Before he was the head chef and part-owner of Ho Jiak, Junda Khoo worked in the banking sector.

But he was soon drawn to the hospitality industry, dreaming of opening a restaurant that paid homage to his grandma. Khoo wasn’t a trained chef, but knew that he wanted to “share Malaysian food with the people of Sydney”.

In the video above, we delve into what gave him the bravery to take that leap.

This story is produced in partnership with MYOB and The Design Files.

See more of the We, The Brave series from The Design Files here.