Moon Rabbit

SOLD OUT // Sunday, May 17 · 12–3PM Join Moon Rabbit’s award-winning Pastry Chef & Partner @susanbae for a one-day-only collaboration brunch featuring an incredible lineup: @chefrachelsherriffe (@dinemarcusdc ), Manuel Sanchez (@sacre.sucre ), Rosie Nguyen (@rosieeats / @roseavebakery ), and YoonJung Oh (@yoooooooooonjung / @brescadc / @jont_dc ). The experience begins with savory bites before moving into a dessert showcase, with beverages curated by Bar Director Thi Nguyen (@thi.ng26 ) and Jolie Dang (@joliedg / @drink.phe ). Please note: Due to the nature of this menu, we are unable to accommodate allergies or substitutions. Guests with dietary concerns are encouraged to inquire prior to booking. Reserve now—link in bio.

Words cannot capture the weight of this honor. For @moonrabbitdc to be named one of the 50 Best of North America 2025 (#17!!), and to see our Executive Pastry Chef @susanbae recognized as Best Pastry Chef in North America, is a dream realized. Thank you @theworlds50best and @valrhonausa for shining a light on our team and the stories we hope to share through food. @chefkevintien shares: “When I heard our restaurant had been named among The World’s 50 Best, I felt a rush—not just of pride, but of gratitude. This is recognition not just for me, but for every person on the line, in the kitchen, out front, and behind the scenes who shows up every day hoping to make something special. To be considered at that level means people are receiving what we’re trying to put on the plate: our story, our heritage, our risks, and our joy. It’s affirmation that pushing boundaries—holding onto roots, but not being afraid to reimagine—is worth it. But most of all, it’s a promise. A responsibility to stay curious, to keep learning, and never stop finding ways to surprise ourselves and the people who come to dine with us. If this award is a milestone, then the real journey still lies ahead.” Our deepest congratulations to every restaurant and chef recognized by @theworlds50best . To be included alongside such visionaries is humbling and profoundly inspiring—we are reminded that this craft is bigger than any one of us, a collective movement of creativity, resilience, and passion shaping the future of dining.

From our kitchen to the table, our Grilled Bamboo | Măng Nướng begins with choosing the right cut. We use thick young bamboo shoots because we wanted this dish to have a true hearty bite—something guests can really sink their teeth into, not something delicate. Inspired by Gỏi Măng and the flavors of Northern Vietnam, where Chinese ingredients have long shaped the region’s cooking, the bamboo is braised in sesame and soy to build depth while preserving its natural texture, then finished on the grill for char and smokiness. Once plated, each layer plays a role. Beech mushroom conserva brings a deep savory richness that settles into the bamboo’s earthy, vegetal notes. Leek confit adds softness and sweetness from Vietnamese aromatics, while the Viet chimichurri cuts through with brightness, herbs, and a touch of heat. To finish, our custom furikake was designed to bring something a little unexpected. Rather than leaning heavily nutty, we wanted it to feel greener and more grassy—an herbal lift that echoes the freshness of the dish and brings everything into balance.

Phở Đặc Biệt is Thi Nguyen’s, our Beverage Director, tribute to a dish that shaped her upbringing. Inspired by the Vietnamese soup she grew up eating at home, @thi.ng26 reinterpreted phở through the language of cocktails—capturing its savory richness, aromatic spice, and familiar comfort in an entirely different form. A vodka-washed beef broth creates the cocktail’s velvety backbone, layered with @chefkevintien ’s signature phở seasoning for warmth and depth. The broth is meticulously strained to remove excess fat while keeping every bit of flavor intact. A charred cocktail onion mirrors the aromatics traditionally used in the soup, while a final mist of culantro at the table calls back to the fresh herb finish that makes every bowl of phở feel complete.

On Monday, May 18th, Chefs Suresh Sundas & Baburam Sharma of Tapori will host a celebration dinner honoring this year’s James Beard Foundation finalists from the DMV. Joining us for the night are Vishwesh Bhatt (Chai Pani), Susan Bae (Moon Rabbit), Neal Wavra (Field & Main), Matt Conroy (Maison), and Timothy Yu (Canton Disco), each contributing one course to a six course menu. Brent Kroll of Canton Disco and Neal Wavra of Field & Main will handpick the evening’s wine offerings. Reserve your table now on Resy. Link in profile .

