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"Junda Khoo’s Ho Jiak restaurants pay tribute to his amah, the Malaysian grandmother who strongly shaped his culinary memories. At the acclaimed Town Hall outpost, there are some plant-based dishes worth asking about, like the koay kak, where radishes are steamed, cooled, deep-fried twice, refrigerated again, and then crisped further in the wok. They’re finished with punchy vegan sauces, which Junda has carefully experimented with." - Lee Tran Lam
Malaysian fusion dishes, creative presentation, Alaskan King Crab, Moutai Roast Duck