Chill With Hot Vadai, Cool Drinks And Chili

Vadai at Moosehead

IF YOU subscribe to the philosophy that you are what you eat, then you’ll get a chance to be a spicy, spirited soul tomorrow.

Moosehead, at the junction of Telok Ayer Street and Cross Street, brings on the regular Friday fare paired with inebriation, but adds a special touch on July 28, after 10pm, as part of its one-night-only super Supper Series.

jumbo-vadai-pizza-set, Moosehead
Jumbo vadai pizza set at Moosehead with chilli on the side.

Collaboration is the key to this occasional series, when street food and winning spirits come together at Moosehead, where alternative and varied cultures converge. And this time it’s Indian street food that fills your senses.

Gina’s Spice Route

The spicy vadai that Gina Rajan produces is the daily stuff of Indian diets that have crossed over into mainstream nibbles. From a door-to-door trade, she eventually set up shop in Simpang Bedok until the popularity of their vadai hit Orchard Road —in Takashimaya. The struggle of running the business was compounded by her husband’s passing, and eventually she stepped away, in 2013. Earlier this year, she decided to fire up the stoves, at Dunman Food Centre.

While her vadai, grilled prawns and the jumbo vadai pizza are reminiscent of the flavours that come from the mix of basic ingredients, at Moosehead, the added ingredients like feta in vadai, shallots and ikan billis in the vadai, finished off in the Inka oven gives it a smoky finish. Not forgetting the green chilli that adds that buzz with each bite.

Banana fritters and salted caramel foam
Banana fritters and salted caramel foam for a sweet ending.

The chilli was a stumbling block for chef Seamus Smith of Moosehead, so he whipped up the romesco sauce — which tastes a bit like a spicy chutney.

You can follow that up with the desserts — banana ball fritters with homemade salted caramel foam.

Salt Lassi, Vijay, Native
Vijay of Native concocted three cocktails including this Salt Lassi.

Pairing with the vadai are three cocktails from Vijay, this year’s bartender of the year and founder of Native, the bar he opened in late 2016. A spirited rising star of the drinks scene, he’s whipped up a Masala Chai, Salt Lassi and Banana Chutney, which despite their names are liquored up and require some serious focusing to work through the flavours!

The vadai will be served as two savoury sets, each priced at $25++. Deserts are priced at $7++ and drinks are either $10++ or $15++

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