Each year that we have been involved with March of Dimes Signature Chefs that Chef Kevin Tien has participated, we have purchased his tasting dinner with paired drinks and always had the most amazing of times. We purchased this dinner on a Covid-zoom March of Dimes fundraiser and then sadly Moon Rabbit at the Wharf closed. There is a silver lining for everything and now Moon Rabbit has reincarnated downtown and is better than ever. The new setting is cozy with a large open kitchen and several rooms. There is no signage save for MR outside, but last Friday at 630pm, the place was jammed full and did not clear out until very late.
We settled in and ordered some of the fun drinks. I tried the Het Nuoc Cham or "Out of Dipping Sauce" with Haku Vodka, Chinola Passionfruit, lemon and Nuoc Cham--yup, FISH SAUCE. The spiciness fought the sweetness of the passionfruit and it was most refreshing. Our server Monique was a gem and always replied that it was her "sincerest pleasure" or such with a huge smile. While Chef Kevin served and described many of the dishes, Monique was assisted by Brandon with another huge smile as well as a wonderful team of superb servers!
A tiered tray of amuses arrived with Steamed Egg, Sweet Potato Glass Noodles, Wood Ear Mushroom and marinated anchovy on top--think QUICHE on CRACK! Opposite was a Chicken Liver Pate with Compressed Pear in a Savory Tart that had a nice aftertaste of spiciness. On the bottom was Pan de Sol Filippino bread with Condensed Coconut Milk "butter" that was vegan. There are many veggie and vegan options here and I was wowed by the meaty and fishy flavors they exuded. All the dishes are on FB photos.
Our first course was Tuna Crudo with Ahi Tuna, Strawberry and Tomato as well as Lemon verbena and Cilantro oil all in a tomato water with avocado, chili and fresno chili puree that was to die for. I am a huge fan of my homemade tuna tartare and this dish was a real hit with all of us!
Our first wine was Domaine Billard Pere et Fils "La Justice" 2022 chardonnay from Hautes-Cotes de Beaune that was creamy and rich and we absolutely loved it with the next course of Banh Beo or Rice Cakes with Umami Tofu Crumble, Ginger Scallion, Cured egg and Vegan Nuoc Cham(yes, vegan fish sauce!!). This dish was umami-loaded, meaty and fishy at the same time as vegan!!
Taro Pave (or Banh Khoai) is a sweet potato, yucca "pate" if you will, steamed and fried with celtuce, green mango, radish salad and coconut mousse. Another amazing vegan dish that will truly tingle your taste buds.
Stuffed Leaf of Bo La Lot is a ground wagyu beef wrapped in perilla leaf marinated in lemongrass with labne, fermented honey and pickled shallots and cilantro that was as yummy as a stuffed leaf gets. Our wine moved to Domaine Serre Besson Cru Vinsorbes 2019, a red Rhone blend we all loved and matched the meat and ingredients to perfection. I did notice that Chef Kevin has a become a bit tamer with some of the spiciness, using more fun ingredients but not overpowering. Every bite all night indeed made us want more of Moon Rabbit!
A new wine arrived as we took a break and enjoyed a delicious Chateau Magneau 2018 Graves Cab/Merlot Bordeaux (from near our new home!) and then the three "entree dishes arrived simultaneously, and we feasted:
Late Summer Cecamariti (Banh Tam Bi Chay) is a delicious hand rolled rice noodle with spinach & coconut sauce, pickled green tomato, sunflower crumble, charred snap peas, fried enoki mushrooms and pea tendrils. Another amazing veggie dish that will have you oohing and aahing!
Shrimp Thermador (Tom Hoang De) were huge U-5 Myanmar Tiger Prawns that were gloriously grilled with a Lobster Sabayon, herbs and Meyer Lemon and
Fried Quail & Tomato Rice (Chim Cut Chien)(I am glad it was not real "chien") was stuffed with duck sausage on a crispy tomato rice with clementine mustard and herbs.
We finished off the wine and then enjoyed a rest while we drank Chrysanthemum Tea with Pandan and Mint Syrup.
We were becoming quite full and almost went into shock when Chef Kevin and the kitchen team arrived with what they called the Royal Flush, every dessert on the menu and more!
We were served Hana Makegeolli Tajku and unfiltered rice wine from Korea but made in Brooklyn that had a slight fizz and intensity, making it a dessert in itself.
-Seaweed (Rong Bien) is a pandan panna cotta with coconut creme, sake and coconut granite, chocolate streusel and seaweed that defies description and was one of our favorites.
-Mango with Creamy Chocolate Cremieux, Perfilla Foam and Popping Mango Boba was very rich, while
-Mushroom (Nam) was a Chocolate Mousse, Tamarind Caramel, Wild Mushroom Streusel and Chanterelle Ice Cream
-Durian(Sau Rieng) is not to everyone's taste, but this was a fun version with durian mousse, passionfruit granita, white chocolate mousse and micro dill!
-Crepe Cake was made with Strawberries and Laughing Cow Creme Anglaise (who knew?) and Guava Jam and was like an Asian Cheesecake
-Curry (ca Ri) is a green curry sponge cake with avocado Sorbet, soursop mousse, fish sauce caramel finger lime
-Apple (Qua Tao) is a robiola cheesecake with compresses cosmic apples, malted barley streusel, pink apple sorbet, sake and honey
Needless to say, dessert here is mandatory and very very very different from what you might get anywhere I have ever been!
A bottle of Dekeyne & Fils, "Vogloniers" 2019 Champagne arrived to our delight and was followed by Mignardises of Chocolate Passionfruit Truffles and Tapioca Corn Pudding Puffs that were literally "the icing on the cake." Well, NO, I don't like icing, and the corn puffs were fab!
The Menu at Moon Rabbit is quite large, very varied and there is something for EVERYONE! I know we will be back again soon to try even more. Many thanks to Chef Kevin and the entire amazing team there for a night that we shall long remember!
