That quirky moose head with the big hairdo (by Samantha Lo, the "sticker lady") is still there quietly looking at us.
There's a new quaint mural at Moosehead by New York based Singapore artist, Sheryo. Sheryo fans, if you are looking to see a Sheryo piece in Singapore, it's here at Moosehead.
Other than this detail, Moosehead hasn't changed much ;-p
Oh wait, it's even livelier than before.
Housed in a pre-war shop lot, the interior at Moosehead is long and narrow. Diners sit close together. The background music was the easy listening kind and at the right volume for me (I am hard of hearing ;-p ). Conversations can get quite loud which makes it cosy for me as everyone can just be ourselves.
The little Indie kitchen at the back is like a busy alchemist's lab.
The
Daniel Ballis (from Australia) runs Moosehead.
Daniel's dad Glen happened to be in town (from Moscow) when we were visiting. Glen owns and runs several restaurants in Moscow. Six actually.
Quite amazing.
Glen is the quintessential worldly Aussie of my mind. A sort of Crocodile Dundee of the culinary world. Creative, adventurous, adept in living off the land. Been there, done that, and still, the best is yet to be.
Talking about "living off the land", Glen believes in using local produce as much as possible.
So, Glen is one of those occasional ang moh (Hokkien colloquialism for "red hair" or Caucasians) you see at Tekka Market.
Moosehead regularly hosts visiting chefs who help keep it vitalised with new ideas. Drew from Sydney is the current Head Chef at Moosehead.
Eating at Moosehead is like going on a jungle safari. I am not sure what I am going to encounter, but just know that it will be thrilling and memorable.
The team at Moosehead has just created a new menu with 10 new dishes.
The new dishes are classic Mediterranean-based and are updated with inspirations from Glen, Daniel and Drew's travels.
Meze Board SGD19++.
Tzatziki (Greek yoghurt blended with garlic, cucumber, mint and parsley) paired with crispy skinned deep-fried feta cheese balls and marinated olives. Served with chewy house made flat bread.
Beef Tartare on Pork Scratchings, SGD6++ per piece.
Hand cut beef tartare with Dijon mustard, gherkin, capers, tobasco, ketchup, olive oil, salt, pepper and Yuzu mayo on crispy fried pork skin garnished with Japanese chilli spice and chopped spring onion.
Seared Watermelon, Feta & Cress SGD12++.
Flash pan-seared watermelon cubes dressed with olive oil and salt. Topped with feta cheese and crowned with a mop of fresh Chinese water cress dressed with mirin (Japanese rice wine), lemon and olive oil.
Avocado, roast pear, caramelised fig, goat cheese, spinach leaves SGD16++.
Avocado wedges, pear roasted in charcoal oven and caramelised fig bathed in red wine syrup and melted goat cheese. Topped with spinach leaves dressed with sweet lemon.
Marinated scallops in orange emulsion with seaweed and frozen apple SGD19++.
Scallops marinated in yuzu, mizkan (rice vinegar) and mirin (rice wine) submerged in a bath of orange emulsion of fresh orange juice and olive oil. Garnished with red onions, shaved frozen apple, and red and green seaweed.
Devilled Eggs SGD8++.
Half egg topped with egg yolk and ricotta filling garnished with chives.
Roast Beetroot SGD12++.
Low temperature roasted beetroot cut in wedges served with roasted beetroot grated, mixed with toasted chopped almonds and pomegranate on a house made ricotta bed.
Roasted Cauliflower SGD14++.
Cauliflower roasted in charcoal oven bathed in garlic miso, leek confit, and crème fraiche (sour cream).
Roast carrots SGD14++.
Carrots blanched in salted water, rolled in olive oil and salt, charred in charcoal oven, blanketed with apricot puree, garnished with persimmon scrapings, crushed pistachio, rosemary and dressed with honey mustard and olive oil.
Grilled Flank Steak SGD29++.
Sliced medium rare charcoal grilled flank steak served with oven roasted Shimeiji mushrooms, crème fraiche (sour cream) with salt and spring onion dressed with honey mustard and olive oil.
Shredded Cabbage SGD8++.
Heap of shredded cabbage dressed with ponzu sauce, pecorino cheese and truffle oil.
Roasted nashi pears, saffron infused sauce (creme Anglaise), candied pistachio and almonds with yuzu.
Strawberries and cream SGD12++.
Strawberries and cream paired with house made sorbet and topped with roughly grated chocolate.
Moosehead Kitchen.Bar is in Singapore's Central Business District and right across the street from Telok Ayer MRT station. It can't get anymore accessible than this.
Moosehead is a likeable, fun place with interesting dishes. One of top choices in Singapore, if you want to escape from regular bar food.
I haven't tried the drinks at Moosehead. Next time, I shall try the drinks ;-D
Read about my first visit to Moosehead.
Please note that this is an invited tasting.
Restaurant name: Moosehead Kitchen
Address: 110 Telok Ayer Street, Singapore
Map: http://goo.gl/maps/ugq24
GPS: 1.282160,103.848524
Hours: Mon - Fri: 12:00pm to 2:30pm, 6:00pm to 10:30pm | Sat: 6:00 pm to 10:30 pm | Closed on Sunday
Non Halal
Date visited: 29 Jul 2014, 1 Apr 2015
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