In a notable expansion of his culinary portfolio, chef Junda Khoo has launched his first Melbourne venue, Ho Liao, bringing the bold flavors of Penang to the city’s dining scene. The beer hall, located in the heart of the Tivoli Arcade, marks Khoo’s latest venture under the Ho Jiak brand and follows a decade-long journey that began without formal culinary training.
Khoo first made waves in 2014 with the opening of Ho Jiak in Sydney, driven by a desire to introduce Australians to the traditional Malaysian dishes of his childhood. Since then, he has built a respected reputation in the food industry, publishing a cookbook and opening multiple venues across Sydney.
Ho Liao is part of a larger Melbourne project known as Ho Jiak Melbourne, which spans three storeys and includes a ground-floor takeaway outlet, Da Bao, and an upper-level dining space named Ho Jiak: Junda’s Playground.
At Ho Liao, the menu features both traditional Malaysian fare and inventive interpretations. A standout dish is the loh bak, a Hokkien specialty that Khoo has reimagined by blending marinated five-spice pork with prawn and prawn mousse, wrapped in bean curd skin and deep-fried. The menu also includes familiar favorites such as satay and beef rendang, each carrying Khoo’s signature culinary twists.
Reflecting its beer hall concept, Ho Liao offers a curated selection of Southeast Asian beers, alongside a wine list focused on Victorian and French labels. Cocktails are infused with distinctive Malaysian flavors, including mandarin and chrysanthemum, offering a fusion of local and regional influences.
Drawing on inspirations from beer halls in Indonesia and Taiwan, the venue’s design merges modern aesthetics with cultural homage, encapsulating Khoo’s ongoing mission to celebrate and elevate Malaysian cuisine on an international stage.
You Might Be Interested In:
