Welcome the Lunar New Year with a Southeast Asian dish that defies gravity at Scenic World

Two Malaysian chefs have teamed up to create their own spin on ‘flying noodles’, a well-known culinary masterpiece because the noodles appear to be flying in mid-air, for Scenic World’s Lunar New Year menu this February. For the first and a limited time only, the bespoke creation - Flying Beef Noodles - will be available in Scenic World’s restaurant from 29 January until 28 February.

Junda Khoo, acclaimed Ho Jiak restaurant owner and Head Chef, and Jonathan Poh, Scenic World’s Head Chef, wanted to create a dish that is special enough to celebrate family and welcome the Lunar New Year at Scenic World.

Junda Khoo, whose grandma (who he calls ‘amah’) inspired him to cook, says his favorite memory as a child were the family gatherings during Lunar New Year.

“My amah had the ability to bring every single relative back from all over the world, to be in the same room, and at the same table eating her food,” says Junda.

“We usually eat noodles during Lunar New Year because they symbolise longevity and prosperity. Usually, the longer the noodles are, means we live a longer life. To celebrate this year, we are making flying noodles so we will fly in 2025!”

Jonathan Poh, who finds cooking inspiration in making meals that create smiles especially on special occasions, says the absolute queen of his family is his grandmother. 

“My most cherished Lunar New Year memory is my grandmother cooking a table full of everyone’s favorite dishes which she poured her heart and soul into,” says Jonathan

“Rides that defy gravity and memories for the whole family are at the heart of what we offer guests at Scenic World, surrounded by the unique beauty of the Blue Mountains. If guests also leave us with full bellies and tantalised taste buds, that is a truly wholesome experience, worthy of welcoming the Lunar New Year!”

Junda, who lives in Sydney with his family, enjoys coming to Scenic World and the Blue Mountains because he gets the space and time to escape his busy life as a chef and wind back, relax and spend quality time with the family, not too far from home.

For Jonathan, working in the Blue Mountains and being a part of Scenic World, is a dream come true because he works with a family that cares for the environment and lives in a community that supports each other.

Create new lifelong memories this Lunar New Year with a visit to Scenic World - experience iconic rides, epic views, gravity defying noodles and fun for the whole family.

You can buy and eat food at Scenic World’s restaurant without a ticket and still enjoy the endless views.

NOTES TO EDITORS

• Media visits/famils available on request.
• This is the first time a Scenic World has collaborated and launched a dish with a chef. (Please note - Junda Khoo is not cooking the dish at Scenic World. His collaboration is limited to the Flying Beef Noodles dish on Scenic World’s Lunar New Year menu.)
• The Flying Beef Noodles dish is similar to Chow Mein with egg gravy on crispy noodles.
• Each dish costs $28.80 with a choice to add-on a special keepsake, Koala chopsticks, for an additional $8.80.
• Other dishes to celebrate Lunar New Year at Scenic World include rice bowls with sticky pork, sweet & sour prawn pops, or tofu.  Vegan and gluten free options are available.

About Junda Khoo
Founder and Head Chef, Ho Jaik restaurants n in Sydney and Melbourne.

Born in Malaysia, Junda Khoo lives in Sydney with his family. Junda graduated with a double degree in finance but after working for the banks for a few years, he decided to turn his passion into a career. Ten years ago, Junda started Ho Jiak, a Malaysian eatery-style restaurant and today he has four Ho Jaik restaurants in Sydney, and one in Melbourne. In 2022, Junda was a finalist in Sydney Morning Herald’s Good Food Chef of the Year awards; Ho Jaik has received Good Food chef hats; and has been in Gourmet Traveller’s Top 100 restaurants in Australia. 

About Jonathan Poh
Head Chef, Scenic World, Katoomba

Born in Malaysia, where he also started his cooking career, Jonathan Poh, is now a Blue Mountains local. Jonathan trained at the three Michelin Star Guy Savoy in Singapore and dived with guests catching lobsters; conducted Culinary Master Classes at IHG Maldives; and was honoured to be the Malaysian Chef of Shangri-la Dubai showcasing Malaysia’s diverse culinary culture. Jonathan led the main kitchen team at Lilianfels, a five-star resort and spa in Katoomba; its fine-dining Darley’s Restaurant was also awarded two Australian Good Food Guide chef hats during Jonathan’s time there.