Conceptualised by Juan Amador, the chef behind multiple Michelin-starred restaurants including Alma in Singapore, House on the Moon is an otherworldly dining concept that's a restaurant, dessert shop, and bar in one.
Even its interior is teeming with bizarre energy. Metallic beams demarcate the space, futuristic light fixtures stick out at odd angles throughout the restaurants, and gizmos like chocolate mills and fermentation tanks line its perimeter.
Together with his protégée Huseyin Turan, chef Juan has dreamed up beautifully plated desserts brimming with whimsy. There’s the signature Moon Walk ($25), which pulls inspiration from the cosmic Milky Way. Buttermilk nut and yoghurt crumble are served with mascarpone cheese mousse, vanilla sponge cake domes, and yoghurt ice cream. The Black Forest ($25) is a deconstructed version of the dessert that was originally conceived in the kitchens of Restaurant Amador in Germany. Tea, blended by a tea master from Sri Lanka, has also been curated to pair with each dessert.
But it’s in the savoury selection where House on the Moon injects mystery and intrigue. Mains are whipped up through a dessert-making lens, resulting in peculiar options that actually work: handmade egg and cocoa pasta ($15) is nutty and bittersweet; gazpacho ($8) blended with green apple and cider vinegar is a fruity, juice-like take on the cold soup.
The menu might be fixed, but the mind of chef Huseyin is constantly churning. His latest creation, Garden by the Bay, is a tart that comes filled with orchid, bergamot, and lavender-infused cream. Eating it feels almost like digging into a floral bouquet, perfumed with fresh blooms and berries. But Huseyin doesn’t stop there; like phases of the moon, the menu here waxes and wanes. Soon, he'll deconstruct the tart and serve up yet another golden dessert in its place.
