Southeast Asian cuisine is a tapestry of vibrant colours, bold flavours, and aromatic spices. At Miss Mi, we take pride in creating menus that not only tantalise your taste buds but also provide an authentic journey through Asia.
Our culinary team, lead by Executive Chef Migo Razon, meticulously select ingredients that are essential to Southeast Asian cooking and combines them with Australian ingredients, ensuring every dish is both unique and true to its roots. Here, we explore four standout ingredients that make our dishes unique: pandan, Kampot pepper, house-made pickles, and nam jim.
Pandan: The Vanilla of Southeast Asian Cuisine
Pandan, often referred to as the “vanilla of Southeast Asia,” is a tropical plant known for its sweet, floral fragrance. Its versatility makes it a staple in both savoury and sweet dishes across the region. At Miss Mi, pandan leaves are used to infuse rice, desserts, and even beverages with their unique aroma and flavour.
Pandan’s ability to impart a natural, vibrant green colour to dishes also adds to its appeal. You’ll see its gorgeous colour in desserts like our Buko Pandan, as well as our signature Pandan Colada.
Our Buko Pandan is an elevated take on the traditional dessert. It incorporates all of the classic components but is presented in a new way. For example instead of pieces of young coconut, our dessert is topped with a sheet of delicate coconut jelly.
The Pandan Colada is a must-try cocktail. Think tropical pineapple and coconut raised to elegant new heights with the complexity of pandan bitters.
The subtle sweetness and aromatic profile of pandan make it a beloved ingredient in Southeast Asia and in our kitchen.
Kampot Pepper: Cambodia’s Unique Pepper
Kampot pepper originated in Cambodia, and is renowned for its exceptional quality and complex flavour profile. This pepper grows in the Kampot region, where the unique soil and climate conditions contribute to its distinctive taste. Kampot pepper has a robust yet nuanced flavour, with hints of floral, citrus, and eucalyptus notes.
At Miss Mi, we use Kampot pepper to enhance the flavour of our dishes, from grilled meats to delicate seafood. Its boldness pairs well with the rich and savoury flavours of Southeast Asian cuisine.
You can find Kampot pepper in our Ora King Salmon dish, where the complex spice complements ribbons of tender salmon, making every bite a memorable experience.
House-made Pickles: The tang and crunch
Many Southeast Asian cuisines feature their own pickles, from Nyonya acar to Thai atchara, or even simple pickled shallots. Their intense tangy, salty flavour and delightfully crunchy texture add depth and complexity to a variety of dishes. You’ll find a range of different pickles used as condiments or seasoning in our dishes, all made in-house with fresh, high quality ingredients.
At Miss Mi, you’ll find Nyonya acar as an ingredient in our local tomato salad. This sweet, salty, sour and spicy pickle brings out the umami flavour of the tomatoes and highlights its delicate sweetness.
Our barbecued quail is served with a side of atchara, pickled green papaya that is commonly eaten in Thailand. The crunchy, sour pickles contrast deliciously with the smoky, tender meat of the quail.
The time we take to make our own pickles is a testament to our commitment to using authentic and traditional components in our cooking, ensuring an unforgettable dining experience.
Nam Jim: The Versatile Dipping Sauce
Nam jim, a traditional Thai dipping sauce, is a harmonious blend of spicy, sour, sweet, and salty flavours. Made from ingredients like garlic, chillies, lime juice, fish sauce, and sugar, nam jim is incredibly versatile and pairs well with a wide range of dishes. It’s commonly served with grilled meats, seafood, and fresh vegetables.
At Miss Mi, this sauce is a staple on our menu, accompanying many of our signature dishes. You’ll find it drizzled over our local Rangers Valley Scotch Fillet, or served as a dipping sauce for our Crispy Chicken Ribs. The vibrant and balanced flavours of nam jim exemplify the essence of Thai cuisine and add a burst of flavour wherever its used.
Start your journey through Asia at Miss Mi
At Miss Mi, we believe that the key to exceptional cuisine lies in the quality and authenticity of our ingredients. Pandan, Kampot pepper, Southeast Asian pickles and nam jim are just a few of the elements that make our dishes stand out.
Each ingredient brings its own story, flavour, and tradition to our kitchen, so we can offer a dining experience that is both memorable and true to the rich heritage of Southeast Asian cuisine. Join us at Miss Mi to embark on a flavourful journey through Asia, one dish at a time.
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