Char Koay Teow
Spicy stir fried flat rice noodles with seafood & Chinese sausage
Spicy stir fried instant noodles with vegetables & seafood
Spicy & creamy coconut curry soup noodles
Fragrant coconut rice served with anchovies, peanuts & sambal
Tasting Menu $85 Per Head
Nasi Lemak In A Bite
Kiam Ah Nui Kay
Sam Wong Dan
Dessert, Drinks & Wine List
Shaken Milk Tea
Teh C Peng
Layered Milk Tea
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
Minimum Spend: $85 (per head)
This private space offers from Mondays to Wednesdays ONLY (2 hours)
Maximum Capacity: 22
Minimum Spending: $85 (per head)
Share a luscious feast with family and friends in this classic, relaxed environment truly unique to Ho Jiak Haymarket.
Maximum Capacity: 12
Minimum Spending: $500 (Mon - Wed)
Minimum Spending: $800 (Thur - Sun)
“Don’t miss out on our incredible promotion happening right now – it’s the perfect opportunity to check it out!
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.