Friendly reminder that we are close this evening, 5/7, due to a buyout! We will see you when we are back open tomorrow!

𝐊𝐡ổ 𝐐𝐮𝐚 Đ𝐢 | 𝐅𝐫𝐨𝐦 𝐕𝐢𝐞𝐭𝐧𝐚𝐦, 𝐑𝐞𝐢𝐦𝐚𝐠𝐢𝐧𝐞𝐝… 🇻🇳🇺🇸 From Moon Rabbit, one of the most celebrated modern Vietnamese restaurants in the U.S., recognised by Michelin Guide, James Beard nominations, and North America’s 50 Best Restaurants (#17). Led by Chef Kevin Tien @chefkevintien , with beverage direction by Thi Nguyen @thi.ng26 , the restaurant continues to shape Vietnamese cuisine on a global stage. At the bar, Khổ Qua Đi reimagines a Gin Rickey through a Vietnamese lens. Built on @ladytrieugin , lifted by makrut lime and herbs, and anchored by khổ qua. Clean, vegetal bitterness, softened and balanced. Bright. Refreshing. Layered. In Vietnamese culture, khổ qua carries a simple idea: bitterness will pass. A Vietnamese spirit, on a global stage. #LadyTrieuGin #KhoQuaDi #GoodLuckBabe #MoonRabbit

Lemongrass Pork | Thịt Heo Nướng Sả This dish starts with cơm thịt nướng, a Northern Vietnamese staple built around smoky lemongrass pork and rice—simple, balanced, and meant to be eaten together. But there’s another layer to it. The rice draws from cơm rượu, a fermented rice dish often enjoyed in Southern Vietnam, known for its gentle sweetness and soft, almost dessert-like quality. At Moon Rabbit, those two ideas meet. Lemongrass-marinated pork collar is tenderized with koji, then grilled and sliced. Honeycrisp apples and a savory XO jus add depth—pulling in umami while keeping everything grounded in the dish. The rice leans sweet and aromatic, cooked in coconut milk and infused with ube, pandan, and annatto. Finished with sesame crumble, fresh herbs, and served over banana leaf.

We’re growing our kitchen team at Moon Rabbit. If you’re a cook who cares about craft, detail, and working with a team that pushes each other every day, we’d love to hear from you. Send your resume to [email protected].

In Vietnam, canh khoai mỡ is known for its deep purple color and its texture—thicker, creamier, and a little more comforting than the usual brothy canh. It’s built on purple yam and herbs like culantro, giving it that rich, savory depth. Bánh Khoai Mỡ | Taro Milk Bread takes those same ingredients in a different direction. Soft, pillowy milk bread made with fermented rice, taro, and Vietnamese purple yam, brushed with coconut milk. Served with herb butter packed with chives, culantro, and garlic.

Huge thank you to @starchefs for featuring Chef Susan Bae in “Flour, Butter, Sugar… and Curry.” The piece highlights how pastry chefs are incorporating curry into desserts in thoughtful, unexpected ways. Chef @susanbae ’s approach stands out—capturing the essence of curry through layered flavors rather than using it directly, as seen in her green curry sponge with avocado, soursop, and fish sauce caramel. We love this piece and are grateful for the spotlight on Chef Susan and the creativity behind her desserts. 📸 @starchefs

Huge thank you to Tierney Plumb for the thoughtful spotlight on Moon Rabbit in her latest @eater_dc piece “The Vietnamese Restaurant in Penn Quarter That Keeps You Circling Back”—we truly appreciate the time and care you put into capturing what we’re doing. We love how the article highlights the energy of our Penn Quarter home right now—from the team firing on all cylinders to the details that make the experience feel fun, layered, and worth coming back to. From the milk bread and lemongrass pork to the creativity behind the bar and @chefkevintien ’s evolving menu, it means a lot to see those moments resonate. And of course, the recognition of chef @susanbae ’s desserts and Thi Nguyen’s (@thi.ng26 ) cocktail program makes it even more special. Grateful for the wonderful piece and for the continued support 💛