Ho Jiak: A Taste of Malaysia (Junda Khoo, Hardie Grant)

Ho Jiak: A taste of Malaysia by chef Junda Khoo with Nick Jordan is an exciting culinary exploration of Malaysian cuisine. The title, meaning ‘delicious’ in Hokkien—also the name of Khoo’s restaurants—reflects Khoo’s passion for cooking as a self-described home cook. The recipes are infused with inspiration from his Amah (grandma), and offer insights into Malaysian culture, such as the good wishes tied to each ingredient in yee sang. The visually striking design by Evi O Studio immediately captures attention, complemented by Alana Dimou’s vibrant, highly saturated photography and Lucy Tweed’s unfussy styling, which elevates even a simple plate of drunken prawns. The book is thoughtfully organised, chronicling Khoo’s life and career stages—from his move from Kuala Lumpur to Sydney aged 16; to the establishment of his restaurants in Strathfield, Haymarket and Town Hall in Sydney; and then to the meals he prepares at home for his family. This gives the cookbook incredible variety, from simple dishes such as spinach congee and sweet and sour fish to imaginative dishes, such as Vegemite pork ribs, not-so-Bloody-Mary oysters, and boozy limau (lemon) ice blocks. Khoo’s warm and heartfelt storytelling in the chapter openers establishes a connection to his family and maps his food journey in a memorable way. Ho Jiak is not a cookbook to skim; it invites readers to sit, immerse themselves, and read cover to cover.

Books+Publishing reviewer: Jess Lomas is the Books+Publishing reviews editor. Books+Publishing is Australia’s number-one source of pre-publication book reviews.

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