Misschu Upstairs

Overview

Vietnam's light and bright flavours are the ideal match for Noosa's subtropical warmth, making Misschu's Queensland debut an attention-grabbing affair. Founded in Sydney in 2009 by Nahji Chu, a Vietnamese-Laotian refugee, the crowd-pleasing brand soon expanded to Melbourne and beyond.

Now guided by Gabi and Heike Machado, the original Asian street food tuckshop is ready to serve up its "healthy hawker" cuisine in Bay Village. Focused on signature dishes like warm vermicelli salad with lemongrass beef, organic berry rice and quinoa with seared XO salmon, and Shanghai pork dumplings, almost every dish on the menu is under $20.

Inspired by the best of Vietnamese cuisine, Misschu has found success by reimagining traditional recipes into fast, nourishing and delicious dishes. Elevated by the kitchen's use of pure coconut oil and palm sugar for sweetness, the menu also offers plenty of gluten- and dairy-free options that resonate with wholesome goodness.

Meanwhile, the prime location takes things to the next level. Just around the corner from Noosa Heads Main Beach, the airy upstairs venue seamlessly connects three outdoor terraces flanked by leafy trees. Pull up a bar stool on the balcony when the sun is shining, perfect for a healthy meal or even an indulgent cocktail.

Inside, there's a dynamic mix of seating, from small tables ideal for casual one-on-one catch-ups to comfy booths for larger gatherings. Plus, locals or holidaymakers heading along with the little ones will find a convenient kids' menu with tempting options that satisfy even the fussiest eaters.

Finding a stellar home amid the culinary strip of Hastings Street, Misschu Noosa is set to become a bustling spot for lunchtime feasts and after-dark drinks. After all, it's not hard to imagine hitting up one of Australia's most popular beaches, then heading for a health-conscious feast that doesn't sacrifice flavour.