Ho Jiak Haymarket — Restaurant in Sydney

Born as Baba Nyonya ethnic made me proud with Baba Nyonya unique food. My mother always said that “Gua tak kan masak kalo tak cukup rempah ratus. Kurang satu bahan itu bukan cara nyonya.” Translate: “I won’t cook if the ingredients are not completed. If the ingredients are not complete that is not Nyonya style of food"

First evening, we had “Char Hor Fun”. For many of us, it is also a childhood comfort food that we will never get bored of eating. Hor fun or shahe fen (Mandarin) originated from Guangzhou in Southern China region of Guangdong and its popularity proliferated into Southeast Asia. Another name for this dish is wat tan hor (Cantonese), which literally means “silky egg fried noodles”. In addition, a different version called ying yong hor (in Cantonese symbolizing Yin and Yang) with a twist is the used of flat rice noodles cooked in light and dark soy sauce plus thin rice noodles (rice vermicelli) fried until crunchy. Perfectly prepared and each spoon remind me of my hometown, Jonker Street Melaka. We also had “Nasi Goreng Jumbo”. Really big and jumbo and highly recommended for 2 or 3 peoples. Nasi goreng is often referred to as the Indonesian version of fried rice. Although it is the national dish of Indonesia, it is also commonly eaten in Malaysia and Singapore. It is believed that the tradition of frying rice in Indonesia came from the Chinese culture when the trade between the two countries started to develop. Nasi goreng is commonly served with eggs. Usually, they are mixed in the rice or fried and served on the side. “Nasi Goreng Jumbo” are served with the chicken rendang, chicken satay, and hard boil egg chilly. It is spicy but you can request either reduce or increase the spiciness level. As for me that evening, I choose extra spicy. To cool down from the hot and spicy plus sweating we ordered “Old School Ais Cendol”. Cendol is a sweet, layered, iced dessert containing green worm-shaped jellies (made with either rice flour or green bean flour), coconut milk and a sugar syrup known as gula melaka, or palm sugar. This reminding me of my after-school activities, a “Cendol Stop”. After sport activities we will hang out with friends to have “cendol”.

Second evening, we decided to have “Mud Crab – Sarawak Black and White Pepper” with crispy noodles. Black and white pepper crab is one of the two most popular ways that crab is served in Baba Nyonya cuisine. It is made by frying hard-shell crabs with black and white pepper. Unlike the other popular chilly crab dish, it is not cooked in a sauce and therefore has a dry consistency. This dish is nice for two peoples. We also had “Old School Pulut Hitam (Warm)” dessert. “Pulut hitam” is a dessert made of black glutinous rice and coconut milk. This Southeast Asian dessert is then sweetened with palm sugar and rock sugar. Having the consistency of rice porridge, this black sticky rice dessert is very rich and creamy in flavor. “Pulut hitam” is easily one of the most popular desserts in the Southeast Asian region. Having so many names in local languages such as bubur ketan (Indonesian) or bee koh moy (Hokkien), this black glutinous rice dessert is a big favourite among many. This is the dessert “die die you must try” and highly recommended.

The environment of the restaurant or café bring back my childhood memory. My cousins and I used to play at the back of our grandmother house. Sometimes we made a lot of noise, and my grandmother will scold us because of too noisy while she is having her afternoon nap. Part of the decoration of the have the window remind of me of our grandmother house.

The staff are friendly, alert and always make sure we enjoying the food. I wish I can remember all their name. I know one of the staff is from Bayan Baru, Penang (Penang Lang Lai) and warm smile trainee waitress. Jesslyn. Thank you all the kitchen staff preparing all the good food for the customers. Keep up a good teamwork. Over all my partner and I gave 4 thumbs up...

Ho Jiak Haymarket recently lured me back in for another look at their Rendang Wagyu Gu ($45). It’s a particularly great rendition of this popular curry, with great whole spice flavours, decent heat, and hunks of wagyu that split into long beef fibres without the need for a knife. While the price is high, takeaway containers are on offer, with the remainder making for a wonderful bonus meal the next day.

