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