Ho Jiak Haymarket

Order the: Indomee gorengYou do not have the home skills to elevate instant noodles to the kind of lofty flavour ranks they achieve here. Curly noodle strands are stained a glossy chestnut by the housemade black sauce (a potent mix of soy sauce, caramel sauce, kicap manis and oyster sauce) and capped with a soft fried egg. Also the char kway teow here is spectacular: juicy Chinese sausage, bean sprouts, egg, green onion and charred flat rice noodles wearing wok breath like a heady perfume.

As far as Malaysian restaurants go, Hojiak has the trifecta – ambience, food and authenticity. Deemed “the most instagrammable Malaysian restaurant”, Chef Junda Khoo recreates his own Malaysian haven, finessing food he grew up with in his amah’s kitchen. And finessing he did – the Lobster Indomie Goreng is possibly the most luxe way of eating instant noodles, the Sam Wong Dan, a beautifully cohesive dish of silky steamed eggs made with three types of eggs (century, duck and chicken) and topped with fried shallots, will leave you wanting more, and the Vegemite pork ribs, a play on a Malaysian staple, will convince even the most cynical Vegemite nay-sayers.

Ho jiak" translates to "good eats" in Hokkien, and this home-style Malaysian restaurant in  Haymarket lives up to its name. The menu is inspired by the street food head chef Junda Khoo grew up cooking with his amah in the family kitchen, and while it's impossible to order wrong, Khoo suggests starting with the char kway teow, which has been the signature dish since day one (although has had a number of varying iterations over the years). Masterchef alumni and pastry chef Reynold Poernomo says it's his favourite meal in Chinatown, so you know it's going to be good.

Chef/owner of Ho Jiak Junda Khoo took the Malaysian flavours he knew and loved, and elevated them a little at the Ho Jiak venues. Each location’s menu differs slightly, but expect the likes of chilli lobster, belacan-coated water spinach, and a char kway teo that people cross town for. We also need to shout out their sister venue Amah in Chatswood, which takes the formula and makes it a little more home-style (don’t skip the fish ball soup).

In Haymarket, a throng of people congregates outside this Malaysian grillhouse, driven in equal measures by hunger and hopeful that they'll be able to get a seat at this tiny diner designed like a alleyway street food stall, with air fragrant with chilli, garlic, and soy sauce. Soft, pliable rice noodles dangle in a thick sea of coconut and chilli, as well as the char koay teow, which is absolutely stunning.

Hailing from Strathfield, this Penang-style restaurant now has four Sydney outposts including one in Haymarket — and it serves up some of the best laksa in town. It also offers a bang-for-your-buck, ten-dish tasting menu that is hard to pass up ($70). Expect plates of elevated Malaysian fare, including nasi lemak, satay chicken, rendang Angus beef and Nyonya-style assam fish.

Bursting with modern Malaysian flavours, Ho Jiak is well known throughout the city. The city may favour signatures such as Char Koay Teow, however coeliac’s will be pleased to know that the soulful crew at Ho Jiak have dedicated a whole menu just for you. As one of the best gluten free restaurants in Sydney, the menu may lack gluten, but it does not compromise on flavour.

And while all have slightly different menus, they all have one thing in common – the food is delicious!. Malaysian street food that is overflowing with flavor, and a little heat, inspired by Chef Khoo's grandma is what you find on the menu. The idea is taking traditional food that is normally eaten with your hands and making it a more sit-down fare.

My current favourite is Ho Jiak in Haymarket, right opposite Paddys. There is an extensive menu here, and after several visits, we have managed to taste most of it. My two favourite dishes are the Tau Eu Bak, braised slow-cooked pork belly in soy sauce, the Belacan Kangkung, stir-fried greens with shrimp paste & chilli and the Char Koay Teow.

A recent visit to Ho Jiak for the sake of this post has managed to single-handedly convince me that this may be one of Sydney’s best Malaysian restaurants. While I could (and should) write a whole blog post just on that, it suffices to say that the laksa was a winner, and a major factor in my newest Malaysian love affair.

Ho Jiak's takeaway menu features a slew of the Malaysian restaurant's signature dishes: including Nasi Goreng, laksa and nasi lemak, as well as daily specials. For Haymarket pickup call (02) 8040 0252 or order via Uber Eats or Deliveroo; for Strathfield pickup call (02) 9008 8020 or order on Uber Eats.

They provide diverse streets and home styles of cuisines for diners at affordable prices. Head Chef Junda Khoo specialist in cooking spicy Laksa with chewy al dente egg noodles. Many customers preferably come to taste the chef’s unique assortment of recipes, which has a blend of modern innovation.

: This is an authentic Asian fusion restaurant serving delicious street food. Great for large groups, and lots of gluten-free and vegan offerings are available. Venue and ambience: Inside Ho Jiak, it is bright, eclectic, and reminiscent of an unassuming Asian eatery somewhere in Penang.

For an authentic Malaysian dish that is both inexpensive and delicious, you’ll want to start driving to Haymarket. They offer good service, along with their simple and casual atmosphere. They serve mouth-watering dishes such as char koay teow, chicken satay and lobster indomee.

Ho Jiak blends traditional Malaysian flavors with modern techniques. Located in Haymarket, this restaurant offers dishes like char kway teow, nasi lemak, and laksa, all bursting with bold flavors. The vibrant decor and friendly service make Ho Jiak a favorite among foodies.

At Sydney’s first Malaysian Nyonya grill house Ho Jiak, head chef Junda Khoo continues cooking in the way he learnt from his mother in Penang, where he grew up. The street art and shop facades that decorate the ground floor also pay tribute to his roots.

This popular haunt pays homage to Malaysian hawker stalls and street food-inspired dishes. Naturally, laksa is a part of that. One of Head Chef Junda Khoo's specialities is cooking a bowl of spicy laksa with perfectly cooked egg noodle soup.

Ho Jiak is a Malaysian restaurant with dishes rich in flavour and spice. They offer Wagyu Rendang, Sam Wong Dan and many more traditional dishes. We daresay, they even have the best Char Kuay Teow you can find in Sydney.