Moon Exquisite combines the colorful diversity of Southeast Asian cuisine with European techniques. Gastronome and artist Hoa Viet Vu and his head chef Hoan Nguyen focus on texture, balance and clearly defined flavors in their dishes. The Taiwan-style grilled sea bass impresses with juicy meat under crispy skin, served with sweet potato puree, chili jam and bimi. The caramelized and confit goose leg, accompanied by velvety red cabbage and kimchi shiitake dumplings, was also very popular. Here, the cuisine finds a clear line between classic and Asian spice. Careful handling of the products and preparation runs through the entire menu; freshness and seasoning are clearly defined guidelines that Hoan Nguyen implements consistently and skillfully. The kitchen also demonstrates a great deal of craftsmanship and a sure sense of aromatic balance. Spices and sauces in particular are one of the ambitious chef's strengths, although some components lack that last bit of shaping and supporting spiciness. The style would benefit from a little more courage in terms of seasonality, regionality and reduction. The desserts are still a little too conventional, solid in terms of craftsmanship but lacking in character. More independence would be a clear plus point here. Nevertheless, the "Moon Exquisite" impresses with its clearly structured cuisine and high standards. Even if the dishes still lack a little depth, the direction is definitely right. There is still room for improvement here.
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