Dempsey Hill has always been an expat go-to for fabulous food and beverage concepts. And a new arrival, MOONBOW, is certainly making its mark on this competitive dining scene. Stepping into the warm and romantic space with bright and airy ceilings, the soft pink hues and brass touches ooze a modern yet comforting ambience.
Fusing modern European cuisine with an Asian touch, Chef Heman’s desire is to bring you on a dining adventure that will take you to the moon by experiencing dishes so good they will make you fall in love again. Our table has an embracing velvet booth and is adorned with simply stunning ceramic plates which appear to have been smashed in half in a dashing artistic way (Chef is also a talented ceramist).
Our palates are cleansed with creative cocktails from the dedicated bar, the Italian Connexion – gin, honey, bubbles, citrus and cucumber caviar and Beet the Beat - Espolon Blanco Tequila, Cointreau, Citrus, Beetroot Paint – where the more time passes, the more colourful the drink becomes.
Commencing the meal is one of the most innovative and eclectic amuse bouches we’ve ever experienced – a generous sphere of cotton candy adorned with flowers and garnishes that provide a salty touch to offset the candy sweetness.
Appetisers are beautifully delicate and live up to their delightful names –Garden of Escargot and Moonbow Oyster Bay. The peach hued escargot are served on a garden of micro cress, lychee pearl, mushroom soil and mashed edamame. The impressive Oyster Bay has a nest containing oyster leaf (a special leaf from Africa which genuinely tastes like an oyster – perfect for the vegetarians) along with ice smoked Fine de Claire oysters bathed in yuzu gel, cucumber pearl and yuzu granita.
Highlights of our mains, which are made to easily be shared if you wish, include the Tomahawk de Swine and the Black Silkie Poulet. The Tomahawk is a 4 day aged young pork tomahawk chop complemented with roasted garlic, caramelised lime, pineapple compote and Chef’s special BBQ glaze. The Black Silkie Poulet is a chargrilled black chicken leg with garlicky crumb, Bearnaise sauce, mashed wolfberry, black garlic purée, ugly (yet delicious) heirloom tomatoes and chives. Both dishes marrying flavours of the east and west in an intricate and luscious manner.
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Dessert, named the Treasure Drawer (and again made for sharing), was indeed a treasure with the main event being the pistachio chocolate souffle almost outshined by the granita that is made at your table. Other delectable delights included Mango Passion Mousse, Petite Apple Crumble Tartlets, Financier Raspberry, Chocolate Pralines, Yuzu Star Anise Pate fruit and Truffle Cheese Macaron (the latter being my personal favourite).​​​​​​​
MOONBOW is a beautifully executed concept, from its décor, attentive service, to its upscale bar menu and exquisite east meets west dishes. On an island where we are spoiled for fantastic restaurant concepts, it is still able to deliver a unique and innovative take on fusion cuisine. It is most certainly a dining experience where you can fall in love again.
a. Block 10 Dempsey Rd, #01-21 Singapore, Singapore 247700
w. www.moonbow.sg/
s. www.facebook.com/moonbow.sg/
t. +65 9010 2717​​​​​​​
Opening Hours: Monday to Friday: 11.30am – 3.00pm (Last order at 2.30pm) 6pm – 10.30pm (Last order at 9.30pm) Saturday & Sunday: 10.00am – 3.00pm (Last order at 2.30pm) 6pm – 10.30pm (Last order at 9.30pm)
Menus: 2-Course Weekday Set Lunch: $35++ 3-Course Weekday Set Lunch: $45++ 4-Course Weekday Set Dinner: $79++ 5-Course Weekday Set Dinner: $99++ À la Carte Menu is also available
*Private Room is available with a minimum spending of $1,200
About Rebecca Assice
Rebecca Assice is the Founder and Director of Virtual Room in Asia Pacific. The future of entertainment is now here with Virtual Room – the world’s best team-based virtual reality experience located right in the heart of Chinatown, Singapore. Expat Choice readers enjoy a 15% discount when you book Virtual Room experiences with code EXPATCHOICE15 and receive a 15% automatic discount when booked online at HERE
