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Pig’s ears & more at Moosehead

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Moosehead Kitchen-Bar updates its menu with various smoky treats

I’ve wanted to pop by Moosehead Kitchen-Bar since it opened but, with the hodgepodge of restaurants and cafes popping up all over the place, I’ve just been too stretched for time to cover every establishment.

Nevertheless, with the update of Moosehead’s new menu, I finally had the chance (and excuse) to go.

Started by father-son team Glen and Daniel Ballis with Chef Manel Valero, Moosehead’s current menu is decidedly Spanish with Japanese influences. It has a slightly more extensive dinner menu but, if lunch hour is all you can spare, the items on the lunch menu comprise 70 per cent of the full menu for dinner.

#87_food__25A5138Pigs Ears & Octopuses

Most of the dishes are meant for sharing and go well with the selection of beers and wines that Moosehead offers.

Bacon-lovers would enjoy the Bacon Wrapped Chargrilled Dates ($8) with roast garlic aioli and pine nuts. It’s an odd mishmash of Middle Eastern dates and bacon, with a paste-like texture within and a salty-sweet flavour overall.

My favourite dish though was the Crispy Spiced Pig’s Ears ($16). It is surprisingly crisp, and it was almost like snacking on pork chips. The accompanying lime and house spices, which contained a strong scent of cumin, added to the fragrance and the flavour.

#87_food__25A5314Off-the-Menu Specialities

Chef Manel also does items which are not on the menu, so do make sure to ask the staff about the specials. That day, I was lucky to be able to try his new dish of Charred Baby Octopus ($28) with roasted red capsicum confit and edamame.

The smoky octopuses were marinated in mirin, sake and soy sauce while the roast capsicum confit had a strong taste of balsamic vinegar. It was truly an excellent dish that should be made permanently on the menu, in my opinion.

I also tried the other off-the-menu item of Chargrilled Chicken Bulgogi ($18) with sesame seed horseradish miso and spring onion. It reminded me of Asian stir-fry dishes with tender chicken pieces, which made the dish very easy to eat.

The dessert of was quite creative with Chilli Pineapple Popsicle ($14) with gula Melaka frozen foam, banana and chocolate. Don’t worry; it’s not spicy at all. The Chilli Pineapple Popsicle just has a slight kick at the end but it mostly tastes like a frozen pineapple.
Moosehead Kitchen-Bar certainly does have interesting items that you should try.

Moosehead Kitchen-Bar, 110 Telok Ayer Street, Singapore 068579, Tel: 6636 8055

By Cheryl Chia

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