Today, we're chatting with Malaysian chef Junda Khoo, the restaurateur behind four Ho Jiak venues in Sydney. With a background in banking, Junda's path to professional cooking was unconventional. He credits his love of flavour to his grandmother, but he really learnt to cook as a teenager when he first moved to Sydney and was given $150 per week to spend on groceries. Today, Junda relishes the opportunity to challenge the meaning of 'authentic' Malaysian food and his cooking is guided by one simple principle: 'was it delicious?'. 

See omnystudio.com/listener for privacy information.