Moosehead Stomps New Ground In The Kitchen Bar Scene

The hipster-style food, drink, energy and spirit created at Moosehead has marked it as something special and needed – and 9 months on, people are discovering it in droves. Don’t just take our word for it. Head down and check it out.

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Opened in July 2013, and founded by Glen and Daniel Ballis with Chef Manel Valero,  Moosehead Kitchen-Bar is edgy and hyper-wired, connecting with its guests through music, art, pop culture, and most vividly, through its food. Located conveniently near the Telok Ayer Mrt Station, occupying a corner prewar shop house at the end of the street.

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(L) Manel Valero (Chef) / (R) Daniel Ballis (Owner and Operator)

Moosehead serves cuisine that is non-mainstream, freestyle and global, with a core of Mediterranean flavors and influences from around the world. The food is described modestly as ‘elevated street food’ and is inspired by the ‘investigative wanderings’ of the owner and operator Daniel Ballis and Chef Manel Valero, whose careers have taken them from Barcelona and Sydney to Beijing and Singapore.

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Grilled avocado, ajo blanco, quinoa, salmon roe

“These days,” says Chef Manel, “it’s about casual dining places with excellent, seasonal ingredients.” In his food and preparation, Chef Manel is energized by the tension of rustic versus stylized, and traditional versus avant-garde. Like his progressive tastes in music, Manel is a chef who challenges standards and conventions. “Food is an expression of who we are and what we like,” he says.

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Crispy spiced pig ears (Our favorite!)

Drawing from influences that include Japanese and Southeast Asian cuisines, Manel wields a steady, assured hand, producing combinations of flavor and texture that seem improvisational – like jazz – yet are finely balanced. While new creations are introduced, and some have become very popular, the mainstays include the Asparagus with Leek, the Seabass with Egg Plant, and the Gula Melaka frozen foam. The charcoal grill remains Moosehead’s piece de resistance.

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Grilled octopus, red pepper, lime

The vibe of Moosehead simply begs for a drinks menu that is a party-freak’s wish list; and the bar doesn’t disappoint. There is a fine selection of beverages, including new world — especially Australian – wines and many other boutique and less well-known labels.

Gula Melaka frozen foam, chilli pineapple, banana, chocolate
Gula Melaka frozen foam, chilli pineapple, banana, chocolate

The hipster-style food, drink, energy and spirit created at Moosehead has marked it as something special and needed – and 9 months on, people are discovering it in droves. Don’t just take our word for it, head down and check it out.

Moosehead Kitchen-Bar
110 Telok Ayer Street
Singapore 068579
Tel: (65) 6636 8055

Facebook.com/MooseheadKitchenBar

Opening Hours
Monday – Friday:
Lunch: 12 pm – 2.30 pm Dinner: 6 pm – 10.30 pm
Saturday:
Dinner: 6 pm – 10.30 pm
Closed on Sundays

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