One of my favourite restaurants, Mooseead Kitchen-Bar is into its third year and at the same time welcomes its new head chef, Chef Seumas Smith who is only 24 years old. He maybe young but under his belt, he has worked at 1-Michelin star Lords of the Manor and 2-Michelin star Dinner by Heston and Esquina in Singapore.
Some people may no t like the earthly flavour of the Beetroot ($14) but you would not get it here. The clever use of spicy ponzu, feta and sumac yoghurt help to balance and mask off the earthly taste. The addition of pomegranate and crushed almonds provided the extra crunch to the dish.
Fried Artichokes 3.5/5
The Fried Artichokes ($15) comes with house made ricotta, garlic aioli, almonds, radishio salad, water cress and pickled lemons. It is a good dish and I like the play of flavours coming together but I was just slightly confused which is the star, the artichokes or ricotta? Cause I remembered I was wiping clean the ricotta with the pickled lemons, enjoying how the chemistry of the two ingredients come together.
The Grilled Cauliflower ($14) or what we called the vegetarian steak is charcoal grilled via Inka oven to a robust smokey flavour. What mae the dish even more enjoyable is the garlic miso dressing that elevated the whole dimension rounded of with some sesame seeds and spring onions.
Roasted Asparagus 4/5
Topped with shaved parmesan, the Roasted Asparagus ($20) is once again grilled in the Inka oven for a delectable crunchiness with the toasted buckwheat providing the extra texture, finished with a light mushroom dashi puree.
Chargrilled Broccolini 3.8/5
Another vegetable dish on the menu is the Chargrilled Broccolini ($9). What stole my heart on this dish is the delicious hoisin mayo. I could not really describe it but it is one of those thing that you know it will work well with almost any ingredients. I was secretly hoping that our Chinese cuisine could learnt a thing or two in the sauce and use it in our dishes. It will bring a new taste to the dining table.
Bone Marrow, Anchovy, Sourdough 4/5
Some people may find Bone Marrow a bit fatty and dislike the creamy texture. The version at Moosehead is spread over a piece of sourdough together with the savoury anchovy mixed with chopped capers, baby gherkins, diced shallot, pickled lemon and parsley. The combination worked beautifully together, customers will not be able to tell that they are having bone marrow.
Pork Belly 3.5/5
The slow cooked Pork Belly ($31) is brushed with spiced caramel (szechuan pepper, star anise, cinnamon) and chargrilled before being served with baby turnips and kale. While I don't have complain with the slab of pork belly, I felt the dish lack the multi senses experience as compared to the other dishes I have tried.
Beef Cheek 4.2/5
While the pork belly did not quite satisfy me, the Beef Cheek ($32) was the opposite. I was blown away by how flavourful and tender the braised beef cheek was, it literally melted in the mouth. The wild mushrooms and the mash, played the role of supporting actors excellently too.
Bone Marrow Mash Potato 4.5/5
You know you should not eat too much of it but I was not able to control myself to go back for more of it. The Bone Marrow Mash Potato ($9) was very addictive. Besides butter, bone marrow was added into the recipe for the unami result.
Almond Cake 4/5
The Almond Cake ($10) comes with yuzu creme fraiche. What I like about the cake is the nutty crunchy bits that comes with each bite of the moist cake.
Roasted White Pear 4.5/5
The Roasted White Pear ($12) is one of my favourite dessert in the new menu. The roasted nashi pears was poached in syrup, cinnamon, star anise and vanilla. The sweetness of the poached pear paired with the tangy citrus yoghurt harmoniously for a perfect ending to a lovely night.
Moosehead Kitchen - Bar
110 Telok Ayer Street
Tel: +65 66368055
Nearest MRT: Telok Ayer (DT Line)
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)
1) Aligh at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Journey time about 1 minutes. [Map]