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Middling chow at Moksa, and the Cocktail thing has Jumped the Shark


Restaurants & Bars Boston Area

Middling chow at Moksa, and the Cocktail thing has Jumped the Shark

StriperGuy | | May 25, 2012 06:50 AM

Ate at Moksa last night and was a bit underwhelmed.

Had the Berkshire Pork pottstickers which were totally forgettable. They tasted like something that came frozen in a bag and were overcooked to the point of nearly being dry.

The Char Sieu steamed bun was actually kinda tasty. The waitress was SO IMPRESSED in knew what char sieu was (what ever) crazy thing is, it wasn't char sieu. The meat in the bun was actually pork belly that had sort of been gussied up. Tasty enough, but the version at Shangri-La is MUCH better.

The Dan Dan noodles tasted like something I whip up at home when I want something Asian-ISH in a hurry. Really could have benefitted from some fresh cilantro, garlic chive, or something. But the flavor was just generally muddy and not noteworthy. Not bad, but the Dan Dan noodles all over town are just plain better.

Also had the hand ripped noodles with spicy beef shin. The noodles themselves were pretty interesting and the beef shin had obviously been braised for a long time and then pulled apart. The texture and flavor of the meat was nice, but the overall taste of the dish had the same muddy, nothing really noteworthy thing going on. Short version, If I can cook Asian food better myself then the resto is doing something wrong.

On to the cocktail list:

Feel like the coctail list looks like something my 19 month old daughter would whip up if I let her loose in my bar, fridge, spice cabinet, and tea cub-bard.

Tokyo Chic
White whiskey, absinthe, and edamame mash

Seriously, who the hell wants mashed soybeans in your whisky?

Eye of the Tiger
Single malt Scotch, Mango & Habenero

Ick! I love a nice mango daiquiri, and I loves me some single malt, together, wrong answer! Then throw some habanero in because why, heck who knows, I don't have to drink this crap myself.

There was literally nothing on the drink menu I wanted to try, so I invented my own on the spot.: Cachaca, Creole shub, and a squeeze of lime, aaaah. Perfect foil to Asian food. Too bad the Asian food wasn't perfect. Did I mention in a near empty restaurant, with 3 people behind the bar on and off, it took nearly 20 minutes for them to actually get us our drinks.

This chef has the hand of death. I give the resto a year at most. No way they will ever pay for the fancy reno they did in this space. Maybe I'll lease the joint and do something better when they go under.

Sorry Prav, I know you liked the place.

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