kari Chye
Mixed vegetables in creamy coconut curry
Vegan Garlic Kangkung / Eggplant
Kangkung or Eggplant wok fried with garlic
Gluten Free Hainan Chicken
Half slow poached chicken, deboned with gluten free soy
Current Special
Malaysian Chilli Crab with Fried Mantau
Mud Crab wok fried with chilli, ginger and belachan with complimentary of 4 pieces of fried mantau (Pre-order at least 24 hours)
50% Off Pipis Every Tuesday
For dine-in only at Ho Jiak Haymarket every Tuesday via bookings ONLY at least 24 hours before and while stock lasts (Not applicable on NSW public holidays). A minimum order of HALF Kilogram (kg) per serve is required. Pipis can be done in XO or Black Pepper sauce (please pick one per serve). Noodles are excluded in this promotion, add-on noodle $12 per serve. Liven Payments are not applicable to this promotion. This promotion is not in conjunction with other promotions and vouchers. Ho Jiak Haymarket reserves the right to amend these terms & conditions without prior notice.
Ho Jiak Bento Box
Available Monday to Friday 11:30am to 4pm. While stock lasts.
$16 for two choice and $18 for three choice
Private Dining
What's On
“Don’t miss out on our incredible promotion happening right now – it’s the perfect opportunity to check it out!
Hojiak Haymarket
Ho Jiak Haymarket pays homage to the homestyle and street food dishes that Head Chef Junda Khoo grew up cooking with his amah in the family kitchen. Feast on thick, spicy Laksa with chewy al dente egg noodles, rated one of the best in Sydney. Or embrace the crowd’s favourite of smoky, spicy Char Koay Teow, with your choice of locally sourced Western Australian marrons, spanner crab meat or jumbo prawns.
The ground floor of the two-story restaurant is inspired by the street Junda grew up on in Penang, Lebuh Ah Quee. Up on the first floor, the decor is styled like his grandma’s home, a place full of love and laughter.
Hours
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