850 White Station
by Stacey Greenberg
Mosa has been on my list of places to go forever. The monkeys (Satchel, 12 and Jiro, 10) and I finally made it there last Saturday afternoon. Mosa was originally on Poplar near Kirby, and was opened by Mr. Eddie, who you may know from the old Formosa on Summer Avenue. (Sidenote: My sister, a few friends and I totally pretended we got lost on the way home from a field trip in high school so that we could go eat at Formosa. I have no idea why they let us drive ourselves. Do they still do that? Anyways, we all got suspended.)When Mosa was on Poplar it was one of those order at the counter and sit down places. Now it's a sit down place. It's in the shopping center near Poplar & White Station behind Bed, Bath and Beyond.Once inside, we saw several of our Midtown friends. Definitely a good sign. My friend, Mairi, even gave me a few menu suggestions, including the Thai tea.I was able to get Satchel excited about eating here with the promise of chicken wings. We did not see them on the menu, but thankfully I noticed we walked right past this sign on our way in.Both monkeys were hungry, so we ordered 4 wings of each flavor and an appetizer of dumplings. Jiro also ordered a kids' Teriyaki chicken and Satchel ordered the Niew Ro Mein, which is a soup. I ordered the Thai tea and the hot & sour soup as Mairi suggested.The tea was very yummy. The waiter said it was an orange spiced tea with half & half. No wonder! The dumplings were also a hit.We immediately had to decide how many everyone was getting. I agreed to only have one. After one bite Jiro said, "That's sooooooooo good." Satchel agreed that they were better than the ones at Fresh Market. (We get those to go and cook them at home sometimes.) After his final bite, Jiro said, "That was the most delicious thing ever."Next up, some spiced peanuts and a cucumber/pickle salad that we were told was the appetizer for Satchel's soup. How awesome is that?Then came the chicken wings. OH MY GOODNESS.I am torn as to how I feel about the sauce being on the side for dipping. On the one hand it makes the wing eating experience a little neater. On the other, it really just made me want to slather MYSELF in the Rainbow Panang Curry sauce. IT'S SO GOOD. SO. SO. GOOD.It's sweet, spicy, tangy--it's just everything all at once. I want to marry it. The Sriracha style sauce was fine, but it paled in comparison.The monkeys just ate the perfectly fried wings plain, which meant I got ALL of the sauce.We were still working on the wings when everything else came out. Jiro's kids' meal had a lot of vegetables. When I noted it, he said, "Yeah, I guess I'll eat it anyway." Ha!Satchel's soup looked great, and contained stew meat, which he loved.Jiro also wanted some of it and Satchel agreed to share after I agreed to get six more chicken wings.My hot & sour soup was just ok. It was a little peppery and boring after what we'd already had. I passed it to Jiro, and he ate the tofu out of it.Our total bill was $43.15, which really isn't bad considering how much food we ordered. We are totally going back. And I will marry that sauce!
Happy hour is now extended on Monday through Thursday from 5-7:30 PM and on Fridays from 5-8:30 PM. Cheers!
Twenty years is a long time to do anything, but this Best of Memphis thing seems to be working out okay. The readers like it; the winners love it. We have a fun party. Since 1994, when the first Best of Memphis appeared, it's been an annual, momentary blast of positivity: Yay, you! Yay, us! Yay, everybody!(Never mind the grumpypants. They'll eye-roll and harrumph no matter who wins.)Now, over the years, there have been a select few who have being the best down cold, winning their category since 1994. They are simply better at being the best than anybody else. They are: Huey's (Best Burger); Folk's Folly (Best Steak); Sekisui (Best Japanese/Sushi); Buster's (Best Liquor Store); and Joe Birch (Best TV News Anchor).
As always, we thank our readers for participating in the Best of Memphis each year. Without you, there would be no Best of Memphis. And we thank our advertisers. Without them, there would be no Flyer. Much gratitude goes to Joe Birch of WMC-TV, Kelly Johnson and Jamie Chapman of Molly's La Casita, and Josh Hammond and Caitlin Belisario of Buster's Liquors, all of whom went above and beyond to provide images to use in this issue.
