LUNA, the Singaporean homegrown patisserie born out of a passion for dessert, is proud to be opening its second outlet in the colourful neighbourhood of Joo Chiat.
Embark on an exploration of ‘New Frontiers’ at LUNA’s new outlet featuring a menu of sweet and savoury treats never before served. Aptly named as ‘New Frontiers’, the new collection of cakes and tarts shines the spotlight on interesting ingredients such as buckwheat, rhubarb, cassis, the humble tofu and more.
Adopting a sleek industrial chic aesthetic, the new address boasts an open-format space composed of raw concrete walls, exposed brickwork and a textured stone-and-marble counter. Finishes reminiscent of the Industrial Age are ever-present throughout the cool concrete enclave.
Greeting one upon arrival is the patisserie’s first specialty chocolate-making showroom which dominates the front of house. Framed by glass windows facing the dining area and the walkway outside, customers and passersby get to peek into the process of the making of one of LUNA’s new highlights – nine fun flavours of handcrafted chocolate bon bons that will be given complimentary to customers.
The playful presentation of the Tofu ($8.50) is in itself a masterpiece. Resembling the actual protein with its unruffled, snow-white sheen, this entremet encases within layers of moist vanilla sponge, vanilla mousse and an intriguing blend of hazelnut praline and silken tofu. Contrasting against the soft textures is a surprise element of crunchy toasted buckwheat. Who says dessert has to be sinful?
Something more indulgent presents itself with the Cassis Chocolate ($9) that sandwiches striking purple-hued cassis cremeux and crispy white chocolate feuilletine between plush layers of classic chocolate Victoria sponge. Rounding off the intense berry flavour of cassis and rich chocolate notes is a mildly tangy top layer of vanilla-infused mascarpone mousse and a smattering of decorative edible flowers.
Cradling luscious 46% milk chocolate cremeux, chopped walnuts and caramelised bananas in a buttery vanilla tart shell, the Caramel Banana Chocolate ($9) is an amalgamation of decadent flavours that will win over any sweet tooth. For added visual effect, a thin layer of transparent jelly is draped over the top and dotted with bright violet-coloured petals.
Literally embodying the meaning of the word ‘pretty’ is the Rhubarb Strawberry ($9), which features delicate strawberry mousse and tangy rhubarb strawberry compote cloaked in glossy pink mirror glaze, atop a vanilla tart shell filled with fragrant almond frangipane. A fluffy trim of desiccated coconut around its midriff and decorative touches of tiny fuchsia blooms and edible silver foil completes this beauty queen’s elegant look.
Not feeling like cake? Dig into the Strawberry Vanilla Panna Cotta ($9.50), which alternates layers of creamy vanilla panna cotta with sweet strawberry cremeux in a tall serving glass. Generously topped with crunchy granola and juicy sliced strawberries, this refreshing dessert is just right as a post-dinner dessert that will not weigh down the tummy.
Alongside contemporary desserts and petit gateau, classic bakes in rotating flavours are also on the menu at LUNA. For a light teatime treat, order up a slice of Lemon or Orange Pound Cake ($7 each) or pair an afternoon cuppa with a dainty Vanilla or Pistachio Madeleine ($2.50 each).
To complement their sweet creations, LUNA Joo Chiat also offers savoury bakes in the form of homely quiches with wholesome fillings such as Forest Mushroom ($7) and Salmon Spinach Pesto ($7.50).
Alongside the new and novel, LUNA’s classic signatures and crowd bestsellers continue to headline the menu here as well.
Do not miss the Orh Nee Cake ($8), a pastel purple beauty made of vanilla sponge layered with velvety yam ginkgo paste, topped with coconut Chantilly cream, white chocolate pearls and desiccated coconut. The Goma x PB ($9) is a nod to Japan with Japanese black sesame sponge layered with freshly churned peanut butter ganache laced with roasted sesame seeds, goma paste and silky goma Chantilly cream.
The Matcha Opera ($8.50) takes green tea to new heights with matcha chiffon sponge filled with matcha mousse and matcha ganache before it is topped off with Chantilly cream and more matcha powder. Last but not least, the LUNA 2.0 ($9) is chocolate indulgence at its best, with Valrhona Guanaja 70% chocolate mousse embellished with hazelnut sponge and dressed in a dark chocolate glaze.
Within, a crunchy core of crushed hazelnuts, salted caramel, hazelnut dacquoise and dark chocolate-coated feuilletine hides, waiting to be unearthed with the first dip of the fork.
In its new specialty chocolate-making showroom, LUNA’s chocolate bon bons are handcrafted live for the eyes of all who walk and stop by. That intricate process can be tasted in nine fun exquisite flavours, namely Orh Nee, Salted Caramel, Hazelnut, Matcha Yuzu, Pistachio Raspberry, Strawberry, Goma Peanut Butter, Mango Passion and Oolong.
As the season of cheer and merry-making beckons, LUNA has prepared two spectacular limited-edition items that are bound to sweeten any Yuletide party.
Adorably shaped like a three-tiered Christmas tree, the Triple Chocolate Christmas Tree Cake ($82) is visually apt for the occasion. On a base of almond sponge and crispy feuilletine are three distinct layers, each composed using a different type of chocolate so that every mouthful is indulgent, but not cloying.
The luxe bitterness of dark chocolate mousse is offset by sweet caramel milk chocolate mousse, while the peak of yoghurt and cream cheese white chocolate provides a mild tang to alleviate the richness of the whole cake.
For sharing, the Sweet Celebrations Christmas Set ($39) is a box of four exquisite pastries specially designed for the festive season.
Pre-orders are now open for delivery or self-collection (at LUNA Amoy) from 5th to 31st December 2022. Order now from luna.sg.
a. 121 Joo Chiat Rd, Singapore 427410
w. luna.sg
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