The Sydney chef has relied on his rice cooker since he was a teenager. He uses it for pasta sauce, hot pot and braising meats. He’s so fond of it that the humble rice cooker gets a special section in ...

Junda Khoo is the chef and restaurateur behind beloved Malaysian restaurant Ho Jiak, which now has four venues across Sydney. But his path to professional cooking was far from conventional. This week ...

On a recent weeknight, a young couple was ushered into the spacious dining room at Ho Jiak Junda’s Playground, Sydney chef Junda Khoo’s Malaysian fine-diner. The restaurant sits in the middle of his ...

Malaysian-born Junda Khoo’s Ho Jiak has four iterations across Sydney, including the hatted Town Hall restaurant. Now, Khoo has brought his thrilling brand of Malaysian cooking to Melbourne with a ...

For a modern taste of Malaysia look no further than Ho Jiak in Sydney’s Haymarket. Founded by Malaysian born Junda Khoo, it’s a celebration of Nyonya and Hawker dishes with an Australian twist.

Indomie instant fried noodles have long been synonymous with student diets, wannabe homeowners and others on tight budgets. Mention mie goreng, which means fried noodles in Bahasa Indonesia, and ...

I wanted this recipe to be a cross between Malaysian and Indonesian satay. I actually prefer Indonesian satay – with cumin, galangal and coriander, it has a strong dry-spice flavour. I’d also wanted ...

Junda Khoo’s cooking is almost musical. That’s partly because Malaysian cuisine harmoniously balances the trinity of sweet-salty-sour, but also because the chef creates space to play. Khoo attributes ...

The cult favourite of many Sydney chefs has opened a new restaurant in the big smoke. Ho Jiak, the Malaysian diner that started in Strathfield and championed by the likes of Dan Hong, has opened ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. "You usually get the best outcomes by taking a risk," she says. "It can open your eyes to new ...