Moonshine 152

For Chef Asia Mei, cooking has always been more than a career. It’s a calling.

“It’s about dedicating everything that you have to your passion and providing an experience to people within these walls that they haven’t really seen in the city before. I do it because I really love it.”

And you can taste that passion on every plate at Moonshine 152.

Tucked next to the Broadway T stop in the heart of South Boston, Moonshine 152 has been a beloved neighborhood spot for over a decade. That’s because chef and owner Asia Mei has created a vibe that makes you smile the second you walk through the door.

“I always envisioned that if you came into my living room, you’d be welcomed and recognized. We really appreciate everybody.”

And what the kitchen brings to your table can only be described as delicious.

“I try to take all of my fine dining technique and training and build it into a place where the food and beverage are done with finesse, but presented in a way that’s approachable and fun. Everything is meant to speak to someone’s favorite nostalgic dish—the kind of food you crave and keep coming back for.”

The dishes at Moonshine take your tastebuds around the globe, with options like spicy crab rangoon stuffed with a jalapeño crab filling.

“We do our own twist with roasted jalapeño cream cheese and real crab. The wonton wrappers are extra thin, super light and crispy, and fried to order. Then they’re drizzled with a sweet chili sambal glaze. I joke that I’ve never met a crab rangoon I didn’t like, but these are next level.”

For a cafeteria classic with an upscale twist, there are the Party Tots, smothered with citron butter, truffle teriyaki, and Asian pear kimchi.

“When you first bite into them, there’s sweet, umami, salty spice. The crunch of the kimchi, the creaminess of the butter, and the truffle teriyaki all come together—and it just makes sense.”

There’s even a spin on scallops and bacon using stuffing.

“We take homemade pecanwood bacon and wrap it around caramelized onion sourdough stuffing, then drizzle it with candied ginger aioli. I never thought I’d find something better than a bacon-wrapped scallop, but these are a pretty good rival.”

The buttermilk fried chicken wings are so good, you’ll want them twice—once as an appetizer with poblano ranch and again as an entrée over Belgian waffles.

“We top that with our homemade honey cinnamon butter, then drizzle it with a bourbon maple sriracha glaze. It’s incredible.”

The Ron Swanson Chipotle Pulled Pork Scallion Pancake Quesadilla is a mouthful to say, but absolutely worth it—swapping the tortilla for a crispy scallion pancake.

“I never thought a quesadilla could be better than a quesadilla, but when you start with a homemade scallion pancake, it blows your socks off.”

Other standout dishes include pan-fried carnitas birria tacos topped with pickled red cabbage salsa and smoky sriracha mayo, served with a rich dipping jus.

“The only way a taco gets better is when you serve it with its own dipping sauce. There’s sweet spice, crispiness, and plenty of cheese—it’s like a cross between a French dip and a taco.”

The entrée menu is packed with comfort food favorites, from juicy burgers to Asia’s take on her mom’s fried rice, amped up with duck liver for added depth.

There’s a tender Spanish-style steak with patatas bravas, and classic chicken and dumplings featuring a slow-cooked, pot pie-style base with pillowy gnocchi.

“The gravy, chicken, and vegetables come together for a rich, comforting dish, and the dumplings are fluffy little bites of heaven. You’ve got to try them.”

Two comfort food classics come together in the Meatloaf Stroganoff.

“I took meatloaf—good—and stroganoff—good—and put them together to make something great. It’s the best version of meatloaf you’ll ever have.”

The nostalgia continues through dessert, with classics like butterscotch pudding that bring you right back to childhood.

And for something more modern, the Dubai Chocolate Waffle Sundae layers Belgian waffles with pistachio ice cream, toasted filo, chocolate sauce, whipped cream, and pistachio butter.

“It takes the concept of dessert to the next level.”

After more than a decade, Moonshine 152 is still thriving on creativity, hospitality, and heart.

“We want to represent South Boston as a dining destination and Boston as the incredible city that it is. This is my way of contributing to that.”