Ho Jiak A Taste of Malaysia

Journey to Malaysia with chef Junda Khoo in his new cookbook, Ho Jiak. Featuring more than 100 staple dishes, this rich collection of recipes showcases a dynamic cuisine steeped in tradition, from street food classics to true homestyle cooking.
 
Ho Jiak, translating to ‘good eats’, is Khoo’s modern interpretation of Malaysian cuisine. Owning one of the best restaurants in Australia, Ho Jiak Town Hall, Khoo draws inspiration from the recipes passed down to him from his beloved amah (grandmother) as well as the street vendors of Malaysia. Now, he brings these authentic and vibrant dishes to you.
 
Starting with simple, budget-friendly meals to cook in 15 minutes, you’ll then be shown how to make all the must-know hawker-style dishes like fried chicken wings and poached juicy Hainan chicken. Alongside the quick bites, Khoo also introduces nourishing homecooked meals, like crimson bowls of curry laksa, as well as dishes that are not commonly served in eateries outside of Malaysia. Think lotus roots steeped in a pork bone broth and fried bee hoon – a smoky, umami vermicelli noodle dish.
 
Whether you’re a travelled food connoisseur or simply wanting to expand your recipe repertoire with authentic cooking, Ho Jiak will help you to celebrate just what makes Malaysian food so special.

Junda Khoo is a Malaysian chef and owner of successful and accoladed chain eatery Ho Jiak in Sydney. Born in Kuala Lumpur, Malaysia, Junda spent most of his formative childhood years under the care of his paternal grandmother. His fondest memories of her were of the times he spent observing and learning from her in the kitchen, being her little helper as she prepared meals for the family. In his teenage years, Junda’s parents sent him and his brother to continue their schooling in Australia. The independence led to countless nights of experimentation of recipes as Junda sought ways to make the most, and the best, meals out of what he could get as a college student. That fueled his passion for cooking. Despite graduating with a degree in banking, Junda left the industry after a year to pursue a career in the kitchen. Shortly after, Ho Jiak Strathfield was where Junda would spent hours after hours, laboriously refining recipes and elevating them from a home and hawker standard to a dining experience. His success grew, and since then, Junda has opened Ho Jiak Haymarket, Ho Jiak Town Hall and Amah by Ho Jiak in Chatswood, each branch with a different focus and specialty. In 2022, Junda’s innovative creations led to him being nominated as a finalist for Chef of the Year by Sydney Morning Herald’s Good Food Guide. Ho Jiak Town Hall was also named as one of the top 80 restaurants in Australia by Gourmet Traveler and was awarded one Chef’s Hat in recognition of the dedication and excellence of dining experiences delivered.