The food we serve at Ho Jiak is inspired by the nyonya dishes my grandmother used to cook in Penang. She fled to Malaysia from the Fujian province of China in the 1920s with only a few clothes and a book containing her recipes. When she got to Penang, she found the ingredients there were different, there were more exotic herbs and spices, and this is what she used to create our special family nyonya recipes.
The result is a unique combination of Chinese recipes and Malaysian flavours, perfected over 80 years, that create a taste like no other.
My grandma was very important in my upbringing. She took care of me in my early years, and some of my fondest memories of my childhood are of cooking in the kitchen with her. This is where my passion for cooking began. So, I wanted to make sure her influence comes through not only in our food, but also the restaurant itself.
When people eat at Ho Jiak, I want them to get a sense of the food journey I had with my grandma. The ground floor is inspired by the street I grew up in Penang, Lebuh Ah Quee. The seafood bar represents the countless journeys
my grandma and I made to the local fish market, where she taught me her most important lesson – you will never produce a great dish without fresh ingredients. This is why at Ho Jiak we bring in fresh ingredients daily.
Up on the first floor, the main restaurant is made to feel like my grandma’s home, a place full of love and laughter. I want it to also bring that experience to our guests, so they can build the ties that I had with my family.
And that’s what I mean when I say Ho Jiak is a restaurant experience like no other. It is a combination of unique nyonya flavours, perfected over 80 years, and an atmosphere that transports you to the Penang environment where those flavours were born. I can’t wait for you to try it.