Ho Jiak was included as part of a perfect 36-hour weekend itinerary by New York Times. 

It was highly recommended by the publication as it was described as a 'Malaysian restaurant popular for its big, spicy flavours in dishes." 

The Ho Jiak brand is scattered across Sydney in 3 locations: Town Hall, Haymarket, and Strathfield as well as at Amah by Ho Jiak, a sibling venue.

The restaurant is spearheaded by 36-year-old, Head Chef and owner Junda Khoo who was born and raised in Klang Valley and migrated to Sydney at the age of 15. 

But he has roots in Penang as his parents and grandparents lived on the island. 

Though with no prior culinary experience, the Finance & IT graduate always had a knack for cooking and it's all stamped back from his late grandmother. 

Years later, here he is a well-known Chef with four restaurants in Sydney. 

In addition to being included in the New York Times article, Ho Jiak was also listed as one of the top 20 restaurants in New South Wales and among the top 80 restaurants in Australia for the year 2022. Through this voyage, he had the chance to work with numerous well-known Australian chefs.