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The Moosehead Project is the coming together of food and drink, music and art, and the cool folks who make it happen.

Founded by Glen and Daniel Ballis, it centers on the Moosehead Kitchen-Bar and its trends and events. It’s come-as-you-are and hyper-wired and it’s one of the most open secrets in town. It’s THE place for anyone seeking an individualistic global cuisine and a visceral connection with the alternative culture of today.

HOP IN, MAN, THE PARTY’S ROCKIN’.

Kitchen-Bar

The Moose-man marks the spot. Indie. Artistic.

Housed in a pre-war shop unit located right across Telok Ayer MRT station, Moosehead is at the hub of things. Because of its orientation to the busy street, the outdoors flows right in, giving Moosehead a palpable kinetic buzz.

Sleek bistro-style furniture now welcomes the diner, including a full-length row of comfy banquettes with cushions on which to sprawl. There’s matt cream tones on the ceiling and wainscoting, and a homely color palette with pristine graffiti-free walls.

Some well-loved elements live on: The Moosehead painting by Sticker Lady, the blackboard scrawled with the day’s specials, the kitchen with its blazing Inka oven and spectator seats.

The edgy, indie energy continues on at Moosehead in the in-house play-mix of jazz, reggae, funk, hip-hop, techno.

Eat-Drink-Share

The edgy flavors of Moosehead

Moosehead serves cuisine with ‘edge’ – non-mainstream, freestyle and global with a core of Mediterranean flavours and influences from around the world.

The food is described modestly as ‘elevated street food’ and is inspired by the ‘investigative wanderings’ of owner and operator Daniel Ballis.

Standout items includes bacon-wrapped chargrilled dates, bone marrow & Ortiz anchovy on sourdough, fried artichokes, chargrilled cauliflower with garlic miso and leek confit.

The bar features a trove of fine beverages, including new world wine – especially Australian, boutique, biodynamic and less well-known labels.

Make a hassle free real-time reservation at our restaurant via CHOPE.

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Address

Moosehead Kitchen & Bar
110 Telok Ayer Street
Singapore 068579

Mon-Fri: 12-2:30pm, 6-10:30pm
Sat: 6-10:30pm
Closed Sunday

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Contact

+65 6636 8055
[email protected]
Reserve Online

For reservations or enquiries
please call 6636 8055

Last Orders

Q. What time is last order for lunch?
A. 2.30pm

Q. What time is last order for dinner?
A. 10.30pm

Events

Q. Is catering service available for offsite events?
A. Catering service is currently available for small events of up to 50 guests. Please contact us for more information or to arrange an appointment.

Q. Is the restaurant able to accommodate private parties or corporate events?
A. Yes, whole restaurant bookings are subjected to a minimum spend, depending on the day of the week selected. The kitchen and bar can create a personalized menu for an event if necessary. Please contact the restaurant to find out more details and to place a booking.

Menus

Q. How often does the menu get changed?
A. This ranges from a monthly to quarterly period, throughout which specials are thrown in even more frequently to shake things up. Signature dishes remain regardless.

Q. Are there vegetarian options on the menu?
A. Yes, there are a number of vegetarian dishes readily available. Please contact the restaurant prior to your reservation if you would like the kitchen to prepare a specific type of vegetarian dishes.

Q. Are there gluten-free options on the menu?
A. Certain dishes on the menu can be made gluten-free, either through omission or replacement of certain ingredients. Please inform our staff if there is a need to do so, preferably prior to your reservation.

Q. Are there halal options on the menu?
A. Unfortunately, the kitchen is not halal certified.

Payment methods & Other Charges

Q. What credit cards are accepted?
A. Visa, Master and AMEX

Q. Is it possible to buy gift cards/vouchers?
A. No gift cards/vouchers service available.

Q. Is BYO wine allowed and what is the corkage charge?
A. Corkage is $40++ per bottle; alternatively buy one wine bottle from the wine list and the corkage charge for one bottle is waived.

Reservations & Enquiries

Q. Can reservations be made via email?
A. Yes, please write to [email protected]

Q. Is the restaurant able to accommodate group bookings?
A. Yes, for booking of 10 persons and more, there is a minimum spend of $50++ per head. Special group set menus are available upon request.

Q. Who to contact for Media enquiries?
A. Please write to [email protected]

Q. Is there a dress code for customers to adhere to?
A. No dress code.

Q. Are take-away and delivery services available?
A. Take-away orders can be made at the restaurant or through advance phone orders for collection. No delivery service.

Q. Is advance food ordering available?
A. Yes, it is also recommended if your party has any dietary restrictions or allergies.

Q. Is smoking allowed at a designated restaurant area?
A. There is a smoking area outside the front entrance of the restaurant.

Important

ABOUT SEATINGS / MAKING RESERVATIONS

- For dinner reservations on Friday, we have two seatings; 6/6.30pm – 8.30pm and 8.30pm – late.
- Guests who select the first seating will need to return their tables before 8.30pm
- Please do not hesitate to contact us directly if you require a more specific or flexible timing and we will do our best to accommodate.

