Discover our Story
Bursting with modern Malaysian flavours, and packed with heart, soul and a whole lot of spice – Ho Jiak – is the food baby of Head Chef and Owner Junda Khoo and business partner William Xie. A place where Penang street food, traditionally eaten with your hands, meets generous family style Nyonya feasts.
Both menus have been crafted (with a twist) from traditional recipes passed down and perfected over generations – the depth of Chinese Malaysian flavours are lovingly refined and incredibly rich.
Home Cooked Malaysian Chatswood
Amah (meaning ‘grandmother’ in Teochew and Hokkien) by Ho Jiak is Head Chef Hun Loong, former Head Chef of Mr. Wong, along with Executive Chef of Ho Jiak, Junda Khoo bringing flair and sophistication to home-style Malaysian cooking in an ode to Loong’s late grandmother – the sole reason for the restaurant’s inception. A six-hour braised soy master stock pork belly, Amah’s Tau Eu Bak, and a dry wok-fried mud crab with Sarawak black pepper, brown butter and curry leaves. The dish closest to Loong’s heart is his Amah’s fish-ball soup.
Located in the District Dining precinct at Chatswood Interchange with an exposed kitchen in the middle of the restaurant treating customers to the spectacle of cooking with flames.
Taste of Malaysia
What do you get when you pair the smoky, heavy flavours of Malaysian street dishes with exquisite Australian produce? The answer – Ho Jiak Town Hall. Dubbed the personal playground of Head Chef Junda Khoo, Ho Jiak Town Hall is fun, creative and bold.
Here, Junda elevates his childhood local street delights such as the Laksa, and turns it into a flavour burst experience with his signature Laksa Bombs. Or dig into a Kam Heong Lobster; all buttery with a spice kick that keeps you coming back for more.
Rediscover the Malaysian cuisine; Junda’s style.
Ho Jiak Haymarket is Sydney’s first Malaysian Nyonya grill house and is inspired by 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 Nyonya grill with a grilled tasting platter of lamb cutlets, chicken and seafood, complete with BBQ char lines and chilli sambal sauce.
The ground floor of the two-story restaurant is inspired by the street Chef Khoo 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.
Welcome to Amah’s Kitchen…
Ho Jiak Strathfield is a modern take on the open-air hawkers of Northern Penang. Think Char Koay Teow overflowing with moreish stir-fried rice noodles, doused in delicious seafood and spicy Chinese sausage, and topped with market fresh king prawns. Or Nasi Goreng packed full of incredible flavour, topped with the perfect sunny-side-up egg, and made jumbo sized because there’s no doubt you’ll want more. Simple, rustic and relaxed, step into an energetic, modern hawker style dining experience at Ho Jiak Strathfield.