Moxie Restaurant

by | Dec 8, 2025 | Uncategorized | 0 comments

Location & Ambience

Moxie is nestled at the Alumni Association Medical Centre within Singapore General Hospital grounds, just minutes from the charming Tiong Bahru neighbourhood. The restaurant brings an unexpected breath of fresh air to the medical centre setting with its Mediterranean beach-house aesthetic — bright, airy, and deliberately relaxed. The design philosophy centres on creating a space for lingering weekend afternoons, where natural light floods through, complementing the coastal-inspired decor. It’s the kind of place that makes you forget you’re near a hospital, instead transporting you to a breezy seaside bistro.

The atmosphere is intentionally casual yet refined, perfect for sharing plates over easy conversation and flowing drinks. The open, welcoming layout encourages the leisurely brunch culture that has become increasingly popular in Singapore.

Menu Overview: Weekend Brunch

Moxie’s newly launched Weekend Brunch menu showcases a seafood-forward Mediterranean approach with an emphasis on sharing plates. The menu balances small starters, substantial mains, and lighter desserts, with pricing ranging from $15 to $46 for food items.

Menu Categories:

Starters & Small Plates ($15-26)

  • Burrata Salad
  • Spiced Corn Ribs
  • Buttermilk Fried Chicken Lollipops (NEW)
  • Spanish Cod Brandade (NEW)

Mains ($32-46)

  • Black Garlic Pesto Linguine
  • Shrimp and Grits (NEW)
  • Umami Rice
  • Double Bone Iberico Pork Chop (NEW)

Desserts ($16-18)

  • Dark Chocolate Mousse
  • Pistachio Cheese Brulee Tart (NEW)

Beverage Programme

  • 2-hour free-flow: $38++ (wine & prosecco) or $48++ (adds rosé, Aperol spritz, beer)
  • Creative cocktails and classic options available à la carte

Dish-by-Dish Analysis

⭐ Burrata Salad ($26) — Rating: 4/5

Concept: A sophisticated take on the classic burrata presentation, balancing rich creaminess with bright, contrasting elements.

Components:

  • Ultra-creamy burrata (Italian stretched mozzarella)
  • Roasted red beets
  • Pickled red beets
  • Flambeed grapes
  • Pistachio dukkah (Egyptian spice and nut blend)
  • Mint oil

Analysis: This dish exemplifies thoughtful composition. The dual beet preparation (roasted for earthiness, pickled for acidity) creates textural and flavour complexity. Flambeed grapes introduce caramelized sweetness while the pistachio dukkah adds Middle Eastern aromatics and crunch. The mint oil provides a refreshing counterpoint to the rich burrata. It’s a masterclass in balancing sweet, acidic, savoury, and fresh elements.

Cooking Notes: Flambeeing grapes caramelizes their natural sugars while adding a subtle char. The technique requires high heat and often a splash of alcohol to ignite. Dukkah typically combines toasted nuts, seeds, and warming spices like coriander and cumin.

Spiced Corn Ribs ($16) — Rating: 3.8/5

Concept: A trendy preparation that transforms corn on the cob into finger-friendly “ribs” through careful knife work.

Components:

  • Corn cut into rib-like pieces
  • Paprika, coriander, cumin seasoning
  • Cumin-infused aioli
  • Crumbled feta
  • Fresh herbs

Analysis: The dish capitalizes on corn’s natural sweetness while the spice blend (paprika, coriander, cumin) adds warmth without overwhelming heat. The cumin aioli reinforces the spice profile while adding richness, and feta provides salty, tangy contrast. While executed well and visually appealing, it’s more of a safe crowd-pleaser than an innovative dish.

Cooking Technique: Corn ribs are created by quartering corn cobs lengthwise, which causes them to curl when cooked due to starch expansion. They’re typically roasted or air-fried until edges crisp.

Buttermilk Fried Chicken Lollipops ($15) — Rating: 3/5 ❌

Concept: Chicken drumettes or wings presented lollipop-style with meat pushed to one end for easy eating.

Components:

  • Buttermilk-marinated chicken
  • Fried coating
  • Smoked almond aioli

Analysis: This dish underperformed relative to expectations. The buttermilk marinade should tenderize while adding subtle tang, but the excessive saltiness masked these nuances. More concerning were the charred edges introducing unwanted bitterness — this suggests either oil temperature issues or cooking time miscalculation. The smoked almond aioli showed promise but couldn’t rescue the dish.

