Chef Junda Khoo is bringing bold Malaysian flavours to Sydney Fish Market with Tam Jiak, a new restaurant concept that pairs premium seafood and meats with grillhouse sensibility.
The name Tam Jiak translates to “gluttony” in Hokkien, setting the tone for a menu built around indulgence and sharing.
Moving beyond the homestyle cooking of his acclaimed Ho Jiak Group, Khoo teams up with Head Chef Loong Oon (former Mr. Wong head chef) to deliver dishes like Scallop Cheong Fun with seared rice roll and foie gras sauce, and his MasterChef Australia-famous Tom Yum Bomb.
The Mud Crab comes with your choice of Malaysian chilli, black pepper, salted duck egg or ginger and shallot sauce, while Black Duck gets glazed in squid ink and served with Yunnan rose jam and pancakes.
The 110-seat space features warm, contemporary timber interiors that reflect the energy of the Fish Market location, creating a vibrant setting for generous plates and long meals.
Quick Bites
- What to Eat: Scallop Cheong Fun with foie gras sauce, Tom Yum Bomb, Mud Crab (choice of Malaysian chilli, black pepper, salted duck egg or ginger and shallot), Black Duck with squid ink glaze and Yunnan rose jam, Crispy Eggplant
- When to Go: Sun-Thurs 11am-9:30pm | Fri-Sat 11am-10pm
- Where: Shop E1A/1 Bridge Rd, Glebe NSW 2037 (Sydney Fish Market)
- Vibe Check: Warm, contemporary timber-lined space with vibrant Fish Market energy. Built for generous sharing and staying a little longer at the table. Seats 110.
