Come here often and literally everything is delicious. Very…read moreclean restaurant and bathrooms! That's always a good sign. Great staff & service. Definitely recommend this restaurant.

Had a great meal at the Gretna Fest in the Asian Village. Everything was served hot and delicious…read more Great flavors and portions. My only wish is that the lumpia was a little fuller in filling. I would recommend this pop up any day. Friendly people and great offering at a value.

I had been to New Orleans since 1987 to attend JazzFest until my near death and rebirth in 1999…read morewith Celiac disease about 6-7 times. After I was diagnosed with Gluten Intolerance as a foodie I thought my culinary life was over and one of the many, but not only joys, of going to Nola is the food. I was reluctant to go and then a bit later 20 years ago Katrina hit this great city. When I did return my reluctance of going due to my food restrictions was born out, but the fact that the people in New Orleans fry everything, including water. Besides jambalaya and some fresh fish, I couldn't eat anything. However, due to a friend who was born in New Orleans, grew up in New Orleans and lives half of the year there with her family involved in the restaurant business, Pat introduced me for a number of chefs and one in particular, Michael Gulotta, who modified dishes or even made me specially dishes that were gluten free. Every time I went to New Orleans, I tried to go to his two Vietnamese Cajun restaurants, MoPho and Maypop. Michael Gulotta, chef-owner at Mopho and Maypop was born and raised in New Orleans. Michael began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August. Gulotta then took leave to train in the Italian Riviera and Germany's Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August's re-opening. He was named chef de cuisine in 2007 and led the award-winning kitchen for six years, while establishing relationships with local farmers and purveyors. He opened his first restaurant, MOPHO, in January of 2014 with his brother, Jeffrey Gulotta, and high-school friend, Jeffrey Bybee. Located in New Orleans' Mid City, MOPHO was a true neighborhood restaurant and a destination for Southeast Asian inspired cuisine utilizing the Louisiana pantry. In its first year MOPHO was nominated for America's Best New Restaurant by Bon Appétit magazine and named Restaurant of the Year by New Orleans Magazine. In 2016 Michael was named one of Top 30 Chefs to Watch in the nation by Plate Magazine, A New Orleans Rising Star by Starchefs, a Best New Chef by Food & Wine magazine, and Chef of the Year by New Orleans Magazine. In 2017, his team opened its second full-service restaurant, Maypop, in the Central Business District of New Orleans. Maypop was named a Top 5 Best New Restaurant by The Times Picayune, A Best New Restaurant by New Orleans Magazine, a New Orleans Top 20 Restaurants by Condé Nast Traveler, and a New Orleans' Top Ten Restaurants for 2019, by Brett Anderson. Michael has also been a semifinalist for The James Beard Awards Best Chef South for the past four years. Most recently, his team opened a second MOPHO location in the new Louis Armstrong New Orleans International Airport. On my trip to New Orleans this past May, I was saddened to learn that Michael was closing MoPho and Maypop, casualties of the so difficult business of owning a restaurant I know all too well. After JazzFest one evening on MoPho's second to last day, Pat and I went to pay our respects and I got to thank Michael for his kindness showing me there was culinary life after my diagnosis not only at his restaurant but when he catered the main stage at JazzFest, but he also introduced me to more fusion possibilities which I have incorporated in some of the food I make. On the last day of Maypop, my brother Jeff and I dined at Maypop, Michael's more upscale joint which served delicious food and not to be undone, after both closed on that Sunday in May, I saw the MoPho at the airport right in front of my terminal to fly home and I got the greatest wings on the planet to fly home with: CRISPY CHICKEN WINGS WITH NUOC MAM CARAMEL. I have no idea what exactly that is except Cajun chicken spices with a Vietnamese caramel sauce that is unparalleled in it's flavor, bite and marriage of cultures that was so good Pat would always ask for more on the side. I'm sure Michael will get back in the game at some point but I write this with gratitude to Pat for introducing me to this great Chef and to Chef Gulotta for taking the time to show me what I could eat and what modifications he could make to his food for me.

Mopho is where New Orleans and Vietnam decided to party -- and it works…read more The hot sausage buns are so good they made me want to propose marriage to a piece of bread. The OG nuoc mam caramel wings are sticky, funky, sweet chaos -- like getting mugged by deliciousness. I left covered in sauce and without a shred of dignity. 10/10, no regrets.

Great for a supermarket that has specific groceries Philippines, Vietnam, China, especially the…read morevegetables. The prepared food is a must try, as the flavors are excellent. Do ask questions as they are very friendly.

Some of the products we got were too old and the end product we made wasn't very good because of…read moreit. We have been back there because they have things there it is hard to find elsewhere. Also, the place stunk like old seafood.

Amazing how many items are packed into this store. It's a busy place too as it's one of the larger…read moreAsian markets in the New Orleans metro area, and located in a nicer part of town (Metairie). All sorts of food, drinks, snacks, fresh produce, frozen items, restaurant/boba supplies, prepared food, fresh fish, etc. There's imported Lays potato chips from Asia too with big variety of flavors. I'm used to large Asian supermarkets on the West Coast, but this is a pretty good store for a smaller city.

Very fresh produce with several employees always attending the area. Many hard to find items,…read moreincluding beverages for adults, kids, and in betweens. So many aisles filled with products not seen elsewhere. Seafood packed in ice, noodles, sauces, spices, you name it. My go to location for Bullhead, an Asian fish based BBQ that I mix with sesame seed oil, Sirachi, Mirin, and vinegar for the best marinade and cooking sauce that I know of. I'm already planning a drive back for more.

Place is definitely in the hood, but absolutely worth it. The chicken was fire! Nice and crispy,…read moreflavorful, and cooked perfectly. One of those spots that may not look fancy, but the food speaks for itself. Definitely coming back

I got the fish and shrimp with fries and it was really good. Expect a line, they love fat thoughread more

I am so happy I found this store! It's not easy finding premade bahnchan and kimchi in my area…read more Frozen desserts, fresh pastries, frozen and fresh noodles, Korean pepper flakes, gochujang pastes, soybean pastes, daikon, they have it all! I also love that they have a frozen section of sushi grade salmon, ahi tuna, unagi, masago.... I spent way too much money for such a small market. But well worth it. The owner was friendly and we laughed when he said he could tell I was more western Korean haha. Just a nice market with a surprising amount of variety.

Has all the basics that you'd expect to find and also have fresh banchan available, too.read more

Great selection of goods in this Asian market! Fresh meat, fresh vegetables and fruits in addition…read moreto all the shelf-stable groceries. Herbs were particularly fresh - basil, mint, culantro as well as cilantro.

Love the big space. It's clean. They have roasted duck and bbq pork. Plenty selection and variety…read morefrom other country snack,spices and food. Cashier is nice also.

I had the Gulf Tuna appetizer and my bro had the P&B oysters. He had the Pulled Pork that was not…read moreGF and he raved about it. I had the catfish and gnocchi in a smokey slightly spicy sauce and the catfish was so light and flaky. The food was incredible and we loved everything, from the lagniappe that was different for me, to our appetizers and entrees. The flavors were out of this world. Goodbye Maypop and Michael.

What an incredible culinary experience. Fusion done right with many flavors. I had the octopus and…read morethe ribeye and both were so well cooked. My ribeye had mushrooms on top that were so crispy and delicious paired with sauce. Wait staff cater to allergies incredibly well and they even give you complimentary small bites as appetizers and dessert.