Hochi Mama's original CBD location grew out of an after-school routine shared by founders Midawell Phal, Thai Ho and Raymond Phan, whose love of '90s hip hop and shared Vietnamese heritage led to a neon-clad, street-art-covered restaurant where tables spill out onto the alleyway. The menu introduces contemporary flavours while staying grounded in tradition, from caramelised-garlic king prawns on toasted kale to meaty, chilli-kicked Mekong Delta oysters and the signature Pho'pling, a mash-up of Shanghai soup dumplings and pho. Hochi Fried Chicken rounds out the crowd-pleasing side of the menu. Each afternoon, the bar squeezes fresh lemon and lime juice for its cocktail program, including drinks like the Ain't Nothing But A Gin Thing, all served to a soundtrack that matches the venue's playful, R&B-driven energy. As the birthplace of the wider Hochi Mama concept, now also running in Richmond, the CBD site remains the place where Mama's cheeky, boundary-pushing take on Vietnamese fusion first took hold.
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