Moon Rabbit: Little Plates That Taste of Home
CHILLED OKRA (P120) and SALTED EGG SHRIMP (P320)
Moon Rabbit converted a large home into a restaurant with modern and sleek minimalist interiors that boasts of large open spaces and gorgeous wide windows that keep it bright and cozy. It has a lot of Chinese dishes on its menu, but it doesn't seem accurate to describe it as Chinese restaurant. It feels like its focus is on serving comfort food favorites as it doesn't seem to have the same feel as other homegrown Chinese concepts.
KIAMCHAY (P120)
Moon Rabbit actually has a lot of interesting items on its menu, and you can have a blast trying out as many as you want since each short order comes in a small serving. If you’re dining as a group, expect to order an extensive number of these plates just to keep yourselves full.
AMA’S HOMEMADE MEATBALLS (P195)
For starters, we helped ourselves to some Chilled Okra and Kiamchay. The Chilled Okra was wonderfully crunchy; but came in a light soy sauce which failed to give it justice. I think my family’s been accustomed to eating the Chilled Okra from Mien San which comes clothed in a delectably sticky sauce that it has already been our unparalleled standard. The Kimchay, or pickled mustard leaves, is a popular side dish in Chinese restaurants which serve as a nice palate cleanser.
SHIMEJI STIR FRY (P180)
We helped ourselves to a serving each of Ama’s Homemade Meatballs and the Shimeji Stir Fry. Ama in Fookien means grandmother; which helps contribute to the homey vibe of the restaurant. Unfortunately, my mom’s own meatballs completely floor theirs. The balls were flavorful, but can’t compete with that of my mom’s which are juicier, tastier, and boast of crunchy edges. The Shimeji Stir Fry was a joy to eat; unfortunately, it came with more tokwa than the actual shimeji mushrooms. Relying on just the natural umami flavor of the mushrooms, accented by a pinch of seasoning, the Shimeji Stir Fry still serves as a perfect (and healthier) rice topping.
SHRIMP AND MUSHROOM WRAP (P280)
The Salted Egg Shrimp was considerably mediocre. I loved that it came with a crunch; but there’s nothing really spectacular about it especially as the shrimps were a bit overcooked. If you’re into shrimp, the Shrimp and Mushroom Wrap is a safer bet. Tossed in with some minced mushroom, the shrimp makes for a tasty filling for a lettuce wrap. Layer it up with some hoisin sauce, pop it into your mouth, and enjoy!
STEAMED EGG CUSTARD (P135)
The Steamed Egg Custard was a stellar choice especially since its steamed egg was impossibly creamy and came in a well-balanced dashi-based broth. Bits of scallop, shrimp and mushroom help add flavor to this extremely comforting dish.
TAOSI PORK (P195)
Taosi Pork on rice spells a perfect comfort food for me; however, a common issue I usually encounter with this dish is that it usually comes with more fatty portions of pork than the actual meat. This is not the case for Moon Rabbit as it comes with an amazing lean meat to fat ratio; but unfortunately, it tasted bland. I’m praying that the kitchen simply forgot essential ingredients in the dish because I couldn’t fathom this being worthy of being served in a restaurant. Fortunately, its Minced Pork and Salted Fish more than compensated for this flavor-wise. It may not be picture-worthy, but boy, I wouldn’t mind having a serving of this all on my own. Apart from the tasty ground pork and the salty dried fish, some salted egg lend much welcome flavor to the dish.
DUCK CLAYPOT RICE (P260)
Most of its dishes are on the tiny side, but its rice dishes are actually enough for sharing. The Duck Claypot Rice features glistening thin slices of duck breast and tasty Chinese chorizo. The fatty essence of the duck fat definitely makes the rice tastier. We tried to pair this with the Black Pepper Beef (P320) which came with sweet onions and well-marinated beef. Unfortunately, I believe that the beef slices were overly-tenderized.
CRAB RICE (P480)
Its Crab Rice may be almost twice the price of the Duck Claypot Rice; but it’s definitely worth its price. Its fried rice gives off a Kamameshi vibe; and comes topped with actual crab pieces. I love squash but I believe that they went a little bit overboard in using it as a filler for this dish. Pair this up with the Lapu Lapu in Olive Oil (P280) which wonderfully came in a medley of capers, tomatoes and balsamic vinegar. The citrus flavor helps balance out the saltier dishes on the table.
Overall, the appeal of Moon Rabbit is that it serves fuss-free straightforward dishes that remind you of traditional home cooking. I'm definitely looking forward to my next visit!
Moon Rabbit
2 Ledesma corner F. Benitez, San Juan, Metro Manila
Date of Visit: July 22, 2019 with Wilson Chua, Lily Chua, Jared Chua and Jem Chua
