Cho Funky Asian Bistro is one of those places that feels like it knows exactly what it wants to be. Fun, energetic, and a little over the top in the best way.
It is also a visually striking space, and I am genuinely amazed at how quickly Mo Alkassar brought it all together. In fact, I told him I want the name of his contractor.
Yes, it is kitschy, and I love it. It is almost impossible to take in all the details at once. The room is dark, with black-painted walls that create a moody, sexy, funky, and playful atmosphere all at the same time. Basket-style overhead lamps, red tassels cascading from light fixtures, and open shelving filled with every conceivable tchotchke give the space a layered, almost theatrical feel. Banquettes in cut velvet and red leatherette add richness and texture to the room.
There is an open kitchen visible right from the street, glowing with colourful fluorescent lights, cartoons, and cheeky captions, setting the tone before you even walk in. A photo booth sits beside the hostess stand. The space leans into a bold, playful aesthetic, with vibrant details and a buzzy energy that immediately signals this is going to be a lively evening. This place is pure fun.
The transformation from his former restaurant, Paya, is dramatic. What emerges now is a high-energy setting paired with a pan-Asian menu that takes a wide lens on the cuisine, blending Thai, Vietnamese, Chinese, and Korean influences. It is the kind of place where you come to share, sample, and explore.
I will admit, I usually approach a concept like this with hesitation, but the food pleasantly surprised me. While it is not strictly traditional or entirely authentic, the flavours are impressively close and very well executed. Dishes are punchy, flavour-forward, and designed to appeal, with plenty of crowd-pleasing options.
This is Mo Akassar’s first solo project, and it feels deeply personal. He had a clear vision, and he followed it through with confidence.
The menu is divided into sections. Snacks include items such as chicken satay, pork ribs, and wood ear mushrooms. The raw section stood out, particularly the mango coconut salad and a beautifully prepared scallop crudo in red curry oil with pandan and kaffir lime leaf.
From the dumplings and buns, we especially enjoyed the honey soy glazed duck bao. For mains, the green curry with chicken or tofu delivered exactly what you want from a dish like this. From the wok, the kung pao chicken with cashews and sweet peppers, along with a very satisfying pad see ew of stir-fried beef, Chinese broccoli, and rice noodles, were both highlights. A comforting rice dish topped with a fried egg rounded things out nicely.
Flavours throughout were bold, fragrant, and satisfying. Creative cocktails complemented the meal and added to the overall experience. Service is upbeat and attentive, matching the energy of the room, and the whole experience feels more about the vibe and the moment than strict culinary precision.
The menu reflects Mo’s travels and personal tastes, reinterpreted through a more modern, edgy lens. This is not serious dining, nor is it trying to be. It is about energy, atmosphere, and enjoyment.
Their mission is to create a high-energy dining experience where bold Asian flavours, funky music, and playful design come together to make people feel something. I would say, mission accomplished.
A fun addition to the Miami dining landscape, ideal for a lively night out when you want good food, great energy, and a scene to go with it.
Recommended.
Happy dining,
Shanea
04/14/2026
