Overview
After massive delays and complex construction, the new Sydney Fish Market opened on the waterfront of Blackwattle Bay earlier this year, with an incredible new offering of dining options. Among them is Tam Jiak, renowned Malaysian chef Junda Khoo's latest venture, showcasing his signature bold flavours and playful reinterpretations of traditional dishes.
A sibling venue to the Ho Jiak Group, Tam Jiak, which translates to gluttony, is built around the joy of indulgence, offering diners an opportunity to experience a generous, playful, and expansive expression of Khoo's traditional cooking. Khoo's philosophy, "We celebrate the joy of loving food a little too much," is expressed in every dish through bold flavours, big portions, and quality produce.
While set in the fish market, Khoo refuses to be constrained by expected boundaries, pairing fresh seafood with premium meats. The surf-and-turf menu is designed to bring people with different appetites together, being enticed to order just one more plate.
On the menu you'll find some of Khoo's known and loved dishes, such as his Tom Yum Bombs (which found fame on MasterChef Australia) and his crispy eggplant, alongside indulgent plates such as scallop cheong fun with a rich foie gras sauce and Black Duck glazed in squid ink with Yunnan rose jam and pancakes.
Images: Supplied.
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