Moose­head Kitchen­bar

Food and Travel (Singapore) - - Out And About -

The sense of re­bel­lious­ness once found at Moose­head Kitchen-bar in its graf­fiti-cov­ered walls and edgy street­influ­ence has cleaned up nicely. Its spruced up in­te­rior looks more pol­ished: most of the graf­fiti has been painted over and a row of cush­ioned ban­quettes run the length of the place, along­side an invigorating green tiled wall.

Seu­mas Smith takes the reins as head chef, en­sur­ing the menu re­mains ex­cit­ing to even its reg­u­lars. The best seats in the house are at the counter in front of the open kitchen, where the 24-year-old uses the Inka oven and his in­ge­nu­ity to re­fresh Mediter­ranean in­gre­di­ents. One such is the cau­li­flower roasted till brown at the edges but re­tain­ing its bite, then served with gar­lic miso and leek con­fit (S$14). A favourite was the bite-sized wedges of fried ar­ti­choke, a healthy al­ter­na­tive to ad­dic­tive bar food, which came with ri­cotta cheese, pick­led lemon and a radishio salad (S$15) – the ul­ti­mate sum­mer dish.

110 Telok Ayer Street. Tel: 65/6636-8055 www.moose­head­pro­ject.com

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