Being a regular diner, known to the chef, did have a few advantages on this visit. Owner/chef Junda Khoo sent me out a couple of little items from his first-year anniversary dinner. I was most impressed with his One Bite Nasi Lemak, where half a boiled egg was topped with fragrant coconut rice, and other common nasi lemak garnishes like fresh cucumber, before being dusted with salted egg yolk. It’s served with a coconut-milk-based curry shooter that added all the other flavours of the traditional Malaysian dish. It’s an amuse bouche taken up to eleven, in true Junda-style. There was also a pretty snack he called Eggciting that puts sam wong dan – a steamed egg dish – inside an egg shell that is nestled into fried rice. It’s got a wild mix of textural toppings, including fried onions and fresh salmon roe.

While I wouldn’t normally talk about dishes that the general public can’t order and eat (it seems grossly unfair), I was swayed by the fact that Junda is pretty egalitarian about offering up diner opportunities on his popular Ho Jiak Haymarket Instagram account. These dishes also help to illustrate where Junda Khoo is situated in Sydney’s dining matrix; doing for Malaysian cuisine what fellow Sydney rat pack chefs like Luke Nguyen did for Vietnamese cuisine at Red Lantern, or Dan Hong did for Chinese cuisine at Mr. Wong.

Junda also likes wine, and the 2016 Framingham Classic Riesling ($40) he has on his list here, is a cracker. You can quaff it like grape juice, and it doesn’t put a foot wrong with anything you choose from across this (hectically large) menu. Feeling like something a bit gentle against our rendang, I opted for a big bowl of King Prawn Char Hor Fun ($25). Underneath a silky egg gravy you’ll find dense, stir-fried flat noodles. The double-layer dish is topped off with two really tasty, creamy king prawns, and, as I suggested, it works wonderfully with the aforementioned wine.

Despite eating two of Ho Jiak’s sharing size mains as part of a table for two, I threw in Coconut Rice ($4) (for the curry) and Belachan Kangkung ($20) because I really like my greens. Luckily the water spinach stir-fry, made with shrimp paste and chilli, is equally delicious in the restaurant as it is eaten al desko from a takeaway container...

Ho Jiak - A Malaysian Delight with a Crispy Chicken Surprise

Rating: ⭐️⭐️⭐️⭐️⭐️

Ho Jiak is a Malaysian restaurant that takes diners on a flavorful journey through the vibrant and diverse cuisine of Malaysia. With its authentic flavors, warm ambiance, and standout dish of crispy chicken, this dining establishment deserves a resounding five-star rating.

From the moment you step into Ho Jiak, you are greeted by a lively and inviting atmosphere that reflects the spirit of Malaysian hawker-style eateries. The vibrant decor, bustling ambiance, and friendly staff create a setting that is perfect for enjoying a casual meal with friends or family.

The menu at Ho Jiak is a treasure trove of Malaysian culinary delights. From the aromatic and spicy curries to the fragrant rice and noodle dishes, each bite is a burst of authentic Malaysian flavors. The standout dish, however, is the crispy chicken. With its perfectly golden and crunchy exterior, the chicken is tender and succulent inside, making it an absolute must-try for all visitors to Ho Jiak.

The crispy chicken at Ho Jiak is a true masterpiece. The secret marinade and meticulous frying technique result in a dish that is both incredibly flavorful and satisfyingly crispy. Each bite is a delightful combination of juicy chicken and a delectable outer coating that keeps you coming back for more.

In addition to the standout crispy chicken, Ho Jiak offers a range of other Malaysian classics, from the fragrant and spicy laksa to the comforting and hearty nasi lemak. The menu caters to all taste preferences, including vegetarian and gluten-free options, ensuring that there is something for everyone.

The service at Ho Jiak is friendly, attentive, and knowledgeable. The staff is passionate about Malaysian cuisine and happy to provide recommendations based on your preferences. Their warm and welcoming demeanor adds to the overall dining experience, making you feel like a valued guest.

In conclusion, Ho Jiak is a Malaysian delight that deserves every bit of its five-star rating. With its authentic flavors, vibrant ambiance, and standout dish of crispy chicken, it is a culinary gem that brings the taste of Malaysia to your plate. Whether you're a fan of Malaysian cuisine or simply looking to explore new flavors, Ho Jiak is a must-visit destination that will leave you craving more.

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