In-Depth Review

Moon Moon represents Taiwan’s beloved soup culture making its debut in Singapore. This Michelin Bib Gourmand-recognized chain has built its reputation on serving comforting, wholesome soups that emphasize quality ingredients and traditional preparation methods. The Singapore outlet at Ngee Ann City maintains these standards while introducing Taiwanese culinary traditions to local diners.

The restaurant’s approach is refreshingly straightforward: focus on doing a few things exceptionally well rather than offering an overwhelming menu. Each soup is a testament to careful preparation, with clear broths that reveal rather than mask the quality of ingredients used. The pricing sits in the mid-range category, with soups ranging from $18.80 to $25.80, making it accessible for regular dining rather than just special occasions.

What sets Moon Moon apart is its commitment to “healthy” cooking without sacrificing flavor. The soups are light yet satisfying, relying on natural sweetness from vegetables and umami from quality proteins rather than heavy seasoning or MSG. This philosophy extends throughout their menu, from the braised dishes to the noodle offerings.

Ambience & Atmosphere

Interior Design Philosophy

Moon Moon’s design aesthetic embraces minimalist elegance with a distinctly Taiwanese sensibility. The space features:

Materials & Textures:

• Abundant wooden furnishing creates warmth and naturalness
• Clean lines and uncluttered surfaces promote a sense of calm
• Thoughtfully placed spotlights provide bright, inviting illumination without being harsh
• The material palette evokes traditional tea houses modernized for contemporary dining

Spatial Layout:

• Generous spacing between tables ensures comfort and privacy
• The restaurant’s spaciousness prevents the cramped feeling common in Orchard dining spots
• Open sightlines create an airy, welcoming atmosphere
• Strategic lighting creates intimate pockets within the larger space

Dining Experience

The ambience strikes a balance between casual and refined. You won’t feel underdressed in casual wear, yet the setting elevates the meal beyond simple hawker-style dining. The environment suits various occasions: quick lunch breaks, casual dinners with friends, or even solo dining where you can enjoy your meal in peaceful contemplation.

The soundtrack is typically understated, allowing conversation to flow naturally. Service follows Taiwanese hospitality standards—attentive without being intrusive, efficient without rushing diners. The overall vibe encourages lingering over your soup, especially appreciated during Singapore’s rainy season.

Location & Accessibility

Situated in Ngee Ann City (Takashimaya), Moon Moon benefits from premium Orchard positioning. The location is approximately eight minutes on foot from Orchard MRT Station, making it easily accessible via public transport. Being in a major shopping complex, it’s ideal for incorporating into a day of retail therapy or catching a meal before/after cinema visits.

Dish-by-Dish Analysis

Peeled Chilli Pepper Chicken Soup ($18.80++)

Visual Presentation: The soup arrives dramatically filled to the brim, showcasing the generous portion philosophy. The clear broth reveals floating cabbage leaves, visible chicken pieces, and the distinctive pickled chilli peppers that give this dish its name.

Flavor Profile:

• Base: Clean, clear chicken broth suggesting long simmering for maximum extraction
• Primary notes: Natural chicken umami, gentle sweetness from cabbage
• Secondary notes: Pickled chilli provides tang and a delayed heat that builds at the back of the throat
• Balance: The interplay between sweet, savory, and spicy creates complexity without overwhelming

Texture & Components:

• Chicken pieces are notably tender and juicy, indicating careful cooking to avoid dryness
• Cabbage retains slight bite while being thoroughly softened
• The broth itself is silky without any oiliness

Cooking Technique Analysis: This soup likely employs the traditional Taiwanese method of blanching chicken first to remove impurities, then simmering in fresh water with aromatics. The pickled chilli is probably added near the end to preserve its distinct flavor. The clarity of the broth suggests careful skimming during cooking.

Sea Bass Soup with Clam ($25.80++)

Visual Impact: A showstopper presentation with a substantial sea bass fillet dramatically positioned atop the bowl, requiring removal to access the soup beneath. This theatrical element adds to the perceived value.

