Moon Rabbit's New Grape Dessert Blends Vietnamese Tradition with Bold Flavors

Moon Rabbit in Seattle has introduced a new winter dessert called Grape. Priced at $19, it features a mix of bold flavours and textures inspired by Vietnamese traditions. The dish was crafted by chef Susan Bae and her all-woman pastry team.

The dessert's name comes from its star ingredient: Concord grapes. These provide a sharp, fruity punch in the sorbet, balancing the dish's richness. Green grapes are also included, nodding to the Vietnamese Tet tradition, where grapes symbolise generational unity.

Chef Bae adjusted the recipe several times before finalising it. The yogurt mousse began as a simple yogurt base but was later enriched with condensed milk for extra creaminess. The sponge cake also evolved, switching from white sesame to black sesame for a deeper, earthier taste.

To add contrast, Bae incorporated a tangy bergamot curd and crispy crepe tuille. Fresh herbs like fennel and shiso were used to bring in bright, aromatic notes. The dish also includes sesame caramel, tying together the nutty and sweet elements.

Bae wanted Grape to reflect the energy of Moon Rabbit's kitchen, which is led by a five-woman pastry team. The final version now sits on the winter menu, offering a blend of Vietnamese influences and modern dessert techniques.

The dessert is now available for diners to try. Its mix of textures—creamy mousse, crispy tuille, and smooth sorbet—aims to create a balanced experience. The dish also highlights the collaboration of Moon Rabbit's pastry team, led by chef Susan Bae.