At Moon Forest, authentic Cantonese cuisine is elevated with artistry and precision. Highlights include Tea-Smoked Crispy Chicken, with golden, crunchy skin and a subtle, aromatic smokiness; Marinated Abalone Liver, a rare delicacy served with graceful simplicity; the classic Honey BBQ Pork, tender and gently caramelised; and Stir-Fried Lobster with XO Sauce & Deep-Fried Kadaif, where bold flavours meet playful textures.

Our kitchen is led by Head Chef Soutome Kazumasa, a Tsuji Culinary Institute graduate whose career spans prestigious hotels and acclaimed restaurants in Tokyo. His philosophy is simple yet profound: allow each ingredient to shine, creating dishes that are both refined and memorable.