Saving the best ’til last, Sydney chef Junda Khoo opens the crown jewel in his mega-venue. And it’s got even more fireworks ...

All three venues of the $7 million project in the Tivoli Arcade are open. Find Khoo’s Masterchef-famous laksa bombs, char ...

Since opening the wildly popular Ho Jiak in Sydney, now with four locations, Malaysian-born chef Junda Khoo has been sharing ...

On street level underneath beer hall Ho Liao and Ho Jiak – Junda’s Playground, Da Bao is chef Junda Khoo’s version of the ...

Blanch instant noodles in boiling water for about 1 minute until half-cooked, then drain and set aside. You want the noodles ...

Sixteen dishes are on offer, from drunken chicken to green-sambal eggplant, and you can get three for $15. The name “da bao”, emblazoned in huge yellow lettering on the wall, means “takeaway”, but ...

When Junda Khoo said he wanted to offer home-style Malaysian food at a restaurant in Sydney's Chinatown, people thought he was crazy. “They told me no one will pay for home-cooked food.

For Junda Khoo, teaching his kids about food is all about lessons in culture, empowerment and respect. Learning to cook at a young age sets you up for life. Source: Junda Khoo ...

When Junda Khoo moved from Malaysia to Australia at 16, he didn’t expect to miss chap fan, a homestyle meal of Chinese Malaysian dishes served over rice, which he once considered mundane. “In Malaysia ...

Chef Junda Khoo shares the recipe for a dish close to his heart. “This [tau yu bak] was my amah’s signature dish,” says Junda Khoo, executive chef and co-owner of the Ho Jiak restaurants in Sydney.