ABOUT CHANGING RESERVATIONS

- Unless informed otherwise, every reserved table will be held for up to 20 minutes only.
- In case of any change of details, please contact us at least 3 hours prior to your reservation.

THE PLAYERS

The heads of Moosehead. Subversive. Creative.

A combination of minds, experiences and talents gives the project its unique fizz and spirit.

daniel daniel

DANIEL BALLIS

- owner & operator -

Daniel has spent a portion of his life in Melbourne, Noosa and Sydney in Australia, and in places across the world including Phuket, Bintan, Shanghai, Kuala Lumpur, London and now, Singapore. Phew!

His passion, at least, has stayed constant. After graduating with a Hotel Management degree in Australia, Daniel cut his teeth at the Four Seasons Hotel in Sydney, moving through Bar, Restaurant, and Banquets portfolios as Assistant Manager before transferring to Singapore. At Four Seasons Singapore, Daniel oversaw the restaurant and bar.

“I consider a lifetime of eating in restaurants and traveling, as training for owning and operating a restaurant” says Daniel.

Daniel still travels a lot, but mostly for ideas to make of Moosehead the hip livewire of a kitchen-bar that it is. One that he hopes will become the best of its kind in Singapore. “I’m always reading about the industry, always eating in new restaurants, always exploring…” says Daniel.

“To me food is more than a career, it’s a passion; it’s become my life.”

BUZZ

Just be yourself. Pluralistic. Inclusive. The Moosehead Project is fueled by free expression. Expect events like streaming sessions, guest DJs and collaborations with artists.

COLLABORATIONS PARTNERS

FANS

Partners enrich Moosehead. Connected. Multifaceted.

In food and the arts, the Moosehead Project thrives on fresh angles and ideas wherever they may be found. We’ve had great collaborations that we’re proud of; yet we stay on the lookout. Are you keen to help us push the envelope?

RESERVE NOW

moosehead

CONTACT US

110 Telok Ayer Street
Singapore 068579

For reservations or enquiries
please call 6636 8055

[email protected]
mooseheadproject.com

DANIEL BALLIS

- owner & operator -

Daniel has spent a portion of his life in Melbourne, Noosa and Sydney in Australia, and in places across the world including Phuket, Bintan, Shanghai, Kuala Lumpur, London and now, Singapore. Phew!

His passion, at least, has stayed constant. After graduating with a Hotel Management degree in Australia, Daniel cut his teeth at the Four Seasons Hotel in Sydney, moving through Bar, Restaurant, and Banquets portfolios as Assistant Manager before transferring to Singapore. At Four Seasons Singapore, Daniel oversaw the restaurant and bar.

“I consider a lifetime of eating in restaurants and traveling, as training for owning and operating a restaurant,” says Daniel.

Daniel still travels a lot, but mostly for ideas to make of Moosehead the hip livewire of a kitchen-bar that it is. One that he hopes will become the best of its kind in Singapore. “I’m always reading about the industry, always eating in new restaurants, always exploring…” says Daniel.

“To me food is more than a career, it’s a passion; it’s become my life.”

Samantha Lo

- Artist & Founder of RCGNTN -

Bending the rules and breaking norms with her art ‘crimes’ (and sense of humour) is Samantha Lo (SKL0), one of Singapore’s most well known street-artists. Best known as ‘Sticker Lady’, Lo’s street designs came to light after her artwork “My Grandfather’s Road” painted alongside public roads, and “Press Until Shiok” stickers placed on traffic light buttons, garnered much controversy.

A meeting of minds happened by coincidence when former Head Chef, Manel Valero, found Lo doing what she did best—stenciling (on a wall outside Moosehead). A conversation ensued. Upon realizing who she was, Valero decide to collaborate with Lo on an original piece within the restaurant. Being an art student himself, Valero’s creative spirit inspired him to paint a moosehead alongside Lo’s stylized motifs of Peranakan tiles and closed circuit TVs (shades of Big Brother) that came together harmoniously with the layout of the restaurant.

Bincho

- Chef Asai Masashi -

Located in the ever hip Tiong Bahru neighbourhood, Hua Bee Coffeshop transforms into Bincho, a modern yakitoi-ya helmed by Chef Asai Masashi. At Bincho, Chef Asai offers bincho-grilled fresh seasonal produce from Japan as well as some of the city’s best grilled meats.

A meeting of minds happened by coincidence when former Head Chef, Manel Valero, found Lo doing what she did best—stenciling (on a wall outside Moosehead). A conversation ensued. Upon realizing who she was, Valero decide to collaborate with Lo on an original piece within the restaurant. Being an art student himself, Valero’s creative spirit inspired him to paint a moosehead alongside Lo’s stylized motifs of Peranakan tiles and closed circuit TVs (shades of Big Brother) that came together harmoniously with the layout of the restaurant.

The Yok and Sheryo

Having a knack of transforming imperfect gnarly characters into works of art that calm disoriented souls, Singaporean street artist Sheryo embodies the edgy, freestyle spirit that is Moosehead. Sheryo started painting in the streets in 2005, quickly developing a distinctive style, and soon emerged as one of Singapore’s top street artists. Collaborating with Australian-born street artist The Yok; famous for his character-based works in Berlin, London, New York, and Tokyo, this street artist duo have been making waves since their first collaboration back in 2010 in Phnom Penh, Cambodia, globetrotting to showcase their artwork all around the world.