Flavor Complexity:

• Foundation: Chicken broth base enriched with seafood essence
• Aromatic layer: Pronounced ginger warmth that provides both flavor and traditional medicinal qualities
• Umami depth: Lala clams contribute briny, oceanic notes that elevate the entire dish
• Sweetness: Cabbage and natural chicken sweetness balance the seafood salinity

Component Quality:

• Sea bass fillet is notably fresh, meaty in texture, and has absorbed the broth’s flavors while maintaining its delicate character
• Lala clams are properly cleaned (no grit) and cooked just to the point of opening, preserving tenderness
• The chicken broth serves as an excellent medium for seafood, a technique common in high-end Taiwanese cuisine

Technical Execution: The soup demonstrates sophisticated layering of flavors. The chicken broth is prepared first, then ginger added for steeping. Clams are likely added during the final minutes of cooking, followed by the sea bass which poaches gently in the hot broth. This sequencing ensures each protein reaches optimal doneness.

Glutinous Rice with Mushroom and Pork ($8.80++)

Characteristics: Taiwanese sticky rice dishes typically feature:

• Glutinous rice steamed with dried shiitake mushrooms
• Diced pork marinated in soy sauce and five-spice
• Possible additions of dried shrimp and shallots
• The rice should be sticky yet individual grains discernible

Purpose in the Meal: Serves as the starch component to accompany soup, absorbing excess broth and providing textural contrast. The mushroom and pork add savory depth that complements rather than competes with the soup.

Braised Pork Rice / Lu Rou Fan ($6.80)

Traditional Preparation: Lu rou fan is Taiwan’s quintessential comfort food:

• Minced pork belly braised in soy sauce, rice wine, and five-spice
• The sauce should be rich, slightly sweet, and coat the rice
• Often includes hard-boiled eggs and pickled vegetables as accompaniments

Why It Works: The intensely savory, fatty lu rou provides a counterpoint to the lighter soups, offering a more indulgent option for those seeking richness.

Shallot Oil Noodle ($12.80++)

Components:

• Thick noodles, likely made fresh or high-quality dried
• Aromatic shallot oil as the primary flavoring
• Possibly includes blanched vegetables

Flavor Focus: The simplicity highlights the quality of each element. Fried shallot oil is a cornerstone of Taiwanese cooking, requiring careful temperature control to achieve golden, crispy shallots without bitterness.

Spicy Sesame Noodle ($13.80++)

Comparison to Dan Dan Noodles: While reminiscent of Sichuan dan dan mian, Moon Moon’s version shows Taiwanese adaptation:

• Nutty base: Sesame paste or tahini creates richness
• Spice level: Moderate heat rather than Sichuan’s numbing spiciness
• Noodle style: Thick, chewy noodles (possibly similar to udon) versus dan dan’s thinner noodles
• Character: The unique noodle texture distinguishes it from the Chinese original

Texture Analysis: The thick, chewy noodles provide substantial bite and excellent sauce adhesion. This QQ texture (bouncy chewiness) is highly prized in Taiwanese cuisine.

Braised Dish Platter ($10.80)

Available Selections:

• Pork Large Intestines
• Pork Ear
• Bai Ye Tofu (hundred-leaf tofu)
• Additional options not specified

Quality Indicators: The review’s kway chap comparison is telling—kway chap connoisseurs are notoriously particular about braised offal quality. High marks indicate:

• Proper cleaning of intestines (no unwanted flavors)
• Intestines braised to tender yet textured consistency
• Fresh, quality offal without off-putting odors
• Well-balanced braising liquid with soy, spices, and aromatics

Braising Technique: Traditional Taiwanese braising likely involves:

1. Initial blanching to clean
2. Long, slow braising in master stock (lu shui)
3. Aromatics include star anise, cinnamon, ginger, garlic
4. Soy sauce provides color and saltiness
5. Rock sugar balances with sweetness

Menu Overview & Recommendations

Complete Menu Structure

Soup Dishes (Main Attractions):

