SINGAPORE - (THE NEW PAPER) It's cool, serves great food, has amazing energy and uses mainly local products.
It has been popular with foodies since it opened in 2013. The food - made with a global perspective - has always thrilled.
While Singapore is lucky to have all sorts of ingredients from around the world at its fingertips, I love that Moosehead sources as much as 80 per cent of its ingredients locally.
Its menu is always evolving, and the latest incarnation has an ambitious 10 new dishes.
Considering how concise the menu is, that's a big change.
Russia-based Australian chef Glen Ballis, who is a partner at Moosehead, teamed up with new head chef Drew Wilson to work on offering dishes that are exciting and memorable.
I eat at so many places for work and I don't remember many of the dishes, but I can still taste some of theirs in my mind.
Not everything was great, but much was memorable.
For someone with the memory capacity of a sieve, that's remarkable.
One of my favourites is a dish so simple I am tempted to prepare it at home.
The roast beetroot, pomegranate, toasted almonds and ricotta ($12) is beetroot done three ways.
The textures and the sweetness contributed to its success.
When I returned unannounced, the dish was just as fresh.
Long after I ate the roast cauliflower with garlic miso and leek confit ($14), I could still taste the amazingly punchy miso sauce in my mind.
It shocked me when I first tasted it but I couldn't pull myself away. It was as potent when I returned but it felt slightly heavy-handed and less balanced.
The lamb ragout ($19) is not on the regular menu.
You'll have to check the board to see if it's being served that day.
But when you do see it on the board, order it.
The flavours are soulful and comforting. It's definitively one of the best lamb dishes I've eaten in a while.
The pork scratchings with beef tartar and yuzu mayo ($6) seems to be a popular choice at Moosehead but it didn't appeal to me.
When I returned, I found it so salty that all flavours were lost. And at $6 a pop, some might find it too pricey.
LIGHT AND DELICATE
The roast carrots (with skin on) with apricot puree, persimmon and pistachio ($14) is a delicate offering, with an appealing subtle sweetness.
The dish has a lovely scent and it's really light.
WHAT Moosehead Kitchen-Bar
WHERE 110 Telok Ayer Street
OPENS Weekdays noon to 2.30pm, 6pm to 10.30pm; Saturdays 6pm to 10.30pm. Closed on Sundays
This article was first published on April 22, 2015.
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