Skip to main content

MoChi Restaurant, Wollongong NSW

From 12 o'clock clockwise - the black Jiaozi, the barbecued pork bun, two types of Shuimai, the Har Gou and the Xiao Long Bao.


Opening week in July at MoChi was a flurry of activity and customer interest.  The owners, the Sheppards, already operate Caveau, a small French dining restaurant across the road and which the Sydney Morning Herald has consistently renewed its one Hat rating.  Occupying two shop lots, Mo Chi is spanking clean with neutral hues (Nest Emporium), friendly staff (ground and first point of contact) and with a spacious feel.  The bar is upfront so one can ponder on its offerings whilst waiting for a table.  There is an in-room divider blocking up the inner third of the place, perhaps catering for any private functions cordoned off from the main dining floor.








The lunch express came in a single bamboo basket, with a section of yum cha dishes, including some of Hong Kong's Four Heavenly Kings but excluding the steamed cakes.  The prawn and pork filled Har Gou with a whitish outside layer was good to the taste, but the Shuimai's two choices - one with sticky rice, more Indo Chinese than southern Chinese and another with rather dry minced pork and prawn - were disappointments.  The wanton skin selected to wrap the Shuimais were rather thick and so affected the delicacy of what should be a more refined prepared snack.  The barbecued pork bun was more passable in presentation, especially its fluffy steamed dough, but they can look to improving the marinade of the pork fillings.

The black coloured Jiaozi tasted flat even if it was an interesting attempt at it.  I did like the Xiao Long Bao (the Shanghai inspired steamed bun with soup inside).








In the brave new world of culinary adventure and frontiers, we have Koreans and Japanese celebrity chefs dabbling in fusion, especially with French cuisine.  At Mo Chi we have Australian background owners experienced in French cooking venturing on to southern Chinese dishes, utilising ethnic backroom teams. We also have people of south-east Asian backgrounds combining the best of ingredients from a tropical setting fused into so-called modern Australian cuisine.  Results can vary but the important things is the continuity of such interchanges in cooking styles, especially in clever use of local and overseas ingredients and coming out with a why not taste.










Mochi is located at 157 Keira Street, Wollongong city centre.
Open from Wednesdays to Sundays from noon for lunch and from 6pm for dinner.
Telephone: 612 4244 5811
Vehicle parking can be on side streets like Market or Victoria, or one can park at the shopping centre a block away.
The wine list is good and especially chosen to match the nuances of southern Chinese food.
Would I return? Perhaps from dinner, where I am told that the barramundi and crabs are worth trying.
I am eyeing as well the slow cooked duck leg with star anise, perhaps a real test of Chinese and French classic styles.

Mochi Dining Menu, Reviews, Photos, Location and Info - Zomato



Comments

Popular posts from this blog

Chung Ling Alumni Association Petaling Jaya Klang Valley

Telephone Contact:  +603 7957 0318

85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.


Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    


The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.







The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.
















Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.







Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…