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House on the Moon

4.5 (11 reviews)
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  • Dishes

    Menus

    Haute Dessert Dining Menu

    Haute Dessert Dining Menu

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    Dishes We Love

    Cauliflower Couscous, Blue Moon, Beef Cheeks, Moon Walk, Kalea65, Black Forest

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    Vouchers

    SOLD OUT
    -10%

    $50 Cash Voucher / TUE-SUN / ALL DAY

    10% Discount (TUE-SUN, ALL DAY)
    $45$50
    SOLD OUT
    -10%

    $50 Cash Voucher / TUE-SUN / ALL DAY

    10% Discount (TUE-SUN, ALL DAY)
    $45 $50
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  • Reviews

    4.5 (11 reviews)
    5.0
    (7)
    4.0
    (3)
    3.0
    (1)
    2.0
    (0)
    1.0
    (0)
    • 25 Jul 2022 Review by Tripadvisor traveller wendyn97
    • 3 Jul 2022 Review by Tripadvisor traveller Orator11
    • 15 May 2022 Review by Tripadvisor traveller kimwillrule
    • 11 May 2022 Review by Tripadvisor traveller FaridaL175
    • 5 Dec 2020 Review by Tripadvisor traveller Jingpei
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  • About

    Location

    Dhoby Ghaut

    1 Selegie Road
    #01-12
    Singapore (188306)

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    Cuisine
    Fusion, International
    Open Today

    Monday
    12:00 PM-03:00 PM,06:30 PM-10:00 PM

    Tuesday
    12:00 PM-03:00 PM,06:30 PM-10:00 PM

    Wednesday
    12:00 PM-03:00 PM,06:30 PM-10:00 PM

    Thursday
    12:00 PM-03:00 PM,06:30 PM-10:00 PM

    Friday
    12:00 PM-03:00 PM,06:30 PM-10:00 PM

    Saturday
    12:00 PM-03:00 PM,06:30 PM-10:00 PM

    Sunday
    12:00 PM-03:00 PM,06:30 PM-10:00 PM

    Description
    Remember the last time you had a hard time deciding whether to have a sweet dessert after a full meal course? Or the common concept that desserts are usually cold, sweet-tasting and “jelak” (sick of eating due to overwhelming sweetness)?

    At House on the Moon, we want to show that dessert is not necessarily the last course of a meal. We aspire to demonstrate that a multi-courses meal can be curated using ingredients and techniques often associated only with desserts. Our creations are not confined to notions of “sweet” or “savoury”, “warm” or “cold” dishes; but rather to engage the full palate of tastes and a sensorial dining experience.

    In the recent years, the blending and blurring of boundaries between sweet and savoury flavours has been increasing in popularity especially in the fine dining arena. The snack industry, in fact, has been leading this trend for some time now, introducing unique flavours of snacks like dessert-inspired potato chips and salted egg yolk ice-creams. Locally, the concept Is not foreign at all. Our beloved rojak, for example, blends fruits and sugar with spices and salted prawn paste.

    House On The Moon is helmed by owner-chef Hüseyin Turan. A German of Turkish descent, chef Hüseyin worked under culinary greats such as multi-Michelin starred chef Juan Amador, chef Paco Torreblanca (one of the world’s most innovative pastry master) and the traditionist chef Musa Dagdeviren. Over the years, chef Hüseyin learned and sharpened his culinary vision in Restaurant Bal D’onsera (Zaragosa, Spain), Café de Paris (Malaga, Spain), Restaurant Amador (Frankurt and Mannheim, Germany), Ciya Sofrasy (Instanbul, Turkey), Zuma (Istanbul, Turkey) and Zuma’s ROKA Oblix (London, UK).

    With chef Hüseyin’s culinary creativity, one cannot simply put a definitive label to his dishes; his desserts are not plainly desserts in the traditional sense, but neither are his mains considered savoury. The flavour profiles of his dishes just do not conform to the norm. Ingenuity or strange, one cannot deny the brilliance of his vision and immense talent.

    House On The Moon was initially launched as a dessert bar, but due to the pandemic which hit immediately after it opened in February 2020, chef Hüseyin introduced a collection of pastas and savoury dishes to respond to the exigence of the market.

    From the 7th January 2021, House On The Moon returns to the eponymous dessert dinning & bar vision to push the envelope of gastronomy and give diners a new perspective on desserts. The savoury a la carte menu will no longer be available; in its place are two “Haute.Dessert.Dining” sets – The Eclipse, comprising of 5 courses, and the Full Moon, comprising of 7 courses – featuring House On The Moon’s conceptual creations that promise to delight and surprise.

    Highlights of both the Eclipse and Full Moon menus include the Cauliflower Couscous, and the Spiced Semolina Dumpling, and the featured dessert by chef Hüseyin.

    The ingenuous Cauliflower Couscous dish elevates and venerates the humble cauliflower, first having the vegetable cleverly presented as a couscous, followed by a brilliant, jellified cream of cauliflower, with a dash of parsley oil and topped with tangerine sorbet and a sourdough cracker. Diners who want some protein with a more savoury touch may add S$9.00 for a scallop, which replaces the tangerine sorbet, and comes with a generous sprinkling of parsley sauce and tangerine gel for a hint of acidity and sweetness.

    Another culinary triumph is the hearty and flavourful Spiced Semolina Dumpling. Made with semolina and flavoured with ras-el hanout, a warm, earthy middle eastern mix of cinnamon, cumin, coriander, allspice, black pepper, and ginger. It is served with mango and passionfruit, with touches of coconut cream. Diners also has the option of adding beef cheeks to the dish, by topping up S$10.00, for a more savoury version of the dish.

    The meal is excellently finished with a Blue Moon dessert, exceptionally conceived by chef Hüseyin. The dish, comprising of carrots, sour cream, and coriander, forms a mildly sweet, slightly acidic dessert that is completely unexpected and redefines what a dessert should be.

    Regulars who have an impartiality towards House On The Moon’s signature desserts may opt to replace the Blue Moon dessert with a selection of iconic dishes from the dessert a la carte menu.

    “As diners become savvier to complex flavours and more receptive to the mixing of sweet and savoury, they are more adventurous towards crossover dishes like these,” says chef Hüseyin. “It will absolutely create a coup d’etat in the culinary scene but changes to dining perceptions are inevitable and inadvertent as consumers' taste buds evolve and cultures mix.” (Mar 2022)
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