Japanese & Spanish Collaboration by Bincho & Moosehead

Chef Asai's version of chargrilled octopus with red pepper and lime

Bincho and Moosehead fuse Japanese and Spanish cooking techniques and ingredients to bring three exciting new dishes

Chef Asai Masashi of Bincho (left) and Chef Manel Valero of Moosehead Kitchen Bar
Chef Asai Masashi of Bincho (left) and Chef Manel Valero of Moosehead Kitchen Bar

Collaborating together for the first time are Chef Asai Masashi of Bincho and Chef Manel Valero of Moosehead Kitchen Bar, melding two different cuisines and cooking techniques to create a brand new interpretation of their favourite dishes.

The Best of East Meets West

Chef Asai's version of chargrilled octopus with red pepper and lime
Chef Asai’s version of chargrilled octopus with red pepper and lime

From Oct 1 to 31, diners at both Bincho and Moosehead will be able to sample these three new interpretations of dishes at Bincho and Moosehead. At Bincho, Chef Asai will be transforming three of Chef Manel’s dishes – chargrilled asparagus with leeks and garlic miso, chargrilled octopus with red pepper and lime, and crispy spiced pig’s ears, while Chef Manel will be putting his spin on three of Chef Asai’s — beef tongue, chicken tsukune, and pacific saury fish at Moosehead.

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Having enjoyed dining at each other’s restaurant, Chef Manel and Chef Asai came upon the idea of each creating an interpretation of their favourite dishes. Both chefs are grounded in similar styles, with a philosophy that focuses on global, freestyle flavours — believing that excellent, seasonal ingredients play an important role in allowing a dish to reach its maximum potential.

What sets them apart is their cooking skills and techniques hailing from their homelands.

Savoury Interpretations to Salivate Over

Chef Manel's version of pacific saury fish
Chef Manel’s version of pacific saury fish

Each chef brings his individual culinary expertise to the table, sharing and learning from each other to extend their repertoire of culinary creativity for the enjoyment of patrons.

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A highlight is the octopus, a challenging ingredient to work with. The Spanish way of preparing the octopus differs from Japan’s — preparation and grilling methods yield a tender, yet flavourful dish.

Bincho, 78 Moh Guan Terrace, #01-19, Singapore 162078, Tel: 6438 4567, www.facebook.com/binchohuabee

Moosehead Kitchen-Bar, 110 Telok Ayer Street, Singapore 068579, Tel: 6636 8055, www.facebook.com/MooseheadKitchenBar