Both menus have been crafted (with a twist) from traditional recipes passed down and perfected over generations – the depth of Chinese Malaysian flavours are lovingly refined and incredibly rich.
ABOUT AMAH’S KITCHEN, HAYMARKET
Ho Jiak Haymarket is Sydney’s first Malaysian Nyonya grill house and is inspired by the homestyle and street food dishes that Head Chef Junda Khoo grew up cooking with his amah in the family kitchen. Feast on thick, spicy Laksa with chewy al dente egg noodles, rated one of the best in Sydney. Or embrace the Nyonya grill with a grilled tasting platter of lamb cutlets, chicken and seafood, complete with BBQ char lines and chilli sambal sauce.
The ground floor of the two-story restaurant is inspired by the street Chef Khoo grew up on in Penang, Lebuh Ah Quee. Upon the first floor, the decor is styled like his grandma’s home, a place full of love and laughter.
ABOUT THE HAWKER, STRATHFIELD
Ho Jiak Strathfield is a modern take on the open-air hawkers of Northern Penang. Think Char Koay Teow overflowing with moreish stir-fried rice noodles, doused in delicious seafood and spicy Chinese sausage, and topped with market-fresh king prawns. Or Nasi Goreng packed full of incredible flavor, topped with the perfect sunny-side-up egg, and made jumbo-sized because there’s no doubt you’ll want more. Simple, rustic, and relaxed, step into an energetic, modern hawker-style dining experience at Ho Jiak Strathfield.