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The congee was really thick and creamy, and wasn't too salty either. What sealed the deal was the fact that the fish slices were really fresh - there was virtually no fishy odour.

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Two things stood out: the sambal chilli and the crispy rice bits inside - I'm quite at a loss as to how to describe how wonderful the experience was.

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Even at 8pm at night, the roasted pork belly skin retained its crackling crispness, punctuating each bite with a distinctive pepperish-saltiness. But given that the meat slabs had been out in the open for hours, there was a certain dryness to it which compromised the integrity of the pork belly (see how it's disintegrating) - and hence, the overall experience. Nothing that couldn't be remedied by the twin Band-Aid of Chinese cuisine - chilli and gravy - but it definitely pays to be early with this stall.
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The [Steamed Cheong Fun with BBQ Pork] was amongst the stars of the show for us: Slim rice flour skin stuffed with an abundance of char siew chunks, and drenched with a light savoury sauce imbued with delightful herbal undertones.
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So much depth in the [Dark Chocolate] - a sensational scoop of sweet creamy goodness with very persuasive tones of dark chocolate-y bitterness - while the grainy [Black Sesame] was almost reminiscent of the gooey black sesame paste oozing out of tangyuans.
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And unsurprisingly, the croissants fall short of such high standards.
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But that's not necessarily mean the croissants here are substandard, since Lune is practically in a league of its own. The [Kinder Bueno Mochi Croissant] ($5) we had was one of the CRISPIEST we had in Singapore. Not as buttery as we'd have liked, but good enough. It was a little hard though - potentially because the croissants were left exposed to the chilly air-conditioning and it was about 4pm when we bought it at their pop-up store. We will be back to try the other flavours, but maybe slightly earlier in the day.
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Of them all was the [Risotto in Truffle Cream sauce] which stuck with us longest.
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The truffle cream sauce was impeccably done - rich yet not overbearing, with a truffle aroma effusive in its delivery. It came served chock-full of mushrooms, as if a sheepish apology for the absence of truffle shavings so prominently advertised by the major food bloggers. We would have liked the rice to be cooked a tad longer to get that lovely softness and plumpness - which we doubt was achievable in the 10-ish minutes it took for the risotto to reach the table. In sum: Hardly the tour de force in risotto-making, but it was enjoyable enough to elicit nods and smiles between us.
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What really caught our attention was the quirky [Deep-Fried Charcoal Chilli Crab Meat Balls] ($7.50) - which P so tastefully dissected for this photo.
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The flaky exterior was oh-so-very light and crumbly, carrying very slight hints of yam. That gave way very quickly to its fiesty core of soft spicy chilli crab meat - a very curious yet interesting combination of textures and flavours in each bite.
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And it's nothing like we've tasted so far re wanton noodles!
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We enjoyed the well-marinated pork slices which they were so stingy with (we'd actually rate them higher than those lousy strips of charsiew in the Singaporean rendition), as well as the fat juicy wantons. Noodles was REALLY starchy with a very distinct pork-ish flavour. It was so good, we ate bowls clean without any of the provided chilli paste which was more sweet than spicy - although we'd imagine that a spicier version would complement the noodles very well. This was essentially the love child of bak chor mee and wanton noodles, but more the former than the latter - we really enjoyed it.
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The crispy batter is usually what makes or breaks the tonkatsu, and here we thought it was pretty well done! Very flaky and light without the greasiness of cheaper renditions.
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Despite not being their signature ramen, the [Tonkotsu Original Ramen], priced at merely $13.90 pre-taxes, far surpasses any tonkotsu variants we have sampled so far.
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While the tonkotsu broths at Tsuta and Ippudo deliver far more assertive, in-your-face pork flavours which diminish very quickly into post-meal guilt and greasiness, the broth here was wondruously complex and nuanced. Here the sickening oiliness was virtually absent; it was clean, light and nourishing - almost reminiscent of Chinese chicken soup - yet it possessed such depth and focus, the robust umami flavour permeating each mouthful. A definite must-try, we'll be back for more.
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