Cult Vietnamese venue MISSCHU arrives in Qld

After amassing a cult following in Melbourne’s dining scene, a unique Vietnamese dining experience has unveiled its first Queensland restaurant in an exclusive beachside location.

MISSCHU opens first Queensland restaurant on iconic Hastings St, Noosa. Photo: Amy Hemmings.

After amassing a cult following in Melbourne’s dining scene, a unique Vietnamese “tuckshop” has unveiled its first Queensland restaurant in a prominent beachfront spot.

The Asian street food venue MISSCHU welcomed its first Queensland customers into the light-filled Hastings St restaurant earlier this week.

The MISSCHU tuckshop was first established in Sydney in 2009 by a Vietnamese-Laotian refugee, Nahji Chu, and is now run by owners Gabi and Heike Machado.

The couple operates three successful MISSCHU venues across Melbourne, with their signature $12 margaritas and Shanghai pork dumplings among the many crowd-pleasers.

Mr Machado said the couple felt “honoured” to open their first Queensland restaurant on the iconic Noosa glitter strip.

“Hastings Street obviously has an incredible dining scene,” Mr Machado said.

MISSCHU owner Gabi Machado and founder Trang Nguyen have expanded their cult Vietnamese “tuckshop” into Queensland. Photo: Amy Hemmings.

The Noosa restaurant boasts three outdoor terraces and seats up to 85 people however, Mr Machado said unlike some of the venue’s more expensive neighbours MISSCHU offers a menu mostly under $20.

“MISSCHU offers something quite different, being casual and really accessible – almost all of our dishes are under $20 – but still in a ‘restaurant’ environment with seating for 85,” Mr Machado said.

“We are the kind of place you feel comfortable strolling in off the beach in your swimmers for a $12 margarita and a bowl of steamed dumplings.”

MISSCHU sits above Hastings St, open each day from 11am till late. Photo: Amy Hemmings.

Mr Machado said a new localised addition to the MISSCHU menu had been created with Noosa crowds in mind.

“We are really focused on the quality and healthiness of our ingredients. For example, we use pure olive oil and coconut oil in our woks and marinades instead of seed oils and we offer loads of gluten free, veggie and low carb options,” Mr Machado said.

“For Noosa, we have introduced some Fresh Rice Noodle Rolls that are really delicious.”

MISSCHU is open from 11am till late seven days per week upstairs at Bay Village Noosa, 27/18 Hastings St.

Originally published as Cult Vietnamese venue MISSCHU arrives in Qld