2. A-Tan — tie —Wang's Mandarin House
3. Formosa Chinese Restaurant — tie — Mosa Asian Bistro
The Veterans Affairs Council recently hosted a weeklong convention in Memphis. During their visit, the Taiwanese delegation hosted a banquet for 80 at Mosa Asian Bistro, as there were several Taiwanese veterans being honored.
Mosa Asian Bistro
A fresh -and we mean fresh -take on Asian dining, Mosa is a bistro that combines the best of Chinese, Thai and Japanese dishes - noodle and rice bowls, curries and a host of small plates - in a casual atmosphere that rocks with the business crowd at lunch and families at dinner. Dishes are made to order, truly some of the freshest Asian cuisine we've experienced. During lunch hours, you order at the counter and take a number, and one of the runners will bring your food. The Pao family is ever-present in the kitchen or at the register, always making time to say hello and catch up with customers - and after just two visits or so, you can consider yourself a regular. ((901) 683-8889)
For the full list, click here.
by Sally Walker Davies
Keeping to a travel budget may be easier in Memphis than it is in other cities, thanks to the city's already reasonable cost of living, a plethora of casual local restaurants specializing in inexpensive and delicious dining and plenty of free activities and free-admission opportunities at a number of attractions.
Memphis has finally flown out of the list of the top 10 most expensive airports, owing in large part to the fact that Southwest Airlines serves the city – so score one for those with their eyes on the budget. With the exception of hotels located downtown, most Memphis accommodations offer free parking, as do most of the city's attractions (one notable exception is the Memphis Zoo).
Speaking of the zoo, there's free admission for Tennessee residents on Tuesday afternoons. Even on regular days, the Memphis Zoo is one of the most moderately priced zoos in the country. There's no charge to explore Beale Street, the Danny Thomas Pavilion at St. Jude, the excellent Art Museum at the University of Memphis, sprawling Shelby Farms on the city's east side or the Center for Southern Folklore. The Brooks Museum, Dixon Garden and Galleries and Pink Palace Museum all offer free admission or pay-as-you-go days. You can even check out the Meditation Garden at Graceland at no charge, every morning from 7:30am to 8:30am.
Eating on the cheap is easy throughout the city, and you'd be surprised at how inexpensive some of the best restaurants in town can be. You can spend less than $10 per person on meals at Mosa Asian Bistro, Huey's and Bryant's. The city's famed barbecue establishments offer pulled-pork sandwiches for an average of $4, and a plate of Gus's Fried Chicken – including slaw, beans and bread – comes in under $7.Jerry's Sno Cones is another spot for cheap treats. Though sno-cones are the main attraction here, hot dogs and other snacks can be purchased for pocket change.If you like to picnic, hit the prepared-food cases at Whole Foods or Fresh Market and head to Shelby Farms or the riverfront to enjoy a gourmet alfresco meal.
While many of the city's attractions are downtown, it's easy to avoid the more expensive downtown hotels and still be close to everything. Rates at Midtown's GenX Best Western start at $103, while the Hampton Inn on Poplar Avenue includes breakfast and Wi-Fi for a rate of $104 on weekends. Top prices take over at all hotels during the first two weeks of the Memphis in May festivities and during Elvis Week in mid-August.
Source: USA Today
It's time again to award crowns to the top people, places and businesses in Memphis as voted on by the readers of The Commercial Appeal. Memphis Most nominations open at midnight on April 20 and continue until May 5 at 9 a.m. The Top 5 in each category will move on to final voting starting May 18.To nominate your favorites, simply sign up (it's easy) and fill in the ballots for categories ranging from Dining to Shopping to Services. Nominations are limited to one per subcategory.
Source: Commercial Appeal
Title: A Gluten Free Primer To Memphis Restaurants
Date: April 15, 2014
Publication: 10 Best
Author: Sally Walker Davies
Click here to read the full article
Navigating the International Stores
Spring 2014 issue
Photos: Juli Ec
Mosa is honored to announce that we were chosen in the Memphis Magazine Readers' Restaurant poll as a finalist for "Best Thai Food" for 2014. Thank you to all who voted.
