MOON RABBIT tasting menu(Washington DC) makes your mouth water!(11/16/21)

 Each year at March of Dimes Signature Chefs we always buy a ton of dinner to use with friends during the year. Last night 12 of us gathered to use one from two years ago as we lost more than an entire year of these events. We gathered in the private dining room as Daniel served us delicious refreshing cocktails made of a Merlot reduction, St. German and Prosecco; I think many of us had seconds! Our meal was supposed to be a 7-course tasting but it started with an course that Chef Kevin Tien calls "Bread." We have had these amazing Turmeric Mantou Buns served with Cultured Honey Butter and Chili Crisp(really small pieces)on top that when spread on the warm buns melt so fast that you cannot resist popping half the bun in your mouth fast to keep the butter from running off! (Fotos on FB). These are indeed filling, but well worth trying when you come in for dinner at this gorgeous dining venue overlooking the water on the Wharf in the Intercontinental Hotel.

Next was a divine Crudo of Citrus Cured(in salt, sugar and seaweed) Wester Ross Salmon with Green Apple Nuoc Cham(spicy fish sauce), Moon Grapes, Celery & Puffed Grains. One of our guests declared that if all salmon were like this, she could eat it daily! I have to agree as the fish just melted in your mouth and the seasonings were sublime with that added crunch from the rice for fun. Our first wine for the first courses was a yummy Gradis Ciutta Collio Pinot Grigio 2020 from Robert Princic in Italy. We then moved on to a wonderful Dido blend from Montsant in Catalunya of Macadeu, White Grenache & Cartoixa 2017.

Australian Lamb Tartare with Cumin, Fennel, Shaoxing Pickled Shallots and Dill was served on a Large Crispy Banh Hoi (rice vermicelli cracker). These were the same crackers Chef Kevin used last week at this year's March of Dimes event but in that venue they had pate with spicy cherry jam!! The tartare was amazing and the dish allowed the meat to truly shine.

Siu Mai or Chinese Sausage Pork Boudin was served with a Mascarpone Hot Mustard --think fried wontons on crack!! OMG, what a great flavor and fun treat. Next came a Steamed Icelandic Cod with Cured Radish & Ginger Scallion Dashi. The fish was delicate and flaky and the radishes were so pretty we did not want to touch the magnificent plating.

We moved on to a yummy 2018 Duckhorn Merlot from Napa which was served with the amazing pasta course that I had requested as it was on the menu several weeks earlier for a James Beard Foundation fundraiser at Moon Rabbit. Everyone went insane over the Temomi Ramen Noodles tossed in XO Beurre Monte with Crawfish, Aromatic Panko and Chinese Sausage!! This dish could win a prize in any competition--as indeed they all could have, We were approaching "full" and thankful that the Beef course was small and simple yet full of flavor. Reverse Seared Ribeye was on a bed of Clementine Puree that was tart and a great foil for the met as well as Black Pepper Fish Sauce and Caramel Grilled Scallions. Shallots & garlic finished off the meat to perfection.

The dessert was another revelation and one of our guests who hails form Singapore was thrilled to see Ube on the menu. It is a Fiipino yam that is used for sweet desserts and his favorite is Ube ice cream. Last night it was Ube Flan with Palm Sugar Caramel, Coffee Gelee, Chocolate Streusel, Condensed Milk Ice Cream and Hazelnut Foam. I can only describe it as akin to panna cotta, but again "on crack."

we left thrilled to be of help to such a good charity and also knowing we would be back again soon as we still have one more similar tasting meal form last year's March of Dimes fundraiser on Zoom. Thanks to Chef Kevin Tien, our server/barman Daniel and the magnificent team at Moon Rabbi headed by Satoko at the front of house!