• Peeled Chilli Pepper Chicken Soup – $18.80++
• Sea Bass Soup with Clam – $25.80++
• Additional chicken soup variations (likely available but not detailed)

Starch Accompaniments:

• Braised Pork Rice (Lu Rou Fan) – $6.80
• Glutinous Rice with Mushroom and Pork – $8.80++

Noodle Dishes:

• Shallot Oil Noodle – $12.80++
• Spicy Sesame Noodle – $13.80++

Sides & Appetizers:

• Braised Dish Platter (choose 3 items) – $10.80

Recommended Ordering Strategy

For First-Timers:

1. Start with Peeled Chilli Pepper Chicken Soup to understand their signature style
2. Add Spicy Sesame Noodle for textural variety
3. Share a Braised Dish Platter to experience their braising expertise

For Seafood Lovers:

1. Sea Bass Soup with Clam as the centerpiece
2. Braised Pork Rice to balance the lighter soup
3. Braised Dish Platter for additional protein

For Groups (3-4 people):

1. Both signature soups to compare and share
2. Mix of noodle dishes (both types)
3. One rice dish
4. Braised Dish Platter with maximum variety

Rainy Day Comfort:

1. Peeled Chilli Pepper Chicken Soup for warmth and gentle spice
2. Glutinous Rice with Mushroom and Pork for heartiness
3. Skip the noodles to focus on the comforting soup experience

Recipe Recreations & Cooking Instructions

Taiwanese-Style Chicken Soup (Base Recipe)

Ingredients:

• 1 whole chicken (1.2-1.5kg) or 800g chicken pieces (thighs and drumsticks preferred)
• 3 liters water
• 1 thumb-sized piece ginger, sliced
• 3-4 cloves garlic, smashed
• 2 spring onions, cut into sections
• 1 tablespoon Shaoxing wine
• Salt to taste
• 1/2 small cabbage, cut into chunks

Method:

1. Blanching (Critical Step):
   • Bring a large pot of water to boil
   • Add chicken pieces and boil for 2-3 minutes
   • Skim off all foam and impurities that rise
   • Remove chicken and rinse under cold water
   • Discard blanching water completely
2. Building the Broth:
   • In a clean pot, add 3 liters fresh water
   • Add blanched chicken, ginger, garlic, spring onions
   • Add Shaoxing wine
   • Bring to boil, then immediately reduce to gentle simmer
   • Skim any additional foam that appears in first 10 minutes
3. Simmering:
   • Maintain gentle simmer (small bubbles, not rolling boil) for 1.5-2 hours
   • The broth should remain clear, not cloudy
   • Check occasionally and skim if needed
4. Finishing:
   • Remove chicken and shred or chop into pieces
   • Strain broth through fine mesh sieve
   • Return broth to pot, add cabbage chunks
   • Simmer until cabbage is tender (10-15 minutes)
   • Return chicken to pot
   • Season with salt to taste
   • Serve immediately

Pro Tips:

• Cold water start extracts maximum flavor from chicken
• Never let the broth boil vigorously—this creates cloudiness
• The blanching step is non-negotiable for restaurant-quality clarity
• Using bone-in, skin-on chicken provides better flavor and body

Peeled Chilli Pepper Chicken Soup (Moon Moon Style)

Additional Ingredients:

• Base chicken soup (from above)
• 150-200g pickled green chilli peppers (Taiwanese or Thai style)
• Additional ginger if you like more warmth

Method:

1. Prepare base chicken soup as above
2. Thinly slice pickled chilli peppers
3. Add to soup during last 5 minutes of cooking
4. The heat from the chilli should be present but not overwhelming
5. Adjust amount of pickled chilli to your spice preference

Notes:

• Pickled chilli adds both heat and tang—fresh chilli won’t create the same flavor
• The vinegar in pickled chilli brightens the soup
• Some versions include the pickling liquid for extra tang

Sea Bass and Clam Soup (Luxury Version)

Ingredients:

