Moosehead Kitchen-Bar – Singapore

The Telok Ayer area has opened up even more with the recent addition of the Downtown line on the MRT making the enclave even more easy to access than before. And for that, I am glad for now, I can get to Moosehead Kitchen-Bar more often.

Moosehead Kitchen-Bar which is run by a father-son duo, Daniel and Glenn Ballis who have a wealth of experience in the food industry. The kitchen itself, is helmed by Manuel Ruiz, a Spanish native with Japanese influences and it shows in his dishes at Moosehead.

The menu is mostly small plates and its much more fun if you go in a group. It is easier to have a bigger selection in one sitting as well.

Top left: bacon wrapped dates, grilled asparagus and grilled avocado with ajoblanco

Top left: bacon wrapped dates, grilled asparagus and grilled avocado with ajoblanco

I loved the first dish of bacon wrapped chargrilled dates. Chef Manuel comes from a region of Spain that borders the Middle East and that’s how this bacon wrapped dish was born. It’s savoury-sweet with a burst of mushy flavour when bitten. Almost like a date paste within salty bacon. The second dish of grilled asparagus with leeks and garlic miso showed the chef’s Japanese inclinations with a pleasant “umami” (as much as I dislike using this word, I have to use it here).  The avocado with ajoblanco, quinoa and roe comes with a tableside surprise as the server grates fresh green apple atop the warm avocado for a refreshing yet creamy palate cleanser.

Top: Fried Pigs Ears and Chicken Bulgogi

Top: Fried Pigs Ears and Chicken Bulgogi

This next dish is definitely my favourite small plate at Moosehead. I loved the Fried Pigs Ears! This may sound bizarre to most Singaporeans, but don’t be taken aback, it’s a really crispy and well-seasoned with cumin and other house spices. I could hoover up the entire serving with beer, easily. The Chicken Bulgogi is great as the smoky flavours from the grill gave the tender chicken pieces body while the horse radish sauce beneath added kick.

The following dish, is not available on the menu but it was my favourite off the menu dish.

Baby Octopus with Edamame

Baby Octopus with Edamame

Usually, the chef uses large octopus, but he made do with what was fresh that day resulting in this yummy tossed octopus with edamame. In line with his Japanese influence, it was marinated in mirin and soya sauce. Two thumbs up!

There is a spicy pineapple popsicle with gula melaka foam for dessert as well with chocolate soil for an apt end to this East-meets-West meal.

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Spicy Pineapple Popsicle

 

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