Latest news with #Khoo
The Age
2 days ago
- Entertainment
- The Age
No rice or noodle dish is over $15 at Junda Khoo's new rooftop beer hall
Previous SlideNext Slide Malaysian$ Since opening the wildly popular Ho Jiak in Sydney, now with four locations, Malaysian-born chef Junda Khoo has been sharing the food of his homeland and challenging expectations of what the cuisine can be. Now he's brought the party to Melbourne, with a three-storey Malaysian mega-venue. The cherry on top is rooftop beer hall Ho Liao (Level 2, Rainbow Alley). While the menu might read conventionally, Khoo puts his own spin on things. His signature char kwai teow is 'not traditional, not authentic', with more wok hei than you'd expect. The loh bak (five-spice pork rolls) use fatty pork jowl instead of the more common mince and add prawn mousse to the mix. The rendang curry stars braised wagyu shin for extra flavour. All the rice and noodle dishes are priced at $15, but they're moderately sized so you can order several. Want to splash out? Go fingers-first into the delicious mess of lobster or crab, with your sauce of choice including ginger and shallot or Malaysian chilli.
Sydney Morning Herald
2 days ago
- Entertainment
- Sydney Morning Herald
No rice or noodle dish is over $15 at Junda Khoo's new rooftop beer hall
Previous SlideNext Slide Malaysian$ Since opening the wildly popular Ho Jiak in Sydney, now with four locations, Malaysian-born chef Junda Khoo has been sharing the food of his homeland and challenging expectations of what the cuisine can be. Now he's brought the party to Melbourne, with a three-storey Malaysian mega-venue. The cherry on top is rooftop beer hall Ho Liao (Level 2, Rainbow Alley). While the menu might read conventionally, Khoo puts his own spin on things. His signature char kwai teow is 'not traditional, not authentic', with more wok hei than you'd expect. The loh bak (five-spice pork rolls) use fatty pork jowl instead of the more common mince and add prawn mousse to the mix. The rendang curry stars braised wagyu shin for extra flavour. All the rice and noodle dishes are priced at $15, but they're moderately sized so you can order several. Want to splash out? Go fingers-first into the delicious mess of lobster or crab, with your sauce of choice including ginger and shallot or Malaysian chilli.
The Star
2 days ago
- Health
- The Star
Using genetic details to treat illnesses
(From left) Dr Seow, Prof Dr Thong, Lau, Dr Khoo and Dr Low at the launch of the Genomics Medicine Centre at Sunway Medical Centre in Sunway City. — KK SHAM/The Star GENOMIC medicine, which uses a person's genetic information to guide their healthcare, is a growing field. This type of care is now available at Sunway Medical Centre (SMC) in Bandar Sunway, Petaling Jaya in Selangor. The hospital has launched its Genomics Medicine Centre to provide advanced healthcare services. Speaking at the launch, Sunway Healthcare Group hospital and healthcare operations managing director Dr Khoo Chow Huat said their goal was not just to treat illness but to stay ahead of it. 'Our Genomics Medicine Centre reflects our vision for a future where healthcare is personalised to each patient's needs and risks, rather than a one-size-fits-all approach. 'We are proud to offer Malaysian patients access to precision medicine that's on par with the world's best,' he added. According to the centre's media statement, the services integrate genomic science into clinical care, supporting more informed, patient-specific healthcare approaches in Malaysia and the region. It is helping doctors better treat cancer, choose the right medications and diagnose rare or hard-to-identify illnesses and infections, the centre said. 'Malaysia, like many developing countries, is facing a dual healthcare challenge – an ageing population with rising rates of chronic conditions and a growing number of patients living with undiagnosed or misdiagnosed rare diseases. 'The genomic medicine services aim to offer timely and relevant genetic insights that support early intervention and improved care planning,' the centre added. Dr Khoo, in his speech, said through these new services, patients would have access to a comprehensive range of genomic testing services, including hereditary cancer risk screening, liquid biopsy for cancer screening and rare disease diagnostics. Also present at the launch were Sunway Healthcare Group president Datuk Lau Beng Long, SMC chief executive officer Dr Seow Vei Ken, consultant clinical geneticist Prof Dr Thong Meow Keong, SMC medical director Dr Low Kwai Siong, consultant paediatrician and paediatric endocrinologist Dr Ch'ng Tong Wooi and SMC staff.
The Age
5 days ago
- Entertainment
- The Age
Ho Jiak is now open in Melbourne inside a mega three-storey venue
Previous SlideNext Slide Malaysian$$$$ Malaysian-born Junda Khoo 's Ho Jiak has four iterations across Sydney, including the hatted Town Hall restaurant. Now, Khoo has brought his thrilling brand of Malaysian cooking to Melbourne with a three-level, three-in-one venue on Rainbow Alley in the CBD. The first two venues opened in late May: fast-casual Da Bao, serving home-style Malaysian dishes on street level, and beer hall Ho Liao, doing Malaysian classics with a twist on the top floor. But the jewel in the crown, Ho Jiak – Junda's Playground, opened in mid-June on the level between them. Here, tamarind-powered Assam laska comes not in a big steaming bowl, but magicked into an icy granita with slivers of raw kingfish. The green-chilli-based sambal ijo is mashed up with the herbs of chimichurri to make a fiery accompaniment for grilled John dory. And hand-picked Northern Territory mud crab crowns the smoky char kwai teow noodles.
Sydney Morning Herald
5 days ago
- Entertainment
- Sydney Morning Herald
Ho Jiak is now open in Melbourne inside a mega three-storey venue
Previous SlideNext Slide Malaysian$$$$ Malaysian-born Junda Khoo 's Ho Jiak has four iterations across Sydney, including the hatted Town Hall restaurant. Now, Khoo has brought his thrilling brand of Malaysian cooking to Melbourne with a three-level, three-in-one venue on Rainbow Alley in the CBD. The first two venues opened in late May: fast-casual Da Bao, serving home-style Malaysian dishes on street level, and beer hall Ho Liao, doing Malaysian classics with a twist on the top floor. But the jewel in the crown, Ho Jiak – Junda's Playground, opened in mid-June on the level between them. Here, tamarind-powered Assam laska comes not in a big steaming bowl, but magicked into an icy granita with slivers of raw kingfish. The green-chilli-based sambal ijo is mashed up with the herbs of chimichurri to make a fiery accompaniment for grilled John dory. And hand-picked Northern Territory mud crab crowns the smoky char kwai teow noodles.