• Base chicken soup (prepared as above)
• 300-400g sea bass fillet, skin-on
• 300g fresh lala clams
• 2 thumb-sized pieces ginger, julienned
• Additional cabbage

Method:

1. Clam Preparation:
   • Soak clams in salted water for 30 minutes to purge sand
   • Scrub shells clean
   • Discard any open clams that don’t close when tapped
2. Soup Assembly:
   • Prepare base chicken soup
   • Add extra ginger julienne and simmer 5 minutes
   • Add clams and cook until they just open (3-4 minutes)
   • Remove clams and set aside
3. Fish Cooking:
   • Score sea bass skin in crosshatch pattern
   • Season lightly with salt
   • Place sea bass in gently simmering soup
   • Poach for 5-7 minutes until just cooked through
   • Fish should be opaque and flake easily
4. Final Assembly:
   • Return clams to soup
   • Check seasoning
   • Serve with sea bass positioned prominently on top

Critical Points:

• Don’t overcook clams—they become rubbery
• Sea bass needs gentle poaching, not boiling
• Ginger is essential for balancing seafood flavors
• The chicken broth base might seem unusual but provides richness that pure fish stock lacks

Spicy Sesame Noodles (Dan Dan Style)

For the Sauce:

• 3 tablespoons Chinese sesame paste (or tahini)
• 2 tablespoons soy sauce
• 1 tablespoon black vinegar
• 1 tablespoon chili oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame oil
• 2-3 tablespoons noodle cooking water

For the Noodles:

• 400g thick wheat noodles (udon-style or thick Chinese wheat noodles)
• Bok choy or other greens
• Crushed peanuts (optional)
• Sliced spring onions

Method:

1. Sauce Preparation:
   • Whisk sesame paste with warm water until smooth
   • Add soy sauce, vinegar, chili oil, sugar, garlic, sesame oil
   • Mix until emulsified
   • Taste and adjust: more vinegar for tang, more chili oil for heat, more sugar for balance
2. Cooking:
   • Boil noodles according to package directions (usually 6-8 minutes for thick noodles)
   • Blanch greens in the same water during last minute
   • Reserve 1/2 cup cooking water before draining
   • Drain noodles and greens
3. Assembly:
   • Toss hot noodles with sauce
   • Add cooking water tablespoon by tablespoon to achieve desired consistency
   • The sauce should coat noodles but not pool at the bottom
   • Top with greens, crushed peanuts, spring onions

Achieving the Right Texture:

• Fresh thick noodles are ideal
• Cook until QQ texture: chewy with bounce, not mushy
• Slightly undercook if you prefer more chew
• Rinse briefly in cold water if noodles are too sticky, then reheat

Taiwanese Braised Pork (Lu Rou Fan)

Ingredients:

• 800g pork belly, cut into small cubes (1cm)
• 5-6 shallots, finely chopped
• 5 cloves garlic, minced
• 3 tablespoons vegetable oil
• 1/2 cup soy sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons rice wine
• 2 tablespoons rock sugar or brown sugar
• 1 teaspoon five-spice powder
• 2 star anise
• 2 cups water
• Hard-boiled eggs (optional)

Method:

1. Preparing the Pork:
   • Cut pork belly into small uniform cubes
   • No need to blanch—the fat is essential for lu rou
2. Creating the Base:
   • Heat oil in heavy pot or Dutch oven
   • Fry shallots on medium-low heat until golden and crispy (10-12 minutes)
   • Don’t rush this—burnt shallots are bitter
   • Remove half the fried shallots for garnish
   • Add garlic to remaining shallots and oil, cook 1 minute
3. Braising:
   • Add pork cubes to pot
   • Cook until pork changes color and releases some fat
   • Add soy sauce, dark soy sauce, rice wine, sugar, five-spice, star anise
   • Add water to just cover meat
   • Bring to boil, then reduce to low simmer
   • Cover and braise for 1.5-2 hours, stirring occasionally
4. Finishing:
   • Sauce should reduce and thicken
   • Pork should be meltingly tender
   • If too thin, uncover and simmer to reduce
   • If too thick, add water
   • Add peeled hard-boiled eggs in last 15 minutes (optional)
5. Serving:
   • Spoon generously over steamed white rice
   • Top with reserved fried shallots
   • Serve with pickled mustard greens