Excerpt from blog post: I (Holly) had the honor of going to a Soup Sunday Taste Testing Tour to get a preview of what types of delicious soup, speciality items, and desserts you'll be able to enjoy if you go to Soup Sunday this week. Clockwise from top left: Lobster and Shrimp Brushchette from The Half Shell, Greek Chicken Lemon Soup from Taziki's, Hot and Sour Soup from Mosa, Bundtinis from Nothing Bundt Cakes, Mr. Eddy's Favorite Noodles from Mosa, Chicken and Penne Balsmamic Pasta Salad from Taziki's.
Read the full blog post here.
Title: Dining Wright: MOSA
Date: February 17, 2014
Publication: The Wright Up
Click here to read the full article
Happy Chinese New Year! Come celebrate with us.
MR. EDDIE'S FAVORITE NOODLES
Choose your meat: Veggie 7.5 Chicken or Tofu 8.5 Beef or Shrimp 9
This dish, named after our founder, has linguini-like thin flour noodles stir-fried in a savory soy sauce with a subtle pinch of garlic and freshly ground black peppercorn and sautéed onions, carrots, scallions, green and red bell peppers. Prepared mild, medium or hot.
MONGOLIAN BEEF 11
Tender flank steak stir-fried with sliced onions and scallions in our Mongolian sauce. Prepared mild medium or hot. Served with white or brown steamed rice.
THREE SEASONED SHRIMP 14
Jumbo shrimp seasoned with a blend of kosher salt, black pepper, minced garlic and scallions, lightly dusted and then flash fried. Served over sautéed Chinese cabbage and accompanied with a side of pickled Asian slaw. Prepared mild medium or hot. Served with white or brown steamed rice.
Meet The Chef
Title: An owner, operator and chef at Mosa Asian Bistro.
Who or what was your first cooking influence? I would have to say it was my mother. My dad (Eddie Pao, an owner of Mosa and a partner in Formosa restaurant) was at work most of the time, so I didn’t get that much exposure to the restaurant. But I learned most of the Chinese cooking from my mom (Charleen Pao). She used a lot of rustic ingredients. A lot of traditional Chinese dishes that my grandmother passed on to her. Family recipes.
What was the first thing you ever cooked or baked? Sunny side up eggs. That’s what my uncle taught my mom. My mom never knew how to do a fried egg until she got to America and he taught her that. It was strictly an American thing back then. Taiwanese people didn’t really eat sunny side up eggs for breakfast. They just usually either scrambled them or stir fried them somehow.
When did you decide to become a chef? I’d been going to UT (University of Tennessee at Knoxville) for a year. I spent a year back at home to help my dad really create Mosa. He was older at the time, so he definitely needed some extra support. We had to create a lot of recipes from scratch. He never knew how to make pad thai, pad see ew or any of the curries. ... It was totally out of his realm. As we were experimenting (with) recipes we found online, using that as a template and tweaking it to our taste, I loved it. I loved the chemistry of it. I loved creating something that was just delicious.
What is something important a fellow chef taught you? Being able to multitask. I wasn’t very good at that, at first. I think almost everybody, if trained a certain way, can handle more than they (think they) can handle, at a certain point.
Have you ever created something in the kitchen? A Thai cashew dish. It was Thai cashews, zucchini, red peppers, mushrooms, carrots and your choice of meat, chicken, beef or shrimp. The ingredients were already there, but I figured we needed something that was Thai based, but not totally curry based.
What do you cook at home, if anything? A lot of grilled fish, like mackerel. I like Korean food because it really fits my diet. I’m going on this gluten-free almost pescetarian diet. So, I eat a lot of grilled fish, a lot of Korean kimchee fish.
What’s your favorite food? Vietnamese pho.
What’s your least favorite food? Raw tomatoes. Actually tomatoes and eggs, the combination of those two things. My mom used to cook that for breakfast. She cooked the eggs and sliced the tomatoes and put them on top.
Mosa Asian Bistro is at 850 South White Station Road; 901 683-8889
Michael Donahue, 901-529-2797; firstname.lastname@example.org
Come in to Mosa for lunch or dinner and try out our Featured Specials for fall. We know you will love them all! And don’t forget to order a slice of Mrs. Pao’s homemade cheesecake or a few chocolate covered strawberries!
Tender beef flank steak served with sautéed scallions and sliced button mushrooms over a bed of crispy chow mein noodles. Prepared mild, medium, or spicy and served with a side of steamed white or brown rice.
