The ever-evolving dining enclave of Dempsey Hill is set abuzz with the entry of Moonbow, a beautifully appointed restaurant that specialises in modern European cuisine with an Asian accent.
Conceptualised by its co-owners Dylan Soh and Chef Heman Tan, ( who is also an author of numerous books on ceramics - his other passion ) diners can expect every step of the Moonbow experience to be a picture-perfect moment, from the enthralling interior washed in pastel and champagne hues, to the delectable dishes served on vibrant ceramic tableware designed by the artistically-inclined Chef Heman Tan. Moonbow takes its name from the rare, natural phenomena, also known as a lunar rainbow.
As moonbows are often regarded as a symbol of hope during difficult times, it is a fitting name for the restaurant, which was Chef Heman’s beacon of light amidst the past year's challenges.
“Moonbow was conceptualised during and despite the difficult circuit breaker period. Just as we were brainstorming names for the restaurant, a ray of light appeared next to the moon that very same evening. Inspired by it, we decided on the name Moonbow. We hope Moonbow will delight our guests with a unique and unforgettable dining experience,” Chef Heman shares with Expat Choice, who is also known as Iron Man Chef for his active participation in triathlons. The triple threat one might say, - in a very good way - chef, artist and athlete.
The adventure begins as guests are ushered into the spacious dining area with a high ceiling where they are greeted with soft pastel hues of champagne and blush that are juxtaposed with accents of gold. Put together by the co-owners, the interiors come together to create a sense of timeless elegance.
A striking centrepiece, a feature wall showcases a 4.3 metre tall tree meticulously pieced together from separate, naturally dried branches collected in a private garden. Each branch is adorned with magnolia flowers, tastefully matching the dining space interspersed with blooms of orchids.
A glass wall separates the main dining area from the kitchen, where guests can witness Chef Heman and his team in action while savouring the delicious creations. The 4,500 sq ft venue also houses a private dining room which seats eight people, perfect for intimate meals with friends and family.
Past the handsome forest green bar with its matching marble countertop is a small doorway that leads to the patio. Overlooking an expansive field, the patio evokes a sense of calm and beckons guests to slow down and take a breather. Here, pastel tones give way to rustic rattan and wooden touches, and when night falls, the overhanging lanterns come to life, enveloping the space in a soft ambient glow.
With over 38 years of culinary experience, Chef Heman ( pictured above ) seamlessly merges his love for Asian ingredients and Western cooking techniques. The menu reflects heartwarming snippets of his culinary journey along with contemporary interpretations of dishes that he enjoys cooking for his family.
Savour an array of starters such as the Garden of Escargot ($23++) with fresh micro cress, truffle gelato, lychee pearl, mushroom oil, and mashed edamame. Best eaten by combining the different elements of the dish together in a single bite, Chef Heman was inspired to create this dish after observing snails in the park during a particular rainy day.
Alternatively, try the delicate Moonbow Oyster Bay ($10++ per piece), featuring Fine de Claire oysters served with oyster leaves, yuzu gel, cucumber pearl, and yuzu granita. Refreshed, elevated takes on treasured home recipes include the Black Berry 4-Grain Healthy Rice. Comprising a blend of four different grains - black berry rice, red rice, barley and pearl rice - the dish was first created for his diabetic mother.
At Moonbow, the 4-grain rice is mixed with olive leaves and Chinese lap cheong sausage for added bite, and paired with either roasted pork jowl “Ton Toro'' ($38++) or “Impossible” meat patties ($28++). A dish that will evoke emotional memories is the Black Silkie Poulet ($38++) where Black Silkie Chicken leg is char grilled and served with garlicky crumb, bearnaise sauce, wolfberry mash, black garlic purée, heirloom tomatoes, and chives.
The creation was inspired by his wife who craved for sesame chicken during her confinement. Chef Heman could only find black chicken during one visit to the wet market but the dish turned out well. Since then, Chef Heman has been experimenting with different techniques to cook black chicken.
Other highlights include the Fermented Red Yeast Wine ($38++) which comprises fermented red glutinous rice wine and oyster mushroom, served with Filet de Barramundi, and the Tomahawk de Swine ($68++), a specialty unique to Moonbow as it is the only restaurant in Singapore to use an untrimmed tomahawk chop from a 9- to 10-month young pig.
Aged for four days, the succulent cut is served with roasted garlic, caramelised lime, pineapple compote and a homemade BBQ glaze. An accomplished ceramicist, Chef Heman channels his creative energy into enhancing diners’ experience with custom-made ceramic plates. A reflection of his optimistic outlook on life, the colourful tableware pairs beautifully with the dishes and is an integral element of the Moonbow experience.
a. Block 10 Dempsey Rd, #01-21 Singapore, Singapore 247700
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
