MOONBOW

Untrimmed 4-Day Aged Young Pork (a 9- to 10-month old young pig) Tomahawk Chop,sous vide for 14-16 hours till tender, glazed with BBQ sauce with hints of garlic and onion that special created by chef Heman
,served with Roasted Garlic, Caramelized Lime and Pineapple Compote.
💰68++
📍Moonbow.
Block 10 Dempsey Rd,#01-21.

Moonbow Oyster Bay ($10++/piece, minimum 2) Ice Smoke Fine de Claire Oysters, Oyster Leaves, Yuzu Gel, Cucumber pearl, Yuzu Granita

Garden of Escargot ($23++) Hors d'oeuvres with Fresh Micro Cress, Truffle Gelato, Lychee Pearl, Mushroom Soil, Mashed Edamame, Sourdough Toast
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Location: Blk 10, Dempsey Road, #01-21, Singapore 247700

@moonbow.sg opened in Dec 2020, a 4,500 sq ft beautiful restaurant located at Dempsey Hill specializes in modern European cuisine with an Asian influence helmed by Herman Tan
.
Tomahawk de Swine ($68++) The meat is aged for 4 day and sous vide for 14-16 hours. The BBQ Glaze is prepared using Chef Heman’s special recipe with hints of garlic and onion that pairs well with the roasted garlic.

Feature
💕Fermented Red Yeast Wine - main.
Filet de Barramundi cooked with Fermented Red Glutinous Rice Wine, Oyster Mushroom,Sweet Alyssum Flowers.
Its succulent with a crisp delicate skin and flavour of little sweet and sour from Fermented Red yeast works really well with the Barramundi.
💰$38++.
💕Moonbow Oyster Bay - Small Plates.
Start with the Oyster leave to open up the palate and follow by Ice Smoke Fine de Claire Oysters served with Yuzu Gel, Cucumber pearl, Yuzu Granita,
💰 $10++/piece, minimum 2
💕Garden of Escargot - Small Plates.
Inspired by a rainstorm in Singapore,  Chef Herman Tan represents Hors d'oeuvres with Fresh Micro Cress, Truffle Gelato, Lychee Pearl (as a rain drop), Mushroom Soil, Mashed Edamame, Sourdough Toast.
💰$23++
💕Jerusalem Artichoke - Soup.
The balance flavours of Jerusalem Artichoke soup served with 64 °C Sous Vide Egg , Caviar, Sunchoke Chips.
💰$25++

📍Moonbow.
Block 10 Dempsey Road, #01-21