A traditional Thai coconut curry flavored with lemongrass, lime leaves, and panang curry. Served over a vegetable medley of julienned carrots , baby corn, mushrooms, snow peas, and zucchini. Made with your choice of crusted grouper, shrimp, chicken or tofu. Prepared mild, medium or spicy and served with a side of steamed white or brown rice
Our Rainbow Panang Curry was featured on the Hungry Memphis Blog!
Our food was featured in the Daily News for our continuous success. To read the full story click here
Memphis Daily News
March 27, 2013
Family Owned Mosa Continues Success in evolving market
For family-owned Mosa Asian Bistro in East Memphis, freshness is the key to success.Alex Pao, from left, Eddie Pao, Laura Pao and Michelle Pao Levine run Mosa Asian Bistro, 850 S. White Station Road. The restaurant serves fast-casual food at lunch and offers full service at dinner with the same menu prices. (Photo: Lance Murphey)" style="color: rgb(125, 2, 0); text-decoration: underline;">Alex Pao, from left, Eddie Pao, Laura Pao and Michelle Pao Levine run Mosa Asian Bistro, 850 S. White Station Road. The restaurant serves fast-casual food at lunch and offers full service at dinner with the same menu prices. (Photo: Lance Murphey)The neighborhood restaurant creatively blends different styles of Asian cooking into customizable dishes, and it has grown steadily over the years thanks to repeat business from satisfied customers.Eddie “Mr. Eddie” Pao is Mosa’s founder and past owner of the Formosa Restaurant. He and his brother, Alfred Pao, opened Formosa in 1979 on Summer Avenue after immigrating to the U.S. from Taiwan two years earlier. Eddie Pao had been a successful filmmaker in Taiwan (and went to film school with Academy Award-winning director Ang Lee) but chose to move to the U.S. and switch mediums.“The restaurant business is an art to me, so I gave up the movies and started doing this,” Pao said. “(After we opened Formosa), we had a full house every day for almost 15 years.”Pao opened Mosa in 2005. Asian food has evolved over the past couple of decades, and one of the goals of Mosa was to find a way to bring the best of all of the cultures together.“In the ’80s and ’90s, what people came to know Chinese food as is your average strip mall, mom-and-pop restaurant with lunch specials, but it changed and became mass marketed and Americanized and became more of a ‘buffet world,’” said Michelle Pao Levine, Pao’s daughter who runs the front of the house. “That’s not how Chinese food is at home, and we knew that in order for us to have our business and stay relevant we had to evolve.”Pao works six-plus days per week and can usually be found at the grill, which has the capacity to stir fry vegetables in 30 seconds rather than the normal 15 to 17 minutes at home. In fact, the restaurant required three permits from Memphis Light, Gas and Water Division when it opened atLearn more about 850 White Station RoadTap into millions of public records, notices and articles on The Daily News with our ever-growing line of services.Try one of these to get you started:Property SearchCrime ReportNeighborhood ReportWatch Service" style="color: rgb(125, 2, 0); text-decoration: underline;">850 White Station Road to accommodate the gas needed to maintain the necessary 700 degrees.“It has very strong power. Any longer than 30 seconds and the vegetables will burn,” Pao said.Several other members of the Pao family also play key roles in its success. Pao’s wife, Charleen, prepares homemade cupcakes daily as well as cheesecakes and chocolate-covered strawberries seasonally, and son, Alex, and his wife, Laura, work the restaurant part-time. Vietnamese chef Ah-ton, who has worked with Pao for 26 years, runs the kitchen with Mr. Eddie.Mosa features fast-casual dining during the day and full service at night, but the pricing stays the same throughout. At night, the lights are lowered and guests can unwind with a glass of wine or a beer with dinner. When the weather is nice, customers can also enjoy dining on the patio.