Latest news with #HoJiak
The Age
24-06-2025
- Business
- The Age
Load up a tray from the bain marie at Melbourne's very own version of Malaysian rice stalls
Previous SlideNext Slide Malaysian$ On street level underneath beer hall Ho Liao and Ho Jiak – Junda's Playground, Da Bao is chef Junda Khoo's version of the economy rice stalls found across Malaysia. Bain maries are packed with 'the kind of simple, home-style dishes my grandmother used to make', says Khoo. 'Some – like a typically Malaysian onion omelette – you might not normally see on restaurant menus.' Sixteen dishes are on offer, from drunken chicken to green-sambal eggplant, and you can get three for $15. The name 'da bao', emblazoned in huge yellow lettering on the wall, means 'takeaway', but there is some seating available.
Sydney Morning Herald
24-06-2025
- Business
- Sydney Morning Herald
Load up a tray from the bain marie at Melbourne's very own version of Malaysian rice stalls
Previous SlideNext Slide Malaysian$ On street level underneath beer hall Ho Liao and Ho Jiak – Junda's Playground, Da Bao is chef Junda Khoo's version of the economy rice stalls found across Malaysia. Bain maries are packed with 'the kind of simple, home-style dishes my grandmother used to make', says Khoo. 'Some – like a typically Malaysian onion omelette – you might not normally see on restaurant menus.' Sixteen dishes are on offer, from drunken chicken to green-sambal eggplant, and you can get three for $15. The name 'da bao', emblazoned in huge yellow lettering on the wall, means 'takeaway', but there is some seating available.
7NEWS
23-06-2025
- General
- 7NEWS
How to elevate two-minute noodles into delicious restaurant-worthy recipes the whole family will love
Junda Khoo is the owner of Ho Jiak restaurants. He has three locations in Sydney and Ho Jiak is the only hatted Malaysian restaurant in Sydney. Today, Junda will show three delicious ways to upgrade your two-minute noodles: Kari Mee: Wok fried chicken and egg noodles (Mild) Maggi Sup: noodles with choy sum, tofu puff and chicken (Hot & Spicy) Kerabu Maggi: Steamed calamari served with cold noodles and nyonya sauce (Mild) Recipe below: Kari Mee Wok fried Maggi noodles with egg, choy sum and chicken (Mild) Recipe by Junda Khoo Serves 1-2 people Ingredients 2 x Packets Maggi Kari Noodles 3 x Tablespoons Vegetable Oll ¼ Onion Diced 1x Portion of Chicken Breast Strips 120g 5 x Garlic Cloves Smashed 4x Whole Birds Eye Chilli ½ Sliced Tomato 2 x Whole Eggs ½ Bunch Chopped Choy Sum 1X Maggi Kari Seasoning Sachet (from the packet) 1x Tablespoon Maggi Original Liquid Seasoning Instructions Blanch instant noodles in boiling water for about 1 minute until half-cooked, then drain and set aside. You want the noodles to be al dente after frying. Heat the oil in a pan until smoking point. Add the chicken, chopped onions, garlic, chilli and sliced tomatoes. Sauté until the chicken is cooked through. Crack the eggs into the pan and scramble them vigorously until they're fully cooked and add choy sum and stir fry for 30 seconds. Add the drained noodles, give it all a stir, then add 1 x Maggi Kari seasoning sachet, mixing in well. Add Maggi original liquid seasoning and stir fry noodles until slightly charred. Serve with a wedge of lime.
The Age
19-06-2025
- Entertainment
- The Age
No rice or noodle dish is over $15 at Junda Khoo's new rooftop beer hall
Previous SlideNext Slide Malaysian$ Since opening the wildly popular Ho Jiak in Sydney, now with four locations, Malaysian-born chef Junda Khoo has been sharing the food of his homeland and challenging expectations of what the cuisine can be. Now he's brought the party to Melbourne, with a three-storey Malaysian mega-venue. The cherry on top is rooftop beer hall Ho Liao (Level 2, Rainbow Alley). While the menu might read conventionally, Khoo puts his own spin on things. His signature char kwai teow is 'not traditional, not authentic', with more wok hei than you'd expect. The loh bak (five-spice pork rolls) use fatty pork jowl instead of the more common mince and add prawn mousse to the mix. The rendang curry stars braised wagyu shin for extra flavour. All the rice and noodle dishes are priced at $15, but they're moderately sized so you can order several. Want to splash out? Go fingers-first into the delicious mess of lobster or crab, with your sauce of choice including ginger and shallot or Malaysian chilli.
Sydney Morning Herald
19-06-2025
- Entertainment
- Sydney Morning Herald
No rice or noodle dish is over $15 at Junda Khoo's new rooftop beer hall
Previous SlideNext Slide Malaysian$ Since opening the wildly popular Ho Jiak in Sydney, now with four locations, Malaysian-born chef Junda Khoo has been sharing the food of his homeland and challenging expectations of what the cuisine can be. Now he's brought the party to Melbourne, with a three-storey Malaysian mega-venue. The cherry on top is rooftop beer hall Ho Liao (Level 2, Rainbow Alley). While the menu might read conventionally, Khoo puts his own spin on things. His signature char kwai teow is 'not traditional, not authentic', with more wok hei than you'd expect. The loh bak (five-spice pork rolls) use fatty pork jowl instead of the more common mince and add prawn mousse to the mix. The rendang curry stars braised wagyu shin for extra flavour. All the rice and noodle dishes are priced at $15, but they're moderately sized so you can order several. Want to splash out? Go fingers-first into the delicious mess of lobster or crab, with your sauce of choice including ginger and shallot or Malaysian chilli.
