Moxie is a spot has become a regular lunch date venue for us on my husband’s day off; the menu is plant-forward, the dishes simple- letting the sustainably sourced produce shine and do all the work, yet tasty and robust.
Led by Head Chef Michael Smith, the menu is evolving seasonally, along with the ingredients that are available, so you don’t have to worry about eating the same things on rotation if you return regularly.
Service is on point and we always sit at the bar with front row views of the kitchen.
They do set lunches, but we usually order `à la carte, portions are generous. A lunch à la carte for two with a glass of wine each comes up to about 1400+HKD. We’re trying to eat “lighter” with nutrition dense meals and haven’t found a place we could both agree on, and Moxie checks all the boxes for us to keep returning.
Do book in advance as our spontaneous last minute calls for a reservation has failed us a number of times. A really great place to start with small steps for #meatlessmondays as climate crisis is real.
Fukuoka ramen with an XO lemon dressing and edamame. I’m a creature of habit and have had this twice now.
