Bustle, bao and beats intersect with the opening of Mee So
The hottest new addition to Sydney’s social scene launches today, introducing Mee So, a vibrant new bar with Japanese and Korean fare, set to captivate Sydneysiders and visitors alike.
Its ingenious name sings out to the playful phrase ‘me so thirsty, me so hungry’, bringing alive the buzzing streets of Seoul and Tokyo, with top-notch cocktails, beats and bao, the perfect match for its trendy surroundings of Surry Hills, while only a stone’s throw away from Haymarket and Oxford Street.
Met with modern interiors and a fun atmosphere, Mee So is a gathering ground for good times and is designed for connection. A stand-out bright art mural by abstract expressionist Rowena Martinich leads up to the capacious space with minimalist elements, contrasted with Gangnam-inspired bursts of colour, neon and LED lights – a retro nod to the 80s. Its curved bar takes centre stage, with retro arcade gaming areas, and two semi-private dining booths which seat up to 10.
Mee So’s mouth-watering signature cocktails are an ode to known Japanese and Korean artists and their masterpieces. Notably, the Painting of Shishis inspired by Hokusai, one of Japan’s greatest artists, is a cocktail that contrasts black and gold with black sesame paste and edible gold, chocolate bitter, brown butter bourbon and kuro neri goma. The Dot Obsession cocktail is inspired by Yayoi Kusama’s work and is presented as vodka, soju and mezcal, topped with a watermelon ball.
As for the other contenders, Mee So’s listy beverage offering includes their very own bespoke Mee So craft beer. The menu also offers crowd-pleasers and traditional favourites like Sake and Soju. Mee So hour is available from 3 pm to 6 pm daily, with hard-to-resist specials on Mee So beer, house wine and cocktails, perfect for after-work tipples.
Mee So was created to be a hub where people can feel relaxed, feel the vibe and experience the fun of the intriguing, modern cities of Gangnam to Shinjuku. Its ethos of coming together is married to its menu, designed to be shared, and crafted by Head Chef Dennis Liu. Liu brings a culinary prowess with an eager passion for innovation. The menu with an umami touch masters the balancing act of authentic culinary practices and creative exploration, combining Korean and Japanese techniques such as pickling, tempura, and grilling.
Dishes to add on the radar are the Big Baos, combining Western burger elements and flavours with Korean cooking methods, with grilled wagyu beef patties or fish katsu with caviar options, as well as the Lotus Leaf Baos which features the stand-out Bulgogi-style pulled beef, with roast bone marrow housed in a charcoal bao bun. For the sweeties, Matcha Tiramisu and the Soufflé Pancakes – got to love a playful take on a classic!
By day, Mee So’s coffee corner offers Japanese teas, and cold-pressed juices, with on-the-go bites such as black sesame and matcha bliss balls, miso cookies, onigiri bites, and its all-day signature menu. By night, is when the real fun begins.
Guests will be entertained until late, as a true taster of the K-pop and J-pop social scenes. From retro arcade games, themed music nights, and a live DJ, the fun never stops. The music is right on point too with a crafty mix of house music, J-pop and K-pop playing during the day before the tempo rises and electro music and the night-time vibe arrive.
Mee So is proud to stand by its sustainability commitments in lessening its environmental footprint. Mee So Manager Mae Prapysatok comments, “We’re all about bringing authentic yet eclectic flavours to Sydney’s foodie scene. Embracing the heart and soul of the Korean and Japanese bar and food experiences, whilst staying true to the meaning and delight of Mee So.”
“Mee So is a celebration of playful flavours, perfectly positioned on Wentworth Avenue and immersed in Sydney’s culturally dense precinct,” adds Portfolio Director of Food & Beverage, Ben Nicholls.
Mee So is now open and invites locals and travellers alike to visit its style-saturated surroundings and its perfect mix of all the good times we’re craving.
