Delectable Asian-style doughnuts are coming to Dallas' Greenvile Avenue: Mochio Donut, which specializes in irresistibly chewy, bubble-shaped doughnuts, is opening at 5420 Ross Ave. #160, taking over the space vacated by Milk + Cream (the ice cream shop which closed in late December and is relocating to 1929 Greenville Ave., who knew).

This is a second act of sorts for Mochio, which first opened in Allen in April 2023, doing trendy "bubble" doughnuts made from mochi, a Japanese sticky rice dough which creates a doughnut that's deliciously chewy.

Mochi doughnuts first originated in Japan, shaped in a ring with bubble-like holes, also known as “pon de rings." Like regular doughnuts, they can be eaten plain or else with icings and toppings like cereal, marshmallows, and nuts.

They started showing up in DFW in 2018, mostly in the outlying suburbs, especially Carrollton, home to dozens of Asian restaurants and bakeries.

Mochio debuted in 2021 as a ghost kitchen off of I-35 and Mockingbird Lane, then graduated to brick & mortar shop in Allen. The location closed at the end of 2023, and the previous owner sold the concept to a new team. That includes Antoine Huynh, a chef and restaurateur from Florida who relocated to Texas to develop it for Dallas.

They're currently working on the renovation of the space and are hoping to open in February.

Huynh says they'll maintain Mochio's current menu but also add some new specialties that reflect his background as a Vietnamese chef and restaurateur.

The basic doughnut is the original glaze, and from there it's more than 15 varieties, ranging from familiar flavor profiles like strawberry glazed, milk chocolate glazed, cookies & cream, and dark chocolate glaze with toasted almonds; and on to less common (and more intriguing) choices such as:

• Tiger churro: Hot and fresh mochi doughnut tossed in cinnamon & sugar, topped with a drizzle of dark chocolate
• Mango coconut: Mango-flavored icing topped with coconut flakes
• Ube with toasted coconut: Buzzy ube, also known as purple yam, a sweet and gentle flavor and vivid purple tint, topped with toasted coconut flakes
• Taro pebbles: Creamy taro-flavored icing topped with crunchy colorful Fruity Pebbles cereal

A single doughnut is $3.25 and a half dozen goes for $15.

"It'll be mostly doughnuts," Huynh says. "But we'll also do Vietnamese coffee the authentic way."

He offers more detail on the process of making authentic Vietnamese coffee:

"You start by using coarsely ground dark roast coffee beans, commonly a blend of Robusta and Arabica," he says. "Place a metal drip filter (phin) over a glass or cup, add the coffee grounds, and pour hot water over them. Let the coffee drip through the filter, which may take a few minutes."

"Condensed milk is often added to the brewed coffee, providing sweetness and creaminess," he says. "Adjust the amount of condensed milk to your taste. Stir well, and you'll have a rich cup of traditional Vietnamese coffee."

They'll also offer a twist: cold foam, which is its own trend, consisting of a fluffy, super-creamy topping of aerated milk that floats atop cool beverages, usually coffee.

"In addition to traditional Vietnamese coffee, we'll offer an option to top it with creamy cold foam in flavors such as pandan, ube, vanilla, and strawberry," he says. "I think that's something new in the Dallas area."