MOSA White Station

850 White Station

  • CLOSED Monday
  • Tuesday to Thursday 11:00 AM – 9:00 PM
  • Friday 11:00 AM – 10:00 PM
  • Saturday 12:00 PM – 10:00 PM
  • Sunday 11:00 AM – 8:30 PM

(901) 683-8889

News

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Yelpers Name Mosa Best Asian Restaurant

Mosa Asian Bistro was voted the Best Asian Restaurant in Yelp Memphis' first ever Best of Yelp Contest!



Posted by Mosa Asian Bistro at Wednesday, December 18, 2013

2013 Fall Specials

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.

Posted by Mosa Asian Bistro at Monday, November 25, 2013

Meet The Chef: Alex Pao

Meet The Chef 

Alex Pao

Title: An owner, operator and chef at Mosa Asian Bistro.

Age: 29

Hometown: Memphis.

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; donahue@commercialappeal.com

Posted by Mosa Asian Bistro at Thursday, November 7, 2013

Mosa Fall Specials

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!

Korean BBQ Beef

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.

Rainbow Panang Curry

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

Posted by Jacob Savage at Tuesday, October 15, 2013 | 0 comments

Mosa Closes Kirby Location

After serving Memphis for 7 years at the Kirby location, we have decided to consolidate our two stores into one to better serve you. Mosa’s White Station location remains open at 850 S. White Station for lunch, dinner, and catering seven days per week. Thank you for your continued patronage and support. We hope to continue serving you at our White Station location.
Posted by Jacob Savage at Tuesday, October 15, 2013 | 0 comments

Hungry Memphis: Rainbow Panang Curry

Our Rainbow Panang Curry was featured on the Hungry Memphis Blog! 

Posted by Mosa Asian Bistro at Tuesday, April 23, 2013 | 0 comments

Family-owned Mosa Asian Bistro continues success in evolving market

Our food was featured in the Daily News for our continuous success. To read the full story click here 

Posted by Mosa Asian Bistro at Friday, March 29, 2013 | 0 comments

Fresh Focus

Michael Waddell

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.

Posted by Mosa Asian Bistro at Wednesday, March 27, 2013 | 0 comments

Kitchen to Table

We were featured in Norococo for our kitchen straight to table experience at our restaurant. To read more click here

Posted by Mosa Asian Bistro at Monday, September 17, 2012 | 0 comments

Michelle Pao Levine is Something Good in Memphis

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

Posted by Mosa Asian Bistro at Friday, September 14, 2012 | 0 comments

Mosa Asian Bistro Closes Kirby Location

We closed down our Kirby location! Click here to read more about why we closed it down.


Posted by Mosa Asian Bistro at Tuesday, August 14, 2012 | 0 comments

I Don't Know About You...

We were featured in The Wanderers blog! Click here to see why.


Posted by Mosa Asian Bistro at Sunday, July 22, 2012 | 0 comments

Happiness To Go

Click here to see why Savvy Sunah featured Mosa in her blog!

Posted by Mosa Asian Bistro at Friday, June 8, 2012 | 0 comments

Norococo Tasted: Mosa Asian Bistro

Read the full blog here

Posted by Mosa Asian Bistro at Tuesday, March 13, 2012 | 0 comments

Curry and Cupcakes Make For An Excellent Lunch at Mosa

Full blog post here.

Posted by Mosa Asian Bistro at Monday, January 30, 2012 | 0 comments

Homemade Cupcakes at Mosa Asian Bistro

I’ve reluctantly come to accept that when I eat Asian food, I’m not getting dessert because I don’t like green tea ice cream, fortune cookies or sliced fruit. But Charlene Pao at Mosa Asian Bistro is changing my mind with her assortment of homemade cupcakes for $1.50 each that tempt even a dessert snob like me. I simply can’t explain how thrilled I was to see our server Michael Maxey waltz out a bin of cupcakes in three delicious flavors. Okay, he didn’t actually dance, but he seemed very pleased to suggest his favorite: red velvet. I went with his recommendation and couldn’t have been happier. The cupcake wasn’t too big or too small, the swirl of vanilla almond cream cream cheese icing was ample but not overpowering, and a sprinkle of rock sugar made each bite linger. We also tried the chocolate with strawberry icing (made with fresh berries!) and discovered chocolate chips hiding inside the cupcake. There were chocolate cupcakes with pineapple icing, as well, but they had to wait for another day. It’s easy to miss the second location of Mosa Asian Bistro, tucked beside and behind Bed, Bath and Beyond on White Station between Park and Popular. The original location is on Kirby, and my friend Leonard who eats there regularly gives that location high marks. Both Mosa's feature a fusion menu (Korean, Thai and Japanese). Our lunch before the cupcakes was tasty and affordable. I had a Jiao Zhe Bowl ($7.50), a signature entrée for Mosa that served up seven chicken potstickers (fat and steamed); homemade chicken broth; carrots; sliced Napa cabbage and a hot dipping sauce. Anna liked her General Pao’s chicken and the mound of rice alongside ($7.75). We shared an order of steamed and salted edamame ($3). Another nice feature of Mosa is that the menu changes periodically. New items on the current menu include a toasted crepe served with a black bean, edamame and corn relish (Yo Bing) and Korean BBQ Beef prepared mild, medium or spicy. Mosa Asian Bistro, 850 White Station, 683-8889 and 1825 Kirby Parkway, 755-6755 (mosaasianbistro.com)


Source: Memphis Stew

Posted by Mosa Asian Bistro at Sunday, January 1, 2012 | 0 comments

Vegan Crunk

Full blog post here

Posted by Mosa Asian Bistro at Sunday, February 13, 2011 | 0 comments

Dish of The Month

Title: Dish of The Month

Date: February 2011

Publication: Health and Fitness

Click here to see the full article 

Posted by Mosa Asian Bistro at Tuesday, February 1, 2011 | 0 comments

Pad Thai, Dinner Style at Mosa

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.


Posted by Mosa Asian Bistro at Tuesday, March 23, 2010 | 0 comments