Event Café O Mai

Café O Mai

Cooking Demonstration & Tasting

20 November 2021
11am–1pm

Learn the culinary secrets of iconic local restaurant Café O Mai in this Vietnamese cooking demonstration.

Celebrating the Australian premier of Ho Chi Min City-based artist Thao Nguyen Phan’s work Becoming Alluvium at the IMA, watch Maggie from Annerley’s Café O Mai make their delicious yellow curry and rice paper rolls. You’re then invited to share a meal with the group and taste the flavours of the region, topped off with some sweet treats.

Becoming Alluvium focuses on the Mekong River and the cultures that it nurtures. The IMA is thrilled to present this contemplative work in our own river city.

Places are strictly limited. Vegetarian options provided, please indicate dietary requirements when booking.

COVID safety advice:
—Please wear a mask and check-in on arrival as per government advice.
—If you become unwell during the event locate an IMA staff member.
—Maintaining physical distancing is the individual’s responsibility.

Please do not attend if, in the last 14 days you have

  • returned to Australia from overseas (other than a safe travel zone country)
  • been in close contact with an active COVID-19 case
  • been in a Queensland declared COVID-19 hotspot, place of concern or exposure venue, as defined by the Chief Health Officer
  • had a fever, cough, sore throat, headache, distorted sense of taste, shortness of breath, chills, vomiting or any cold/flu like symptoms in the last 72 hours
  • Partner:

    Cafe O-mai (pronounced Cafe Oh my) is a little quirky and intimate Vietnamese cafe situated in the suburb of Annerley founded by Maggie & Kim Nguyen in 2012. O-Mai translates “dried apricot” or “teenager” in Vietnamese. It’s nestled away from the hustle and bustle of Ipswich Rd near Chardon’s Corner. The menu reflects their Vietnamese heritage with some western influence in the breakfast menu. It’s not fusion, so don’t get it confused! All slices, cakes, muffins, and biscuits are baked on the premises, as well as baguettes. Our philosophy is to not over complicate our fresh produce. We strive on preserving natural flavours and do not add any msg to our dishes. We hand make everything from the lemongrass pork sausages to our spring rolls in store.

Related Exhibition

Thao Nguyen Phan

Becoming Alluvium

09 Oct–18 Dec 2021

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The IMA acknowledges, thanks, and pays our deepest respect to the Aboriginal and Torres Strait Islander people that we work with and the Country we work on. 

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