Sheryo & The Yok was inspired by the kinetic energy of Moosehead Kitchen Bar, and their personal love for tropical weather and beaches to design an art piece that captures the heart of Moosehead; injecting life into the Moosehead character through their unique street style. The original artwork is then used to create limited edition Moosehead merchandise in the form of T-shirts and tote bags.

Warong Nasi Pariaman

Established in 1948, this family-run nasi padang stall is one of the best known names in Malay cuisine in Singapore. It specializes in nasi padang, which is rice eaten with a variety of dishes, a cuisine style originating in western Sumatra. The 3rd generation of the family operates the business today, which is a bastion of family togetherness.

In celebration of Singapore’s 50th National Day, Moosehead worked with Warong Nasi Pariaman and Ah Hwee BBQ Chicken Wings for Gotong Royong 50, a one-night only event. The collaborative dish featured Moosehead’s Inka charcoal-grilled cauliflower and oven-baked flat breads served together with Warong Nasi Pariaman’s ayam bakar and sauce.

Hwee BBQ Chicken Wings

Mr Teng, 61, the founder of Ah Hwee BBQ Chicken Wings, learned the ropes working at a chicken wings stall before his National Service. After completing National Service, he worked at Jurong Shipyard until the occurrence of a major explosion led him to leave the shipyard to strike out on his own in 1979, selling chicken wings. Today Mr Teng runs a stall at East Coast Lagoon, while his son Ah Wei runs another stall at Changi Village.

In celebration of Singapore’s 50th National Day, Moosehead worked with Ah Hwee BBQ Chicken Wings and Warong Nasi Pariaman for Gotong Royong 50, a one-night only event. The collaborative dish featured Moosehead’s charcoal-grilled sweet corn served with Ah Hwee chicken wings.

A Noodle Story

Established in 2013, A Noodle Story is a two-man show located in Amoy Street Food Centre, serving up wonton noodles-inspired ramen, selling at $5.90 a bowl. Gwern Khoo and Ben Tham’s innovative ways of preparing traditional wonton noodles eventually caught on the CBD office crowd around Tanjong Pagar and foodies, seeing growing crowds and often selling out before dinner service ends. In July 2016, their culinary efforts were recognised after being listed by the Michelin Guide as one of Singapore’s first Bib Gourmand hawkers.

For Moosehead’s first Supper Series, Moosehead and A Noodle Story took apart their dishes and put their favourite elements together, with the blessings of Moosehead’s charcoal-fired Inka oven. Chef Seumas works together with Gwern and Ben in the Moosehead kitchen to put out an original noodle recipe and a selection of dishes and sides including a seductive slab of Inka-roasted Spanish pork char siew, contemporary wontons and char-grilled brocollini.

The Satay Shindig

The Tiong Bahru Satay Man has become somewhat of an urban legend these days. Since 1976, Ah Pui (as he is known) has been selling old-school Hainanese-style pork satays. He began by peddling on the streets of Tiong Bahru, till the local authorities unfortunately forced Ah Pui to discontinue selling his satay.

In April 2017, Moosehead presented its second Supper Series collaboration with the legendary Tiong Bahru Satay Man. The one-night only event saw Ah Pui’s famous Hainanese pork satay – marinated in aromatic lemongrass and coconut shavings – with a spicy peanut sauce and hand-grated pineapple served on a platter with Moosehead’s Mediterranean-inspired skewers of Inka-roasted herb-brined lamb neck chunks and cauliflowers, seasoned with ras el hanout.

Glen Ballis

- Chef Entrepreneur -

With 30 years experience in the industry, Glen started his career in Melbourne, Australia. The ambition to travel and gain overseas exposure led him to leave Australia for various culinary postings in award-winning hotel properties throughout Asia. 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.

Maggie Joan’s

Located in the alleyways behind Amoy Street, Maggie Joan’s is a unique concept: a Mediterranean-inspired restaurant with a distinct underground character, reflected in edgy industrial décor and a hidden, nondescript entrance.

Maggie Joan’s serves a fresh, modern take on Mediterranean food, and is unremitting in its quest for artisanal flavours. The restaurant is named after the 2 grandmothers of co-owner Daniel Ballis because it seeks to embody the women’s big-hearted – and very Mediterranean -- stance on good food and social bonding, and make it warmly appealing to a contemporary audience.

Gemmills

From the vibrant nightlife of Gemmill Lane comes a drinking hole, created for the sole purpose of giving everyone - and anyone - a place to quench parched throats with accessibly-priced drinks.

Welcome to Gemmills - a new all-day dining concept inspired by its namesake John Gemmill - a successful auctioneer and banker in the 1840s who donated the Gemmill Fountain, Singapore’s first public drinking fountain.

John’s vision to provide a readily available place to quench thirst lives on in Gemmills. Hidden in a back alley beside sister restaurant Maggie Joan’s, Gemmills is a comfortable and cosy bar, perfect to make yourself feel at home with a glass of wine in hand.