Ho Jiak Strathfield — Restaurant in Sydney

We've been patrons of Hojiak since its early days as a humble hole-in-the-wall operation in Strathfield Plaza, nearly 10 years ago. Over time, we visited their food court branch less frequently once they standardized pricing across all their locations, despite other branches offering fuller restaurant experiences with better environments and service.

Recently, we revisited during their 10-year anniversary celebration, where they offered $10 meals for 10 days.

On the opening day, there was a massive line, and we waited for 1.5 hours before receiving our char koay teow. Despite the hectic atmosphere, the staff persevered with cheerful smiles, and the kitchen team worked tirelessly in the open kitchen to fulfill orders. Despite the significant price cut, there were no compromises in the quality of the food; each dish was cooked to order with perfect wok hei, featuring generous servings of prawns.

We managed to return a few times during the promotional period to try their different signature dishes and the system was more streamlined as the days progressed and the lines whilst long, moved fairly quickly.

Overall we were impressive by the punchy flavours and quality of the food. Although we did find the portion to be quite small if this were at their normal price. It proves that Hojiak continued to deliver one of the best Malaysian food in Sydney with their hainanese chicken rice and prawn laksa being stand outs. The nasi lemak and steamed barramundi also makes a hearty meal and is worth trying. We did order an extra dish on the last day - char hot fun. This is a rice flat noodle dish with meat and seafood enveloped in a luscious egg gravy. It is the perfect winter warmer and I can confirm that the size is larger than the specials.

We hope that Hojiak continues to offer more daily specials in the future so that we can enjoy their delicious offerings...

Today is 3rd day 2021 CNY, too lazy to cook so order HoJiak Strathfield which is my favourite Malaysian restaurant. This is my 1st time use ubereat for Ho Jiak. I ordered whole Hainan Chicken ($37) and Tau Yew Bak Rice, I gave instruction make sure I have enough chilli, ginger sauce because it is one whole chicken I ordered. the chicken has no taste without enough all the sauces. However, after received my takeaway from Uber eat, needless to say to have extra sauces but received less than what I should received. I only have 2 littles containers for the shared half chilli and half ginger in a box and a very little soy sauce maybe 1/6 of the small container. The two boxes of chicken has no taste, we are only taking chicken without rice, how you expect us to pay $37 for the tasteless chicken, can you justify that? It ruined our dinner for the night. I called Ho Jiak to deliver to me (only a few minutes walk) they refuse and told me to give back more to me next time! So you expect me to buy from you again or do I just drink the chilli, ginger and soy sauce next time when I place order? Always love the food there but this time really disappointed. I’m am still having half chicken untouched because no sauce.

Surprisingly, the next day early in the morning around 10.00am, Ho Jiak management team rang me. She apologised to me the poor service that had given to me last night. She advice me to contact Uber Eat for the refund and she offered me $40 voucher to used at the restaurant. I can see Ho Jiak really take this matter seriously and tried to fix up the problem. I am really appreciate Ho Jiak management team took the action and did the right thing. Therefore, I change my review to 5 stars from 1 star. As I mentioned as above so far in Sydney I still think Ho Jiak cook the best Malaysian food and is my favourite...

I grew up in Malaysia, and I know how Malaysian street food should taste like. Initially when they opened, i was excited and happy that I could get my Malaysian street food whenever i felt like it cos it was convenient for me. The price too was reasonable. And I've been supporting these guys since then. Visiting them almost weekly, trying out a few dishes. Some were pretty authentic as they used authentic ingredients e.g. char kuay teow, prawn noodles, laksa, nasi pataya. I was glad to see that they tried to substitute cockles with pipis, which showed good effort in replicating the authenticity. However not all their dishes are fantastic e.g. bak kut teh which was expensive and disappointing.

However, ever since they've gained popularity, and made adjustments to their menu a few times now, I must say that their prices have increased tremendously. You could get a decent noodle or rice dish for $8-9. It's now $12-14, which I think is now quite pricey considering the fact that there's no real table service. The clear noodle soup is really disappointing. Malaysian hawkers never use chopped lettuce in noodle soup. And you could usually choose between mee, kuay teow, or meehoon. They hardly use egg noodles in clear noodle soup unless it's wan...