Is Doi Moi open?
"We are open! Exploding with rich flavor and vibrant color, doi moi embraces the collision of Vietnamese and French culture and what ultimately emerged as a wildly popular and delicious style of food."
Where can I find dodoi Moi?
Doi Moi, featuring Southeast Asian food, located on 14th Street. Please note that we will be offering our Restaurant Week menu between 1/13 and 1/19. Three delicious courses for $35 per person. Our regular menu will return on Monday 1/20. More info available here: https://www.doimoidc.com/restaurantweekjan2020
What is Momoi Doi's?
Moi Doi's bar is an inviting place to sit and enjoy the energetic life that abounds on DC's 14th Street. I could hang out here for hours.
Is Moi Doi's bar worth a visit?
The food is impressive. Moi Doi's bar is an inviting place to sit and enjoy the energetic life that abounds on DC's 14th Street. I could hang out here for hours.
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Greens Togo
Shredded green papaya, green beans, peanuts, crushed dried shrimp, tomatoes, fresh herbs, garlic chili paste, tossed in a citrus dressing (contains nuts)
Street Plates Togo
Pork, diced shrimp, mushrooms, noodles, onion, fish sauce, rolled in a wheat wrapper and flash fried, served with nuoc cham
Curry, Noodles, Rice Togo
Fresh local rice noodles, broccoli, mushrooms, squash, snap peas, Thai basil, ginger, garlic chili paste, sweet Indonesian soy sauce (vegan)
House Favorites Togo
Seasonal whole fish, scallions, crushed peanuts, sticky rice, ginger dipping sauce, lime chili salt.
Sandwiches, (Stuffed & Steamed Buns) Togo
Stuffed with mushrooms, marinated tofu, spiced soy glaze, rice noodles, radish, peanuts
Cocktails Togo
Must be 21 years of age or older to purchase. Rum, house sour mix, seasonal fruit - Dragon fruit / Mango / Watermelon-Thai Basil
Brunch Savory Togo
Sausage patties, 2 sunny side up eggs, mayo, pork pâté, lettuce, cucumber, jalapeno and cilantro, served on crispy baguette bread
Cocktails
Grey Goose Vodka or Plymouth Gin, Pickled Pineapple Brine, Vermouth, Lemon Oil, House Pickles
Filters
Doi Moi is no longer, "Doi Moi" . The chef inspired menu, is, chef-less. Portion sizes have been reduced but not equal to the price reduction. A new restaurant group has taken over and is taking what used to be a 14th street place to go into a place that I will not go back to again.
Mango Salad
Mangos join ribbons of carrots, chayote squash, and Thai basil in this rainbow-colored creation. “I feel like when you do a green mango salad, it’s super pounded so it’s a little mushy,” Hellrigl says.
Sassate Duck Heart Skewers (Timor-Leste)
This skewer starter, inspired by the Portuguese influence on Timorese cuisine, is traditionally made with baby goat. But Hellrigl says high quality cuts are hard to source. Instead, she went with duck hearts from a tried-and-true purveyor, D’Artagnan, to engineer her version of the grilled and basted skewer.
Ua Si Khai Lemongrass Pork (Laos)
This interactive order consists of marinated ground pork that gets fried inside a lemongrass leaf. Essential oils seep into the meat during cooking. “It’s very fun and adventurous order we have our guests do,” Hellrigl says. The simple tableside instruction? “The goal is to pull out the meatball,” she says.
Char Kuey Teow Noodles
The ubiquitous noodle dish found across Singapore, Brunei, and Malaysia comes with shrimp or cockles, Chinese sausage, and mung bean sprouts. Hellrigl opts for “beautiful” Patagonian prawns de-shelled in house to let their fresh flavor shine.
Short Rib Jungle Curry (Thailand)
While a lot of curries use coconut milk as a base, Hellrigl opted to delete the liquid in her version of this popular Northern Thai dish. Her “dry” curry is designed not to overload the dish in sauce. She soaks small green Thai eggplants in salt water to help remove their seeds.
Ikan Bakar Grilled Branzino (Malaysia, Singapore, and Indonesia)
The dish, which translates to “burned fish” in Malay and Indonesian circles, gets grilled on a banana leaf to pick up charcoal flavor without blackening the sweet, flaky branzino. The butterflied fish features red Thai bird’s eye chiles full of funky, fermented flavors on one half. Their green counterparts offer a limey, acidic taste on the other.
The Pandan Ho Ho
Doi Moi revisits the iconic Hostess snack using by a popular Vietnamese pastry, pandan chiffon cake, as a starting point. Pandan is a tropical herb that produces a flavor similar to vanilla. Buttercream frosting is made out of kaya, a Malaysian coconut jam that Hellrigl says is sort of like a coconut egg custard spread.
