I rock up to Moksa, late for my date and struggling to make change for the Grab. The profile of this restaurant is one with which I’m familiar. Words such as ‘permaculture’, and ‘raw food’ abound. I’m ready for another health food zealot who wants to tell me my sensualism is secondary. But boy, is he pretty! I gulp and feel nervous as I stop to look around.
I’m immediately surrounded by a scene straight out of a fairytale. There are flocks of birds and hanging vines to get me in the mood. Moksa transports me back to a simpler time. A time of handmade picnics and starry romantic walks in the moonlight. The mood is marred only by the occasional loud motorbike that encroaches in the background. There’s a bubbling brook that floats beneath the pagoda. Silverware clinks and soft music wafts on the light breeze that ruffles my hair. I’m willing to forgive Moksa any small stutters in the menu by the time the first dish arrives.
Words such as ‘permaculture’, and ‘raw food’ are abound. I’m ready for another health food zealot who wants to tell me my sensualism is secondary.
Wonder of wonders, there’s no forgiveness necessary. Some vegans become chefs and some chefs become vegans. Taken as a whole, I recommend the latter. Chef Made of Moksa started cooking for his love of food, then settled on Vegan because after a long journey through the flavors, he thought maybe vegan could love him back. In fact, love, he tells me, is the beginning and end of his philosophy.
Well, it takes a convert to make a convert, because Moksa, I’m sold. Feed me like this every day of my life and I’ll continue to worship you. I promise I won’t pester you for meaty goodness, and I’ll forget to ask the reasons why.
The no-meatball salad is balanced in a way that says this dude already knows me. He’s not just here for romance, he wants to test the limits of my capacity for ‘Oh’s!’ I’m here for it, Moksa. Convert me! Convert me! It’s spicy, it’s sweet, it’s an herbaceous explosion on my tastebuds. It’s got those perfectly ripened mangoes that everyone wants to write home about. Oh, my darling, dreams really do come true. I just didn’t know you’d be the fulfillment of mine.
Next the Creamy Green Curry Zucchini Noodles with fried oyster mushrooms has me mumbling umami.
Finally, after all the savory, please don’t you dare skip dessert. The passion fruit cheesecake is not a sweet nothing, it’s a sweet EVERYTHING. My God!
Oh’s for everybody! But especially for the salad and cheesecake. I’m spent and content. Moksa, baby, let’s make it official– this lusty lady, really, really loves you back.
Chef Made of Moksa started cooking for his love of food. In fact, love, he tells me, is the beginning and end of his philosophy.
