What happens when you combine fiery Malaysian street food with Australia’s best ingredients? The answer is hidden inside a Cuban bar turned hawker hall on Sydney’s York Street. Ho Jiak’s Town Hall outpost has been dubbed chef and co-owner Junda Khoo’s playground, where he puts bold twists on traditional dishes and family favourites. Take, for example, Khoo’s laksa bombs. Served in the classic spicy yet creamy soup, the delicate prawn and chicken dumplings are a fine example that tradition can, and should, be messed with. Same goes for a not-so-humble char koay teow, which sees wok-fried rice noodles crowned with plump marron or crab meat; and an Indomie goreng, which, at the right time of year, can be hidden under a blanket of shaved truffle. Paired with a buzzy atmosphere, friendly service and a banging cocktail list, good times are guaranteed.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide 2022
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national Top 80.
