MuMu

Take the fast lane to flavour town and late-night fun.

November 11, 2024

1 / 9Nasi goreng and pork, coconut and lime betel leave.Nikki To

3 / 9Feasting at Merivale’s MuMu restaurant.Alana Dimou

4 / 9Cambodian prahok ktis dip with crudites.Rhett Wyman

5 / 9Grilled half-shell scallops with scallion relish. Rhett Wyman

7 / 9Sweet pork betel leaves with dried shrimp and macadamia.Rhett Wyman

8 / 9Tuna with jalapeno nahm jim.Jiwon Kim

9 / 9Crispy eggplant with black vinegar and hot and sour salad.Jiwon Kim

15/20

Modern Asian$$

Disclaimer

There is an ongoing investigation by The Sydney Morning Herald, The Age and Good Food detailing allegations of sexual harassment, exploitation of female staff and drug use at Merivale venues. Merivale, the owner of this restaurant, has begun an internal investigation into the claims and says it is committed to “an inclusive, diverse and respectful workplace environment for our staff, as well as for our customers”. SafeWork NSW is also investigating the company.

Bright herbs and brighter neon reign at this busy restaurant, inspired – the menu tells us – by an “epic multi-stop trip” to South-East Asia taken by Dan Hong and other Merivale chefs in 2019.

Hong and his team deliver many of the region’s greatest hits at MuMu, from vibrant betel leaf-cradled tiger prawns, to deeply flavoured chicken rendang skewers with buttery paratha, right through to a killer pandan tres leches cake or fan-favourite durian ice-cream.

Roasted sesame-dressed cucumber salad counters the big grill energy of larger plates, such as giving beef short-rib with potent sambals, and honey-glazed char siu-style chicken. Garlic-intense claypot rice is always worth splitting too, as is a bottle from the riesling- and pinot-forward wine list. Burgundy a bit over the group budget? There’s always another round of yuzu slushies.