Tips:

• This dish improves overnight as flavors meld
• The key is long, slow cooking—shortcuts produce tough pork
• Fattier pork belly creates more luxurious lu rou
• Traditional versions are quite sweet; adjust sugar to taste

Taiwanese Braised Tofu and Innards

Braising Liquid (Lu Shui):

• 2 liters water
• 1 cup soy sauce
• 1/2 cup dark soy sauce
• 1/4 cup rock sugar
• 5-6 slices ginger
• 6 cloves garlic
• 4 star anise
• 2 cinnamon sticks
• 1 tablespoon Sichuan peppercorns
• 3-4 dried chili peppers
• 2 pieces dried tangerine peel
• 2 tablespoons rice wine

For Braising:

• Pork intestines (cleaned)
• Pork ear
• Bai ye tofu (hundred-layer tofu)
• Hard-boiled eggs
• Dried tofu

Method:

1. Creating Master Stock:
   • Combine all braising liquid ingredients in large pot
   • Bring to boil, then simmer 30 minutes to develop flavors
   • Strain out solids if desired, or leave for continued flavor
2. Preparing Ingredients:
   • Intestines: Turn inside out, scrub with salt and vinegar, rinse thoroughly, blanch in boiling water 5 minutes
   • Pork ear: Clean, blanch 5 minutes, rinse
   • Tofu items: Cut into pieces, no blanching needed
3. Braising Process:
   • Add ingredients to simmering braising liquid
   • Intestines: 1.5-2 hours until tender but with texture
   • Pork ear: 1-1.5 hours until tender
   • Tofu items: 45 minutes to absorb flavor
   • Eggs: 30-45 minutes
4. Serving:
   • Remove from braising liquid
   • Slice thinly
   • Drizzle with a bit of braising liquid
   • Serve with garlic soy sauce and mustard (optional)

Master Stock Maintenance:

• The braising liquid can be strained, cooled, and refrigerated
• Reuse for future braising—it gets better with each use
• Remove fat cap before reusing
• Boil before each use and add fresh aromatics
• Refresh with soy sauce and sugar as needed

Delivery & Takeaway Options

Current Status: Based on available information, specific delivery options for Moon Moon Singapore have not been confirmed. As a newly opened restaurant, they may still be establishing their delivery partnerships.

Likely Delivery Platforms: Given the restaurant’s location in Ngee Ann City and Singapore’s delivery ecosystem, Moon Moon will most probably be available on:

• GrabFood – Most common for Orchard restaurants
• Deliveroo – Strong presence in the Orchard area
• foodpanda – Comprehensive coverage of major shopping districts

Takeaway Considerations:

What Travels Well:

• Noodle dishes (sauce packed separately)
• Braised items (actually improve as they sit)
• Rice dishes

What May Suffer:

• Soups may lose some clarity during transport
• Seafood soups best consumed fresh for optimal texture
• Temperature maintenance is crucial for soup quality

Recommendations for Delivery:

1. Order rice and noodle dishes for best delivery experience
2. If ordering soup, consume immediately upon arrival
3. Request soup and solids in separate containers if possible
4. The Braised Dish Platter is likely excellent for takeaway

Checking Current Options: To verify current delivery availability:

• Check GrabFood, Deliveroo, and foodpanda apps
• Call the restaurant directly: Look up Ngee Ann City directory
• Visit Moon Moon’s social media pages for updates

DIY Delivery Alternative: Given Moon Moon’s proximity to Orchard MRT (8-minute walk), self-collection is highly feasible and ensures the best quality, especially for soup dishes.

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Note: This guide is based on the restaurant review and general Taiwanese culinary knowledge. Menu items, prices, and availability may change. Always verify current information directly with the restaurant.