Come with a crowd and try Chinese-Malay specialties you won’t find anywhere else in Sydney
At their first hole-in-wall location in the corner of a Strathfield shopping plaza, Ho Jiak’s kitchens tapped into a thirst for nyonya cooking – hybrid Chinese-Malay cuisine – so strong that patrons quickly spilled out onto the communal seating outside, carefully balancing trays of steaming char kway teow and nasi lemak as shoppers bustled past with their groceries.
Ho Jiak's new two-storey digs in Haymarket are a significantly flashier operation, but it’s still the homestyle dishes that are drawing the biggest crowds. There’s slow-cooked rendang, creamy laksa and silky Hainan chicken, plus new crowd pleasers like kapitan kari – a dry chicken curry based around a spice paste of lemongrass, galangal, turmeric, chilli, anise, cloves and peppercorns, with tang from tamarind and a little sugar to balance out the punch. If you’re wanting to impress, they’ve also got upmarket specialties that didn’t appear at the original Ho Jiak, from barramundi claypots and chilli mud crab to prawns stir fried in a lush, deeply umami combo of salted egg yolk, butter and curry leaves.
|Venue name:||Ho Jiak Haymarket||Contact:|
92 Hay St
|Opening hours:||Daily 11am-1am|