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.