OUR STORY
Mahob is built on family, food, and the joy of gathering.
Inspired by Cambodian home cooking and the traditions passed through generations, our kitchen is led by chef Woody, whose approach is as generous as it is delicious.
From slow-cooked curries to punchy relishes and house-pickled vegetables, each dish carries a piece of story, place, and season.
BEGINNINGS
Woody grew up in Phnom Penh, where food was central to every gathering. After arriving in Australia, he felt the absence of Cambodian cuisine — and set out to change that. First came Amok in Windsor, then Mahob by Amok in Hawthorn East, where his cooking began to make its mark.
When that chapter came to a close, a new one quietly began. A move to Meeniyan — sometimes called the turning point — led to a chance meeting with Marty, the much-loved local behind Moo’s café, which had served the town for over 15 years.
LATEST CHAPTER
Marty and Woody connected over a shared love of food, community, and Cambodia. That meeting turned into something more — and eventually, Woody and Thida acquired Moo’s, ready to carry it forward in their own way.
Now, as Mahob at Moo’s, we honour both stories: the warmth and legacy of Moo’s, and the bold, generous spirit of Mahob.
Woody’s cooking blends tradition with technique, flavour with feeling. Every dish is an invitation — to share, to connect, to try something new.It’s the next chapter in our story. One full of heart, spice, and home.
