In The Spotlight

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 Developments and 1-Group’s Executive Sous Chef.

- Bryan Goh

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 multi cultural know-hows or are they simply, just suckers for the new? With Sol & Luna (Latin for sun and moon), the answer is simple. The restaurant has set up shop, willing to entertain from dawn to dusk, and refuses to be obsessed with fads or fuss.

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”.