Latest news with #HoLiao
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.
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.
Sydney Morning Herald
03-06-2025
- Business
- Sydney Morning Herald
Four hot new city restaurants with $15 lunch deals to hit in your break
Winter is upon us, but things are heating up in the CBD, where a clutch of new openings is here to help you resist the urge to hibernate. A Sydney-famous Malaysian chef has made his Melbourne debut. There are three wallet-friendly new lunch options for city workers to get around, and two seafood-centric Japanese diners are on their way. The hottest new restaurant in town 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), which Khoo says has been doing between 600 and 700 covers a day since it opened late last month. 'It's been absolutely wild.' 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.
