Ho Jiak

Ho Jiak is where Malaysian flavours come to life.

It is bold, nostalgic, and full of heart. Born from the fiery streets of Penang and brought to Melbourne by Chef Junda Khoo, Ho Jiak blends childhood taste memories with fresh creativity to create dishes that are familiar yet unexpected.

In an elegant dining room you can sample experimental Malaysian cuisine, including signature laksa bombs, Vegemite-glazed Angus short ribs, or a 10-day dry-aged Moutai duck.

From wok-tossed classics to inventive new creations, every plate is a celebration of flavour, heritage, and imagination. It's not about replicating tradition — it's about reinterpreting it, with no shortcuts and plenty of soul.