Not our first time visiting this lovely crew. It’s a very enjoyable experience watching the creative process, carefully prepared and being plated. The crew are attentive and have timed each course well. The flavours in this menu seemed a little bit more toned down compared to the first time we went. Spring flavours were captured using heaps of refreshing herbs, with the perfect balance of salt, lots of oil and essence. The pork was a good finisher, generous and fatty. Hubby got the wine pairing and was pleased with each selection.

This is a great place to relax. It feels novel in little Singapore, like a paddock to plate experience except that we haven’t the luxury of cos of land constraints. At this point it feels like a exclusive tapas bar cos of the open concept. I reckon it could probably fit more chairs in, and might actually improve the shared experience between groups.

Hands down one of the best meals I have had at this price point – I even asked why they are not charging more because the experience felt more valuable than what we paid.

Dishes were so tastefully creative in both recipe and presentation. Everything was delicious from start to end but the standouts for us were the Spring Fever which came with a beautifully creamy asparagus soup, and the Green & Yellow which came with a slow cooked sous vide iberico pork (+$12 for the pork but 100% worth it). They also have a great selection of curated teas hand picked from Sri Lanka, one of which we bought to the bring House on the Moon home!

We sat at the kitchen counter and received attentive, friendly and top notch service from Hüseyin and his team – their humility far more comforting than the arrogant service of many fine dining restaurants I’ve been to at 2-4x this price.

Glad we found this hidden gem and proud to be sharing it. Definitely give House On The Moon a visit – you won’t be disappointed.

Thanks a lot for the wonderful experience, I’ll surely be back for the new menu next season!

Edit: don’t be phased by the “dessert dining” branding, it’s very much a savoury experience throughout and ending with dessert as you would traditionally find at any restaurant. We were told the dessert dining branding alludes to the dessert techniques and minor dessert ingredients used to create the savoury dishes.

Worth one star Michelin

A real hidden gem. The chef and his team puts heart and soul in creating beautiful visual, soul and tummy feasts! The service was great, we had a good time and was served well. Good wine pairing recommendations. It’s a real hidden gem as it is unexpected to find such fine food in the location. The ambience of the place is quite casual (open public bar counter concept), a bit mid-matched with the fine dining experience but the food is definitely of fine artisan quality!

Their spring breeze was delectable!
Thumbs up to the chef & whole team

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