Moosehead Kitchen-Bar @ Telok Ayer - 休闲用餐,享用优质的时令食材
2013年7月开业的Moosehead Kitchen-Bar,位于Telok Ayer Street,是一个内部的秘密。Moosehead由Glen和Daniel Ballis与Chef Manel Valero共同创立,是前卫且超级连线的,通过音乐,艺术,流行文化以及最生动地通过其食物与客人联系。
Stepping into Moosehead feel like I went into an underground concept restaurant in America – where old shophouse architecture meets shabby chic furnishings and underground art. The furniture is an eclectic mix-and-match with many recycled objects. Tables sport quirky cast-iron sewing-machine legs; wardrobe doors are recycled to become gargantuan wall mirrors; a flea-market wall rack holds wine glasses.
On the walls are the collage-like murals of Singaporean street-artist, Samantha Lo. The murals’ stylized motifs of Peranakan tiles and closed circuit TVs (shades of Big Brother), along with a moose head painted by Chef Manel, lend a cool counter-cultural subtext to the interior.
驼鹿serves cuisine with ‘edge’ in the sense that it is non-mainstream, freestyle and global, with a core of Mediterranean flavors and influences from around the world.
厨师Manel于2012年来到新加坡,并帮助Open Foodbar Dada(Robertson Quay上的现已失败的小吃吧),Prive Grill以及2 Am:Lab的研究,然后在设置Moosehead之前。他的菜肴受到了日本和东南亚美食的影响,产生了似乎即兴创作的风味和质地组合。
We had a few starters including Bacon wrapped chargrilled dates, roast garlic aioli and pine nuts ($8), Crispy spiced pig ears ($16), Asparagus with leeks and garlic miso ($14); and Grilled avocado with ajoblanco, quinoa and salmon roe ($18). The boy loves the bacon as the sweet dates kinda soften the savoury bacon. I love the refreshing avocado which chef has grated some fresh green apple with.
老实说,猪耳朵在新加坡主流文化中并不流行。吃它的想法已经使我失望了。Bob体育官网但是,我必须承认,订购这是一个不错的选择。紧缩外层与耐嚼的软骨形成鲜明对比。它具有甜美而富有的口袋。如果您从未尝试过,则应该。
As you can see from the starters, charcoal grill remains Moosehead’s piece de resistance. You can’t really find any sophisticated cooking methods here. Many of the dishes are grilled and chef believes to let the ingredients speak on its own.
Take for example, a simple plate of Maitake served with smoked cauliflower cream and soy based sago ($22). Maitake mushroom is a favorite of those who prefer a meaty, rich-flavored mushroom. Because they are so rich and flavorful, they can be served as a dish itself.
在这里找到鸡肉Bulgogi(18美元),不要感到惊讶。配以腌制的粪便和辣根,非常辣。
烤章鱼(35美元)首先在烧烤前在海水中炖。即使咬人又嫩又烟熏,但我认为我喜欢它有点咸。
Beef Onglet ($34) is a gorgeous plate of medium rare beef with teriyaki mushrooms, sweet potatoes and bonito. While I enjoyed the crunchy bits of sweet potatoes, I felt there were too many different elements trying to snatch the attention away from the beautifully grilled beef.
我们把我们吹走了,是秘密的伊比利科(28美元)。烤烟熏味的烤猪肉多汁而嫩,即使没有浓郁的番茄芥末,它的味道也很棒。
These days, it’s really about casual dining places with excellent, seasonal ingredients. I thoroughly enjoyed the dishes created by Chef Manel as I like how he challenges standards and conventions. It has a abit of rustic yet stylised, and traditional yet avant-garde.
除菜单外,酒吧也不会令人失望。包括新世界,尤其是澳大利亚葡萄酒,以及许多其他精品店和鲜为人知的品牌,包括新世界,尤其是澳大利亚葡萄酒。只需放下头发,并与一些内部的爵士乐,雷鬼,放克,嘻哈音乐,技术音乐一起享受您的夜晚。
驼鹿
Address: 110 Telok Ayer Street
Tel: 6636 8055
Opening Hours: Mon – Sat: 11am to 12am. Closed on Sun.
Another great article. Beef Onglet looks really tasty!
I love the food and vibe here. To be frank I was a bit skeptical until i tried the food. I sort of blown me away with his play of textures and flavours.