Ho Jiak - Strathfield

Ho Jiak is a familiar word to both of us since it's actually a Hokkien dialogue which means taste good. I think it might be one of the reason why it's used by the same team behind Petaling Express for their Penang-inspired eatery in Strathfield Plaza. 

Ho Jiak might easily be missed as there is no sign in front of their kopitiam look alike stall. If you walk pass Petaling Express sign and see a busy place with quite a long queue of people (especially during peak hour) waiting to place their orders - Yup! You're in the right place!

Let's celebrate with these Satay Chicken because Strathfield is no longer all about Korean food! The meat is well marinated in aromatic mixed herbs and spices, sweet and deeply fragrant with heavier use of turmeric. It has yellowish appearance with thicker, sweeter but less nutty peanut sauce compared to the Indonesian version we usually eat.

One thing that I will never miss in Kuala Lumpur and Penang is to eat Chee Cheong Fun! 

We're waiting in anticipation after placing the order and not long after.. Served in its original form - firmly rolled up, light, with the right chewiness,this light bite came with some tofu skin and fish balls. You can choose to have it with the original sweet black sauce or the curry sauce or even both sauces side by side - just the way I usually eat my chee cheong fun!

It's been ages since I had Bah Kut Teh (Pork Bone Tea Soup). Back in the day, my mom usually makes it for all of us at least once a month and it's really good - Well I'm not biased here! LOL!

Slowly boiled with heaps of garlic, herbs, mushrooms, pork ribs, pork belly, Ho Jiak's version is quite different to the other Bah Kut Teh (mostly Klang version) we've ever tried, their style is more like sweet chinese herbal soup with comforting and earthy flavor. If they had Chinese cruller on the side, it'd be even better to enjoy alongside the steamed rice. 

Last but not the least, we try Curry Mee Goreng instead of the usual Char Koay Teow. Served with prawns, fish cakes, some greens.. Their version is more like dry noodle with subtle curry taste (they use curry powder), slightly sweet with light charred flavor.

Ho Jiak

Address:

Shop 33, 11 The Boulevard, Strathfield

Opening Hours:

10am - 9pm daily

-Let's Nomnom dined as guests of Ho Jiak. Thanks Yee Mei and Ho Jiak team for the warm service and hospitality. All opinions here are our own and independent-

Sydney's New Downtown: Kensington Street (Spice Alley & Glider KS) - Chippendale

Chippendale is having a 'face-lift' with the addition of its new entertainment district, Kensington Street! The entire laneway is not fully operated now but it will soon be packed with shops, cafes, restaurants and the newly refurbished boutique hotel, The Old Clare, that will also include different dining experiences on site. 

Reynold Poernomo - MasterChef 2015 will also join Clayton Wells' Automata, Sam Miller's Silvereye with his new dessert bar that's set to open around mid-November offering fine-dining desserts at an affordable price. Chef Jason Atherton will also open his first Australian venue called Kensington Street Social that will soon become local hangout place as they open 7 days a week for breakfast, lunch and dinner. 

Little Hutong - Little Bay

"What does Hutong mean?" - That's the first question Mr. Nomnom asked when I told him there's a relatively new place in Eastern suburb called Little Hutong.

I started googling and found it actually means a type of narrow lane or alleyway in a traditional residential area in China where many of the Chinese cooking styles and tastes we know now emerged from those small back lanes. Little Hutong hold this concept close as they combine the authentic flavours from Penang, Japanese, Chinese and Peranakan food with high quality of raw ingredients and thus create a high standard for their own authentic taste!