Many a times I seldom return to the same food establishments as there are always new openings to check out. Sometimes it's because the dining experience was so awesome, I want it to immortalize it as awesome in my memory forever. First visit (like first love) are always the most memorable. What if the second time round isn't as good?
For this reason, I haven't been back to Moosehead Kitchen Bar since two years ago, even though I've been recommending the place to friends for their delectable Mediterranean-based cuisine with global flavors.
Already into its 3rd year of operations, Moosehead has recently undergone an update in interiors, welcomed a new head chef and refreshed its menu.
I think it's about time for a re-visit. My gut feel told me to "Just Go!!!"..... and I'm so happy that I did.
Read: Moosehead Kitchen & Bar @ Telok Ayer Street ~ Pulsating With Edgy Vibes & Delicious Food!
It was quite surprising to know that the new Head Chef, Scots-born Seumas Smith is only 24 years old, but has already accumulated 8 years of culinary skills in the kitchens of 1-Michelin-star Lords of the Manor, 2-Michelin-star Dinner by Heston (both in UK), and Equina in Singapore.
Starting young does indeed give one a headstart in one's chosen career path.
Chef Seumas fits just nicely into Moosehead, which has always aimed to be a platform and stepping stone for young culinary talents as envisioned by the father-and-son owners Glen and Daniel Ballis.
Carrying on the main style of cooking that has established Moosehead in endearing popularity, Chef Seumas uses the Inka oven heavily for his dishes, producing flavors that are distinct, robust, and full of charcoal-grilled aroma.
Take for instance the few items that we tried: Roasted Cauliflower ($14), Roasted Asparagus with Slow-cooked Egg ($20), and Chargrilled Broccolini ($9). It's easy to dismiss them as "merely vegetables", but after skillful preparation and clever pairing with a myraid of dressings, the end results are gratifying.
The cauliflower was especially delightful, a generous chunk charred just about right with smokey flavors. My advice is to enjoy it unreservedly with the mixture of confit leek, garlic miso dressing, bonito, nori, crème fraiche, sesame seeds and spring onions. Immensely enjoyable!
We were glad to see that familiar favorites such as Crispy Spiced Pig's Ears ($16), and Bacon wrapped Char-grilled Dates ($9) are still on the menu, but hey, let's try something new!
Chef Seumas described his style as “meticulous, innovative and produce-focused", bringing on board brand-new dishes including Fried Artichoke & Housemade Ricotta ($15), Beetroot & Sumac Yoghurt ($14), as well as Bone Marrow with Ortiz Anchovy & Garlic on Sourdough ($10), just to name a few.
Bone marrow might be an acquired taste for some, and its unctuous richness can take quite a while to accept. In this case, the Inka-grilled bone marrow and creamy anchovy puree is mixed with chopped capers, baby gherkins, diced shallot, pickled lemon and served over crusty sourdough. Each mouthful engaged the palate with a beautiful medley of flavors and texture. To be honest, I'm not a great fan of bone marrow, but the addictiveness of the combination had me finishing the whole portion in its entirely.
By this time, I'm starting to crave for some meats, so the Slow-cooked Pork Belly ($31) and Braised Beef Cheek ($32) arrived at the perfect moment.
While the succulent pork belly was a faultless slab of excellent execution, it was the impossibly soft 12-hour braised beef cheek that made the mouth watered for more of that melt-in-the-mouth tenderness.
A noteworthy mention goes to the most sinful side dish ever..... Bone Marrow Mash Potato ($9)! The union of melted bone marrow and potato mash worked brilliantly to a velvety finish. And that flavorsome bone marrow gravy rounded it off just nicely.
Dessert selections include Almond Cake with Yuzu Crème Fraiche ($12), Chocolate Mousse with Passionfruit & Hazelnut ($12), as well as Cheese ($12) served with grape chutney and flat bread.
For something refreshing, the best bet would be the Roasted White Pear ($12). The roasted nasi pear, poached in sugar syrup, cinnamon, star anise and vanilla, presented a pleasant sweetness that allied well with the zesty lime and orange yoghurt, pistachio nuts and citrus gel, making it a formidable combination that's hard to reject even on a bursting tummy.
It's good to see that though Moosehead has evolved over the years, it still very much retains the elements that drew us to it. The edgy vibes, the dishes that are never boring but of multi-dimensional quality, the friendly and thoughtful service making sure I made myself comfortable before my dining companions arrived.
Moosehead is definitely staying on my recommended list as one of the most ideal places for casual dates and social gatherings in Singapore.
Moosehead Kitchen Bar
Address: 110 Telok Ayer Street, Singapore 068579
Contact: +65 6636 8055
Website: http://mooseheadproject.com/
Facebook: https://www.facebook.com/MooseheadKitchenBar/
Opening Hours: Mon-Fri Lunch 12pm-2.30pm & Dinner 6pm-10.30pm / Sat Dinner 6pm-10.30pm / Closed on Sun
Prices are (1) Stated in Singapore dollars (2) Subject to 10% service charge & 7% GST (3) Correct at point of published date.
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