Moshi – Barsha’s hidden gem!

Having heard from almost everyone I know that I just have to check out Moshi – I finally did. Last week I ended up at Moshi for lunch in fantastic weather and we kicked off an incredible tasting.

My drink choices mainly revolve around lemon mint (eyes closed if they have lemon mint, it’ll be ordered). The lemon with mint at Moshi is one of the best I’ve tried so far #nounderstatment. There’s a crispy wai wai chaat hanging out in the background too.


Moshi salad – tangy and crunchy a little similar to som tam but with a different twist. Fun experiment to mix it into the wai wai chaat for some epic crunch.

Now when you hear about sushi you automatically will think fish or limited vegetarian options, not the case at Moshi. The owner Mr Rahul took all this into consideration since his parents are vegetarian parents, so there are heaps of options at Moshi. And better yet everything vegetarian is prepared with extreme care including different gloves and color coded dishes, veg = white and orange = non veg.


The famous cheesy chips oman made with eggless cream cheese was just as good as I’d heard, not being a fan of chips oman flavored items and I still loved these maki rolls!Falafel hummus + cucumber – a few Middle Eastern favorites in a maki roll which is dusted with sesame seeds.

Up next is a new addition to the menu: Moshi dynamite. Doesn’t it look appetizing, ebi prawn crab topped with the dynamite sauce (which can also be served on the side) and tobiko (roe). At first bite you wouldn’t think it’s filled with crab!


A few other veg options the not yet launched (hopefully soon)asparagus and cheese which is quite filling and crispy with the tempura coating.

Another one of Moshi’s new additions are air rolls for those who aren’t big fans of seaweed. The thai green curry air roll was also delicious, filled with marinated mushrooms.


This platter was filled with a selection of non veg maki rolls. For a few of them you can opt for the crispy version which includes a tempura coating on the maki roll or just forgo it altogether.

Editor in Chief of
Freelance Food Stylist and Content Creator.

Started a food blog that turned in a lifestyle + beauty website.
Skincare junkie, esp K-Beauty – cause it’s cheap, effective and has great ingredients.
Posts about Korean Culture known as Hallyu. (K-food, K-beauty, K-entertainment, etc).
Still talks about food but is now more selective.
Is a spend thrift ^^’ .

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