Time Out says
The queen of rice paper rolls is among the creative chefs at Sydney Opera House
Nga Chu (aka Nahji) immigrated to Australia as a refugee from Laos in 1978. (Nahji’s grandparents had fled Hanoi for Laos during the French occupation.) In 2005 she established Misschu as a catering business and, in 2009, opened Misschu Tuckshop in Darlinghurst – which fast became a Sydney hot spot.
Now, inspired by the memories of her childhood, Nahji proudly presents her Vietnamese food at Opera Kitchen – the popular strip of eateries that opened on the Opera House concourse at the end of 2010. Misschu offers a range of exquisite handmade finger food and dishes using only the best market fresh ingredients.
“I was invited to join Opera Kitchen simply because I had created a fine fast food concept so successful that it had to be shared on a world stage,” says Nahji. “I am still pinching myself with disbelief.”
Menu highlights include Shanghai pork dumplings; chilli prawn Vietnamese warm vermicelli salad; sautéed shitake, enoki and shimeji warm vermicelli salad; and fish of the day steamed in banana leaf with herbs served with aromatic rice and greens.
Lower Concourse Lvl
|Transport:||Nearby stations: Circular Quay|
|Opening hours:||Daily 7.30am-late|