At Sol & Luna, first comes the view, next, its expansive all-day menu, and finally, the food from four corners of Europe as served by Felix Chong, the restaurant’s Head of Culinary Development and 1-Group’s Executive Sous Chef.
What is expected of a new restaurant as 2022 comes into its first quarter? Do customers now expect some kind of otherworldly decadence? Are they now sybarites who baulk and bleat when an establishment skimps on the smallest of details? Is the everyday man or woman now one of multicultural know-hows or are they simply, just suckers for the new? With Sol & Luna (Latin for sun and moon) however, the answer is simple. The restaurant has set up shop, is willing to entertain from dawn to dusk, and refuses to be obsessed with fads or fuss.
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According to Chef Felix Chong however, the Latin-European cuisine served — have a hearty breakfast, cross arms over a lunch of sharing plates, pick at prettily plated morsels during high tea, imbibe before dinner and then end a day fully satiated — focuses on the diversity and vibrancy of four regions. Lest one thinks however that the word “European” elucidates some kind of elitism, Chong is willing to dissect the origins of all four regions with ease.
Italian cuisine “focuses on the use of fresh and simple ingredients”, French cooking techniques “the texture and flavour of meats, vegetables, and other ingredients”, Portuguese cuisine “is famous for its delicious seafood” and Spanish food is “a combination of incredible diversity unique to the various regions, sophistication, and consistent quality”.
As succinctly explained above by Chong and yet for all its diversity and differences, a meal at Sol & Luna depending on the time of the day is pleasingly straightforward. One can come for a French-style set of petite favourites in the day or Spanish bites during tapas hour (the latter, is when Chong encourages one to try the Cidra Morada Y Vino reminiscent of a classic sangria served with red cabbage gummy). He can choose between all four when it comes to the other meals or simply, go on a gastronomic path of sheer delight (yes, Sol & Luna’s menu like all other fantastic establishments, addresses all five taste elements).
“The menu was created after months of many brainstorming sessions, and rounds of research as well as tastings by the culinary research and development team. We were mindful to have a good selection of dishes from all four Latin-European cuisines in a seamless menu of timeless recipes, but reinvented with a twist and finesse.”
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“Then, we blend in our culinary philosophy of using responsibly sourced and traceable ingredients from the 1-Arden Food Forest on level 51, as well as local sources wherever possible. To mindfully reduce food waste, we are trying to support and do our part in working towards the “30 by 30” goal where 30% of our nutritional needs, by 2030, will be met by local produce. The dishes and drinks feature ‘ugly’ vegetables and up-cycled ingredients, ensuring that all parts of produce are used to their maximum potential.”
Frankly, the only pitfall of such a concept would be that one might not have the time to experience the entirety of the menu as its sheer depth requires some eating endurance and time. Chong however, has broken it down to a neat set of numbers: how many times one should visit the establishment, how differently they are doing things, and the number of hours it takes to prepare his favourite dish.
“Just looking at the lunch or dinner menu alone, there are at least 50 items listed, so if one was to order only a starter, main, and dessert each time, they can perhaps return to dine with us at least 15 times?” I would also say that about 50% of the dishes from the menu are not-so-common with classic dishes that are reinvented with a twist. For example, the Prawn & Octopus Nicoise Salad is a spin on a classic French signature with the use of different cooking techniques. Other quality ingredients that you’d normally not see in a typical Nicoise salad are also added to infuse some Spanish flavours like prawns and octopus that are grilled over lava stone.
“In our version, baby potatoes are prepared using a traditional Spanish ‘rescoldo’ method of cooking over hot embers overnight and finished in the woodfire oven before tossing in an olive tapenade. Then comes the must-haves: quail eggs, haricot beans, cherry tomatoes, and Spanish anchovies.”
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“One of my favourite dishes is the 12 hour Slow Cooked Welsh Lamb Shoulder on the Bone with Broccolini. We experimented with many different variables including the source of the lamb, different cuts, cooking it with or without the bone, cooking timing, as well as the temperature. We finally achieved the right texture and flavour profile after rounds of trial and error.”
Sol & Luna is a big space that is for sure — a little of a social arena once the sun goes down – but truth be told that no matter the timing or the occasion, whatever is on one’s table matters the most. Food that comforts while fostering a sense of community and fare that is as generous as it restores.
“We hope diners feel that they have embarked on a culinary voyage across the four Latin-European countries and immersed themselves in the different cultures through Sol & Luna’s food and drinks. It’d be great if they feel transported to the different lands and that their experience opens a window to how each cuisine is unique to the country.”
Once you’re done with this story, click here to catch up with our March 2022 cover stars, BTS!
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