Shmochi by Shibui, the latest creation from Shibui, the Adelaide CBD dessert bar team, is opening its doors to its newest concept in St Peters.
The Eastern suburbs venue will be home to all of the team’s festival favourites that have garnered a cult following over the years including hot mochi doughnuts and softserve. The team also have a NEW offering for the community in their St Peters venue.
In a very first for the owners of Shmochi by Shibui, Quang Nguyen, Thy Nguyen and Lisa Chao, they will be bringing a collection of ten rotating ice cream flavours to the community.
The venue will have ten flavours of ice cream that pay homage to their Vietnamese and Chinese heritage as well as other popular combinations, with their own twist, including Ube Cookies and Cream, Durian Birthday Cake, Lychee and Strawberry Eton Mess, Thai Milk Tea and Brown Sugar Cake.
Co-Owner Thy Nguyen, mentions that Shmochi is about bringing amazing flavours to the community while people build connections through shared experiences.
“Shmochi has been in the pipeline as our dream for many years and it is wonderful to see a concept that is so close to our heart, that has been so well received in some way, shape and form through the festivals we participate in, come to life at St Peters.
“We have been itching to open this venue so that we can bring all our sweet and creative concepts to the community that has supported us for so many years. What we have planned as far as ice cream flavours, collaborations and sweet treats is truly coming from our hearts.
“We created Shmochi with the vision for it to be a place for friends, family and the whole community to gather the way we come together as friends and family to own and run the venue, “ Mrs. Nguyen said.
Shmochi is a venue that has been built by friends and family, for friends and family. Husband and wife duo Quang and Thy Nguyen have worked together across a range of hospitality projects while Lisa and Thy have been friends for over 10 years.
Shmochi combines the team’s flair for bold, nostalgic flavours in a fresh suburban setting, offering a unique experience to visitors.
Using a secret recipe only known by the trio, the mochi doughnut, which to top it all off happens to be gluten free and vegetarian friendly, will be the heart and soul of the new venue.
The Shmochi menu’s mochi doughnut centerpiece has amassed a cult following, created by chef Quang Nguyen.
“Shmochi is the place where I can bring all the ideas that I have been working on in secret, to one place. Having a gelato offering allows us to be creative and enables me to have freedom to be playful with flavours,” Mr Nguyen said.
Co-Owner Lisa Chao, says Shmochi is the answer to long-time requests for their team to deliver their festival treats, all year around.
“Shmochi is our passion project and it is great to finally have a place where people can enjoy all year round. This is giving us a wonderful opportunity to showcase the amazing talent of our team but is also giving us the opportunity to do what we have always wanted to do at Shibui, which will be unveiled in July 2025.
The venue is also the sixth business that chef Quang Nguyen will open after a string of very successful sweet and savoury South Australian venues including Shibui Dessert Bar, Third Time Lucky Coffee, Devour Cafe Patisserie, Ong Vietnamese Kitchen and Noi Vietnamese Eatery.
Follow @shmochi_byshibui for more details.
