Chef & Founder at Hoo Jiak
Penang-born and banking-trained, he quit finance to cook the food of his grandmother's kitchen - and built Sydney's defining Malaysian restaurant family across four venues. His latest: a $7 million three-storey Malaysian food destination in Melbourne.
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Sydney’s Hurstville through the eyes of Chef Junda Khoo? Don’t wear white, not when there are roast goose juices, pigeon peckers, chilli oil, and first-bite banh mi moments involved. This is the side of Sydney built on steaming yum cha baskets, crispy roast meats, late-night carb runs and cult family-run spots locals have been gatekeeping for years. Come hungry, bring napkins, and follow Junda through one of Sydney’s most underrated eating suburbs.
Sydney’s Hurstville through the eyes of Chef Junda Khoo? Don’t wear white, not when there are roast goose juices, pigeon peckers, chilli oil, and first-bite banh mi moments involved. This is the side of Sydney built on steaming yum cha baskets, crispy roast meats, late-night carb runs and cult family-run spots locals have been gatekeeping for years. Come hungry, bring napkins, and follow Junda through one of Sydney’s most underrated eating suburbs.
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