HOSTING ESTABLISHMENTS
The World Gourmet Summit 2014 gastronomic experiences will not be complete without visiting chefs being hosted at Singapore’s finest establishments. You will get a rare chance to witness passionate culinary creations when the Hosting Establishments’ chefs collaborate with visiting chefs to redefine boundaries of traditional and modern gourmet cuisine.
Moosehead Kitchen & Bar
It is located in the advertising and marketing part of town in an old narrow shop house, located just minutes to the CBD and Chinatown.
A collaboration between Moosehead Chef Manuel Valero and local street artist Samantha Lo turned the walls of the restaurant into a street art mural, with graffiti and prints.
There is an open kitchen located on the right side of the restaurant, allowing diners to view the kitchen or sit at one of 6 bar seats to eat.
The atmosphere is fun and vibrant, with a music selection ranging from old school hip hop to soul to reggae – the dimly lit space buzzes with noise and excitement of diners.
WORLD GOURMET SUMMIT DINNER MENU
(31st March - 5th April)
Tapas
Toast, Foie Gras, Date Puree, Roast Onion
$18
Tuna Tataki, Russian Carviar
$32
Soft Polenta, Charcoal Roasted Frog Legs, Cauliflower
$21
Orzo & Beef Rib Goreng, Roast Bone Marrow
$26
Scorched Bonito, Edammame, Chilli, Hand Pound Pesto ($32)
$32
Sweet
Banana Tempura, Green Tea Dust
$12
Feature Activity
Glen Ballis at Moosehead Dinner
28th & 29th March
With 30 years experience in the industry, Glen started his career in Melbourne, Australia. He joined Hyatt International and climbed the ranks within the company. The ambition to travel and gain overseas exposure led him to leave Australia for a position with Banyan Tree Resorts, where he worked for six years, reaching Corporate Chef for the company. Glen joined Shangri-la Hotels in China and later moved to Malaysia as Executive Chef. After nearly 12 years in Asia an opportunity in London beckoned to oversee the food and beverage operations of arguably the world's most famous department store, Harrods.
In 2006, he was offered a position to open famed Russian restauranteur Arkady Novikov's flagship restaurant Nedalny Vostok in Moscow. From there he became business partners with Novikov, and now owns and operates six restaurants and bars in Moscow.
Glen makes regular appearances on "Russia Today" and his Moscow restaurants are a regular stop for many of the world's top Celebrities. Through his career he has won numerous awards and accolades, his restaurant Roni won Best Moscow Restaurant in 2012 for Prime Magazine and Menu Magazine. His recent concept "Zupperia" won the Time Out Moscow Critics Award, "Best New Concept 2013".
Glen has been looking for a return to Asia for some time, and in July last year, along with his son Daniel, the pair opened Moosehead Kitchen-Bar.
This is the first time since the opening that Glen has had the opportunity to cook his food at Moosehead and is proud to be participating in this year's World Gourmet Summit.
Join us on Friday 28 and Saturday 29 March to experience an 8 course set menu, designed to share by Glen Ballis.
In addition to the two set menu events, Glen will also run a small selection menu on top of the regular menu at Moosehead from Monday 31 March to Saturday 5 April.
MENU
Toast, Hamachi, Pesto, Pecorini
~
Toast, Foie Gras, Date Puree, Roast Onion
~
Tuna Tataki, Russian Carviar
~
Veal Tartare, Apple Puree, Horseradish
~
Soft Polenta, Charcoal Roasted Frog Legs, Cauliflower
~
Scorched Bonito, Edammame, Chilli, Hand Pound Pesto
~
Orzo & Beef Rib Goreng, Roast Bone Marrow
~
Banana Tempura, Green Tea Dust
Menu to Share
$112++ Per Person with Matching Drinks and Wines
$70++ for Food Only | $42++ for Matching Drinks and Wine
10% off for all Citibank Card Holders for
15% off for all Prestige and Ultima Citibank Card Holders
A collaboration between Moosehead Chef Manuel Valero and local street artist Samantha Lo turned the walls of the restaurant into a street art mural, with graffiti and prints.
There is an open kitchen located on the right side of the restaurant, allowing diners to view the kitchen or sit at one of 6 bar seats to eat.
The atmosphere is fun and vibrant, with a music selection ranging from old school hip hop to soul to reggae – the dimly lit space buzzes with noise and excitement of diners.
WORLD GOURMET SUMMIT DINNER MENU
(31st March - 5th April)
Tapas
Toast, Foie Gras, Date Puree, Roast Onion
$18
Tuna Tataki, Russian Carviar
$32
Soft Polenta, Charcoal Roasted Frog Legs, Cauliflower
$21
Orzo & Beef Rib Goreng, Roast Bone Marrow
$26
Scorched Bonito, Edammame, Chilli, Hand Pound Pesto ($32)
$32
Sweet
Banana Tempura, Green Tea Dust
$12
Feature Activity
Glen Ballis at Moosehead Dinner
28th & 29th March
With 30 years experience in the industry, Glen started his career in Melbourne, Australia. He joined Hyatt International and climbed the ranks within the company. The ambition to travel and gain overseas exposure led him to leave Australia for a position with Banyan Tree Resorts, where he worked for six years, reaching Corporate Chef for the company. Glen joined Shangri-la Hotels in China and later moved to Malaysia as Executive Chef. After nearly 12 years in Asia an opportunity in London beckoned to oversee the food and beverage operations of arguably the world's most famous department store, Harrods.
In 2006, he was offered a position to open famed Russian restauranteur Arkady Novikov's flagship restaurant Nedalny Vostok in Moscow. From there he became business partners with Novikov, and now owns and operates six restaurants and bars in Moscow.
Glen makes regular appearances on "Russia Today" and his Moscow restaurants are a regular stop for many of the world's top Celebrities. Through his career he has won numerous awards and accolades, his restaurant Roni won Best Moscow Restaurant in 2012 for Prime Magazine and Menu Magazine. His recent concept "Zupperia" won the Time Out Moscow Critics Award, "Best New Concept 2013".
Glen has been looking for a return to Asia for some time, and in July last year, along with his son Daniel, the pair opened Moosehead Kitchen-Bar.
This is the first time since the opening that Glen has had the opportunity to cook his food at Moosehead and is proud to be participating in this year's World Gourmet Summit.
Join us on Friday 28 and Saturday 29 March to experience an 8 course set menu, designed to share by Glen Ballis.
In addition to the two set menu events, Glen will also run a small selection menu on top of the regular menu at Moosehead from Monday 31 March to Saturday 5 April.
MENU
Toast, Hamachi, Pesto, Pecorini
~
Toast, Foie Gras, Date Puree, Roast Onion
~
Tuna Tataki, Russian Carviar
~
Veal Tartare, Apple Puree, Horseradish
~
Soft Polenta, Charcoal Roasted Frog Legs, Cauliflower
~
Scorched Bonito, Edammame, Chilli, Hand Pound Pesto
~
Orzo & Beef Rib Goreng, Roast Bone Marrow
~
Banana Tempura, Green Tea Dust
Menu to Share
$112++ Per Person with Matching Drinks and Wines
$70++ for Food Only | $42++ for Matching Drinks and Wine
10% off for all Citibank Card Holders for
15% off for all Prestige and Ultima Citibank Card Holders
Cuisine:
European
Business Hours:
11:00am - 11:00pm (Mon-Fri)
5:00pm - 11:00pm (Sat)
5:00pm - 11:00pm (Sat)
Address:
110 Telok Ayer Street, 068579
Tel:
+65 6636 8055
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