A brand new storefront will be gracing Bank Street with a new way to cool off, just in time for hot summer days in Ottawa: Moo Shu Ice Cream & Kitchen.
Moo Shu Ice Cream has become a fast favourite at farmer’s markets across the city with their uniquely flavoured ice cream truffles, and has been written about by numerous publications, including Apt613. In our last Foodie Friday post about Moo Shu, owner Liz Mok cited a shop of her own as one of her goals for the future, and that idea is now becoming a reality.
Apt613 spoke with Liz at the soon-to-be location of her new shop at 477 Bank Street to talk about what’s new with Moo Shu:
Apt613: Why did you choose this location (Bank/Flora) for your new storefront?
Mok: I live around here and I really felt like there was something missing. There’s Arlington Five, there’s Wilf & Ada’s, there’s a base. There are people living here. I think it will really start to grow, and it already is. Three Tarts is coming here, and there’s that mysterious building on Flora.
The other place we considered was Gladstone because I thought it was a really underrated street. We almost made an offer but then we were walking home here and said oh, maybe this could be good.
So, what can we expect from the shop once it opens?
We’re going to focus on ice cream scoops. Of course we will still offer the ice cream truffles, but we will make these more of a to-go option. When we start we’ll have ten flavours, and we want to eventually graduate to twelve – some will be rotating, and others will be our mainstays.
What are your most popular flavours?
Black sesame, Hong Kong milk tea, spicy caramel, and Japanese lemon yuzu. We also want to bring back the kaffir lime with mint, because people always ask when we’re bringing that one back. Fruit Loops, too.
I also want to offer a few vegan options, like a vegan matcha and chocolate.
I noticed that you are now Moo Shu Ice Cream & Kitchen – what sort of other menu items are you planning to offer?
I noticed that there weren’t a lot of inexpensive takeaway options in this area, so it’s a bit of a pocket. There’s shawarma, but maybe people want something different.
We plan to draw from Japanese influences a lot; maybe some miso soup, some bone broth, a vegan broth. We also want to offer onigiri, which is a Japanese rice ball. In Japan, you can just run into a 7/11, grab it
and go. We’ll use something like baked salmon in our onigiri.
Are there any other unusual additions to your menu that we can expect?
We want to do kombucha pops!
We have a blast freezer now, so we can preserve the cultures in the kombucha. Culture Kombucha is very knowledgeable, so I’ve partnered up with her to figure it all out.