As a first-generation Asian-American, Chef Kevin Tien has a story to tell through his cuisine at Moon Rabbit. His Vietnamese roots anchor the restaurant, which is named for a heroic rabbit in a classic Buddhist Jakata tale. Chef Tien’s modern spin on Vietnamese classics has earned his eatery a lot of buzz.
Sit down for dinner and drinks to experience his creativity firsthand. Start with the savory foie mousse tart, topped with five-spice foie gras mousse and tamarind-onion jam, or try the cassava-coconut corn bread with lime leaf and cultured butter. Then share a handful of elevated Vietnamese tapas like the summer bap xao, featuring charred corn and toasted coconut mousse, alongside the crawfish and noodles, complemented by confit garlic miso and crab fat liaison. For the main course, savor roasted branzino paired with turmeric curry and dill, or the banh hoi dac biet, a dish of woven noodles with Vietnamese galbi short rib, lemongrass pork, and salt and pepper shrimp. Save room for the kem vai for dessert! It showcases lychee semifreddo with hibiscus granita, yuzu lime streusel, and summer herbs.