If you’re looking for a place where food is served as medicine, no one does it better than Market On Malvern café. With a masters in clinical Nutrition, Dr Anthony Yeoung has created a cafe in a shared space with his other business, “Being well” health care. The café and clinic side by side thereby tackle every aspect when it comes to improving peoples health. By providing diagnostic tests, nutritionists, naturopath consultations as well as the café that serves foods prescribed by professionals, Anthony now has created the perfect platform to elevate people’s food choices. The innovative menu that has been created by an ex Nobu Chef, supported by a team of Naturopaths, Doctors and Nutritionists. It has been specifically formulated aid in sleep, digestions, immunity, energy and stress. MOM is certainly a café like no other. We sat down with Dr Anthony Yeoung to gain more insight:
Mon – Fri: 7.30am – 4pm
Sat & Sun: 8am – 4pm
$ $ $
Food for me has always been medicine. My life has always been about eating with purpose. That’s the way I practice. Here, I have created dishes that have been researched, validated and curated to meet that purpose. I don’t eat something because it tastes good, everything I eat does something for me. That’s my health journey.
How did your passion for nutrition begin?
When I was 17, I was 89kg overweight, I was on antidepressants and I would take antibiotics. When I was 18 I looked at myself and I thought this is not on, so I started to really shift my attention. For the last 20 years I haven’t looked back, I no longer get sick, I am always energetic.
What lead you to open MOM café?
I have been practicing as a chiropractor for 20 years. I also have a masters in clinical nutrition. From the clients I’ve seen, I’ve noticed there has been a lot of gut issues; especially on two levels. One, from a food level and two, from a neurological level. I also noticed people are developing a lot more intolerances, sensitivities and allergies. A lot of patients don’t know where to eat or what to eat in order not to have reactions.
What was the vision for the café?
In terms of clients, I want to change the way we live our lives. Some people may understand food is medicine but they don’t actually live it. We want to provide that place where they can live it, hence we started this journey.
As we evolved this café, we decided it would be completely gluten free. I don’t like gluten. In the last few years I’ve also noticed people having a lot of issues with FODMAPS, particularly fructose sugar molecules.
So, how do you design the menu here?
We’ve created a menu not only based on the five main areas we feel are issues for people; digestion, sleep, immunity, stress and energy but also developed a completely gluten free kitchen and low FODMAP options.
Every single dish has been researched and backed up by a range of professionals.
Then it was about making the dishes really tasty, so we then on boarded David Zinek, the ex Nobu Chef. He worked with us for about 8 weeks when we were taste testing the menu.
So how do you incorporate the health care side of the business?
I see food as part of health care. After a consult, they can come across here and eat the exact type of meals we suggest to them. They walk out of here believing eating with whatever condition they may have is achievable and tangible and still enjoyable!
From our perspective it makes the experience surreal, when you walk out and see you clients eating the meals we’ve created.
What’s your favourite dish on the menu?
Depends on what state I’m in. I find for me, my gut needs to be cleansed out with something warm to hot first thing in the morning. So the pho with Zucchini noodles and chia is designed specifically to reduce neural activity and also add omega 3. What’s very popular here though is the caramelized sweet potato and also the miso eggplant.