Hidden along the back streets of Prahran lies MOMO Dumpling Plus Tea. It’s here to satisfy all your dumpling cravings. And your tea ones, naturally. With its spacious and minimalistic interior, this place is sure to fire your senses and the rather large space is ideal for group bookings. The focus is firmly on the food here, and rightfully so. Or if the dumplings aren’t really your thing, the menu provides a surprisingly wide variety of Asian cuisine to suit any guest or palate. Spicy to sweet, savoury to subtle, there’s a classically enormous number of eating-based avenues to explore.
The bar menu at MOMO Dumplings Plus tea offers a solid range of house made cocktails which we started the night on. The teas will have to wait. I had the Momojito (white rum, lychee wine, green tea, basil, mint and lime) while my partner in crime for the night, Beau, had the Red Lotus (Vodka, lychee puree, cranberry juice, goji berry and almond flake) Very refreshing on both counts and a nice match for the flavours that would await us.
Entrées came out quick and fast with grilled Pork and steamed Chilli oil dumplings. As far as the dumplings went these were good, but perhaps nothing we haven’t seen or tasted similar before. Solid efforts of course, and worthy of the inclusion in the name.
The speedy dumplings were then followed by the house special Dan Dan Noodles which was fresh and spicy. This bowl consisted of fried green bean, chicken mince, spiced bamboo shoot, radish and chilli. With a bit of DIY mixing, you have a right ready meat and noodle goodness right there.
The standout dish for me was the Szechuan Hofen flat noodles which had king oyster mushroom, snow pea and fried bean curd tossed in Szechuan chilli sauce. The sheen of the noodles is lovely and enticing and it sure goes down a treat.
Dessert was a bit of nostalgia for me as the flavours took me back to my childhood. This Sago, black bean and coconut concoction was a great way to end the night. Creamy, easy eating that sure settles the stomach after a busy night’s eatin’.
Note: author dined at invitation of the restaurant