“This year, we may get local musicians to perform once a month on the patio,” Michelle Pao Levine said.Mosa also does a large amount of catering business, including daily corporate catering gigs.The menu consists of a fusion of Chinese, Thai, Korean and Japanese fare with a freshness rarely found in fast-casual restaurants. Mosa grows many of its own vegetables and herbs, preps everything each morning just before opening and purchases fresh vegetables and meats daily.Eddie Pao, right, Xin Lin, center, and A-Ton Huynh cook in the kitchen at Mosa Asian Bistro, 850 S. White Station Road. Pao, who started Formosa Restaurant in the 1970s, opened the bistro with his wife and children. (Photo: Lance Murphey)" style="color: rgb(125, 2, 0); text-decoration: underline;">Eddie Pao, right, Xin Lin, center, and A-Ton Huynh cook in the kitchen at Mosa Asian Bistro, 850 S. White Station Road. Pao, who started Formosa Restaurant in the 1970s, opened the bistro with his wife and children. (Photo: Lance Murphey)“Nothing is frozen or pre-packaged. Everything is extremely fresh,” Alex Pao said.The Mosa staff prepares 25 homemade sauces each morning from scratch, and every ticket is made to order.Mosa also boasts “the best hot and sour soup in the Mid-South.”“A lot of people come from out of town just for the hot and sour soup. It’s my momma’s recipe, and they say you can’t beat it,” said Pao, who explained he learned many of his secrets from cooking with his mom when he was younger.The Mosa menu includes primarily vegan-based dishes that are customized by combining preferred meat, heat, sauce and choice of brown or white steamed rice to any rice entree or meat and heat to any noodle bowl.“The main menu is updated every year, and the seasonal menu is swapped out every three months,” Michelle Pao Levine said.Mosa also rolls sushi rolls on Thursday nights, and it will begin serving Asian Farm to Table special dinners once the crop is harvested this spring and change the menu to include seasonal vegetables. The new menu will also have lighter selections for the Memphis heat like a new crunchy shrimp salad and a traditional Vietnamese sandwich called Bhan Mi.Giving back to the community is very important for the Pao family. Mosa supports local organizations and companies such as Make-A-Wish Foundation, St. Mary’s Episcopal School, International Paper, New Memphis Institute, Learn more about Ronald McDonaldTap into millions of public records, notices and articles on The Daily News with our ever-growing line of services.Try one of these to get you started:Name SearchWatch Service" style="color: rgb(125, 2, 0); text-decoration: underline;">Ronald McDonald House, Youth Villages and the Memphis Zoo through in-kind donations and fundraisers.“Today we are hand rolling 500 beef empanadas for a Brooks Museum event tomorrow night,” said Michelle Pao Levine. Mosa also prepared sushi for the 400-person event.Next up, the restaurant plans to renovate a small area adjacent to its main dining area with a couple of TVs and a bar for watching the Tigers or Grizzlies games or having a drink during happy hour. More Mosa locations are a possibility in the future, with Midtown or Downtown being the most likely spots.
We were featured in Norococo for our kitchen straight to table experience at our restaurant. To read more click here
Michelle and Mosa Asian Bistro granted FOUR wishes last year for the Make-A-Wish local chapter by donating proceeds from lunch and dinner tickets. To read more click here
We closed down our Kirby location! Click here to read more about why we closed it down.
We were featured in The Wanderers blog! Click here to see why.
Click here to see why Savvy Sunah featured Mosa in her blog!
Read the full blog here.
Full blog post here.
Source: Memphis Stew
Full blog post here.
Title: Dish of The Month
Date: February 2011
Publication: Health and Fitness
Click here to see the full article
One of the few things I miss about my old office job in East Memphis was being within walking distance of Mosa.Pad Thai, Mosa, Memphis, Tenn.Mosa is a local chain (if you can call two restaurants a chain) of Asian diners run by the former owners of legendary Memphis restaurant Formosa. The menu tends towards Chinese and Thai favorites like crab rangoon, red curry, fried rice and Kung Pao.I had the veggie Pad Thai. The noodles were covered in a sweet, citrusy brown sauce and topped with cilantro and crushed peanuts. My partner in crime got the Dan Dan, which was a bowl of udon noodles covered in brown sauce and topped with mushrooms, carrots and cucumbers.You can pick your meat or tofu for most of the entrees. The best part? Most of the entrees are less than $10.For a diner, Mosa is pretty classy. There are big windows and plenty of space in the warm, dim dining room. There are two locations, both in East Memphis - one at White Station and Poplar, and one at Poplar and Kirby. Mosa is open for lunch and dinner.