As a first-generation Asian-American, Chef Kevin Tien has great respect for his heritage. His menu at Moon Rabbit serves as a “love letter” to that heritage, a modern spin on the authentic Vietnamese cuisine he grew up enjoying at home. While he pulls primarily from the Vietnamese culture, Chef Kevin doesn’t shy away from incorporating other international influences into the mix, too.
That’s what makes the menu so innovative at this eatery in The Wharf. It’s filled with one-of-a-kind dishes, cocktails, and desserts. Start with a basket of the “daily bread” like the turmeric-mantou bun served with honey butter and chili crisp, alongside a glass of blood orange rum punch. Then nosh on some snacks such as the banh mi pate featuring five-spice chicken liver mousse and stone fruit jam or the cumin lamb tartare over crispy woven noodles. For the main course, savor crawfish and Temomi noodles tossed with garlic miso, crab fat butter, and seasoned panko, or the spicy ga Chien fried chicken with chili-maple fish sauce, pickled bean sprouts, and fried garlic. Then for dessert, enjoy the Vietnamese hummingbird cake flecked with candied popcorn and pepitas paired with caramel goat milk ice cream and five-spice cream cheese.