Tired of your usual supper haunts? Hit up Moosehead for its new Supper Series — the first one’s a collaboration with Michelin Bib Gourmand stall A Noodle Story. Think wonton noodle meets charcoal-fired Inka oven.
The one-night-only event features the debut of A Noodle Story’s new recipe, Kelp ($5), a bowl of micro ebi, scallion, chilli pepper strands and noodles. Wontons also get the spotlight here, with three different interpretations including smoky char-grilled ones filled with minced pork and wrapped in bacon ($8), deep fried shrimp ones with garlic miso dip ($5), and poached ones in mushroom dashi ($5).
For meat lovers, the highlight of the night is the Inka-roasted char siew ($10/100g) — Spanish pork is sous vide for 36 hours with soya sauce and honey, then roasted in the Inka ovan for a smoky flavour. Get sides of brocollini ($8) and char-grilled duck hearts ($9) to pair with the meat.
Then wash it all down with innocently-named drinks like iced tea ($12) of rum, pineapple, ginger, tea and aloe vera, or iced milo ($12) of ice-blended milo with amaretto.
Moosehead Supper Series with A Noodle Story is on Nov 4, 10pm-late at Moosehead, 110 Telok Ayer St. Seats are on a first come, first serve basis.
