Ho Jiak Malaysian Restaurant

Ho Jiak Malaysian Restaurant

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Posted 2018-07-19 by Nicole Jfollow


I was overjoyed when I heard one of my favourite Malaysian restaurants, Ho Jiak Grill and Nyonya launched a second branch in Haymarket in Sydney's CBD in late 2017.



Nyonya cuisine has a long and rich history dating back to the 13th century when Chinese sailors intermarried with local Malay women. Also known as Peranakan, it is a deliciously fine-tuned fusion of Malay and Chinese cuisines with influences from the local Indian community.



I've been going to the original branch in Strathfield Plaza since it opened in 2014, when Chef Junda and business partner, William, turned their passion for Penang's famous cuisine into an eatery. The Haymarket restaurant is slightly more formal than the Strathfield branch and prices reflect the more upmarket feel.



I especially appreciate the complimentary condiment station with mini takeaway pots at the front of the Strathfield shop. There are big vats of sambal, freshly cut chilli in vinegar, pickled green chilli and chilli oil, etc. It's chilli heaven.



The Strathfield branch is in the shopping mall which is next to the train station and the Haymarket branch is around the corner from Emperor Garden cake shop in Chinatown. Both are convenient for when a Malaysian food craving hits.



Ho Jiak means, 'good eating' in Hokkien and the food matches the name. The experience starts with the setting. The restaurant walls are painted to look like the chef's childhood street. The decor is reminiscent of old-school Penang. You get a sense of the colonial terrace houses of Georgetown with glossy red doors, colourful pastel walls and rickshaws.



Upstairs there are black and white family portraits on the walls from the Qing dynasty era. The decor harks back to a bygone era and the food stays true to traditional methods, such as using fresh ingredients and not cutting corners.



For starters, we tried the Pai Tee (crispy 'top hats' filled with shredded vegetables) which were entertaining to make and fun to eat. There is a choice of prawn or crab meat or vegetarian. We went for the veggie option. They were tasty little morsels of cooked cabbage in a crisp casing. They were so crunchy I think the people at the next table could hear the cracking sound when we bit into them.



The only let down was the Loh Bak. It couldn't compete with my Mum's which has water chestnut in it for texture. I think it is by design because I have ordered this dish twice now, but the meat is very fatty and for me, and the inside filling was altogether too soft.



Two of my favourites are on the menu; King Prawn Laksa and spicy duck egg Char Koay Teow. They are perfect for the current Winter climate.



They also have other classics such as Malaysian Curry Chicken with Roti, King Prawn Char Kway Teow, Sambal Morning Glory and Sa Hor Fun. For those averse to spice, a warning that the Char Kway Teow noodles set my mouth on fire. Chilli fiends will love it. Every dish is sizeable and you won't leave hungry.



Let's not forget the magnificent nyonya kueihs (cakes). A lot of my Western friends are not huge fans of Asian desserts. My husband is from Britain and doesn't immediately love all Asian desserts like I do. However, he really seems to love kueihs; that and durians, but that is a topic for another day.



Every time I have been to Ho Jiak, the service has been friendly and I've left feeling like I want to return.

TIp: If you sign up to their VIP club (free and it basically means you are on their email distribution list), you get a free bottle of wine on your birthday and a free Nyonya Kueih plate if you dine within one month of joining.



#restaurants
#malaysian_restaurants
#lunch
#haymarket
#food_wine
#dinner
#city
#Wheelchair-Accessible-
%wnsydney
125791 - 2023-06-13 02:44:40

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