Moosehead Supper Series #3: Moosehead x NATIVE x Gina’s Vadai

For the third instalment of its supper series, Moosehead Kitchen-Bar will be collaborating with Vijay Mudaliar of NATIVE and hawker favourite Gina’s Vadai for a supper to remember on Friday 28 July 2017 from 10pm.

In what would be a double bill, Telok Ayer St gastrobar Moosehead Kitchen-Bar has managed to pull together award-winning bartender Vijay Mudaliar and Gina Rajan for a special one-night only supper event. Those cocktail hounds amongst us would surely know of Vijay Mudaliar, whose bar NATIVE got listed at the No.20 spot Asia’s 50 Best Bars and landing the title of “Most Creative Cocktail Bar” at this year’s The Bar Awards Singapore a mere six months after opening. Mudaliar himself won the coveted ‘Bartender of the Year” accolade at the latter awards as well. As for Gina Rajan, the lauded hawker recently came back out of semi-retirement after a two-year sabbatical to continue selling her beloved vadai, an Indian dough fritter snack.

For the supper event, Mudaliar will be putting out Indian-inspired cocktails with the Masala Chai ($15++), Salt Lassi ($15++), and Banana Chutney ($10++). The Masala Chai is a gin and tonic that comprises of housemade hydrosols of juniper, coriander and fennel seeds mixed with gin and chai spices and then finished off with tonic water, while the Salt Lassi is composed of gin infused with curry leaf, homemade yoghurt, cumin honey and a touch of Himalayan salt. On the other hand, the Banana Chutney is a “dessert” shot that’s made with Indian spiced rum, dried bananas, garam masala and pistachio foam.

Rajan will work closely with Moosehead’s head chef Seamus Smith to create Mediterranean-inspired vadai; you’ll see the likes of a special jumbo vadai “pizza”, a feta vadai – the fritters stuffed with goat’s cheese – and a standard version for those who missed the traditional hawker snack. The food is sold in sets ranging between $7-25++.

The Moosehead Supper Series with Gina’s Vadai and Native is held on Friday 28 July 2017, from 10pm onwards, one-night only, on a first come, first serve basis.