Technical Issues: Over-salting and charring indicate timing or temperature control problems. Fried chicken requires careful oil temperature management (typically 160-175°C) to achieve golden, crispy exterior without burning.

⭐ Spanish Cod Brandade ($19) — Rating: 4/5

Concept: A traditional Provençal preparation of salt cod transformed into a luxurious spread.

Components:

  • Salted cod slow-cooked in aromatic milk
  • Potatoes
  • Garlic confit
  • Shio kombu (salted kelp)
  • Crème fraîche
  • Toasted sourdough

Analysis: This is sophisticated comfort food. Traditional brandade combines salt cod with olive oil and sometimes potatoes for a creamy emulsion. Moxie’s version adds Japanese influence through shio kombu, which amplifies umami, and garlic confit for sweet, mellow garlic flavour rather than harsh rawness. The texture resembles croquette filling — smooth, rich, and spreadable. It’s addictive when paired with crunchy sourdough.

Cooking Process: Salt cod must be desalted through multiple water changes over 24-48 hours. Slow-cooking in milk (with aromatics like bay leaf, thyme) gently poaches while infusing flavour. Garlic confit requires submerging peeled cloves in oil and cooking low and slow (120°C) until butter-soft.

Black Garlic Pesto Linguine ($32) — Rating: 3.5/5

Concept: Italian pasta meets umami-rich black garlic in a seafood-forward dish.

Components:

  • Al dente linguine
  • White wine sauce base
  • Black garlic pesto
  • Rock shrimp
  • Scallops (diced small)
  • Mussels
  • Chilli flakes

Analysis: The dish shows ambition but inconsistent execution. Black garlic — regular garlic aged through Maillard reaction until dark and sweet — should provide deep umami complexity. However, its flavour didn’t project adequately through the sauce. The seafood was fresh and pasta properly cooked, but dicing scallops into small pieces diminished their luxurious texture and visual impact. Scallops should be showcased, not hidden.

Improvement Notes: Black garlic paste should be emulsified directly into the sauce base, not just mixed in. Whole or halved scallops would provide better textural satisfaction and presentation.

⭐⭐ Shrimp and Grits ($36) — Rating: 4.5/5

Concept: A Southern American classic elevated with Mediterranean touches.

Components:

  • Three plump tiger prawns
  • Calabrian chilli and garlic marinade
  • Grilled preparation
  • Creamy grits infused with saffron and cotija cheese

Analysis: This is Moxie’s seafood prowess on full display. Tiger prawns are substantial and sweet, while Calabrian chilli (Southern Italian preserved chillies in oil) provides fruity heat and complexity beyond standard chilli flakes. The saffron-infused grits add luxurious earthiness and golden colour, while cotija (Mexican aged cheese similar to Parmesan) contributes salty, crumbly richness.

The combination is bold and satisfying, though the richness becomes heavy — definitely best as a sharing dish. This represents cross-cultural fusion done thoughtfully: Southern US base, Italian chilli, Spanish saffron, Mexican cheese.

Cooking Notes: Grits require constant stirring and gradual liquid addition (similar to risotto technique) to achieve creamy consistency. Saffron should be bloomed in warm liquid before adding to maximize colour and flavour extraction.

⭐⭐ Umami Rice ($46) — Rating: 4.2/5

Concept: A seafood rice dish reminiscent of Spanish paella or Italian risotto, with Asian rice technique.

Components:

  • Matsu rice (premium short-grain Japanese rice)
  • Shellfish bisque
  • Prawns
  • Scallops
  • Squid
  • Clams

Analysis: One of the afternoon’s standouts. Using matsu rice (known for firm, individual grains) ensures the rice maintains texture while absorbing the intensely flavourful shellfish bisque. Unlike risotto’s creamy texture, this rice remains al dente with distinct grains. The bisque — made from shellfish shells, aromatics, and tomato — provides concentrated briny sweetness that permeates every grain.

The seafood medley offers textural variety: snappy prawns, tender scallops, chewy squid, and briny clams. Layered, deeply savoury, and umami-packed without being heavy.

Technical Approach: Shellfish bisque requires roasting shells, sautéing aromatics, deglazing, then simmering for extended periods to extract maximum flavour. The rice is likely cooked pilaf-style (toasted, then simmered in bisque) rather than risotto method.

Double Bone Iberico Pork Chop ($42) — Rating: 3.8/5

Concept: Premium Iberico pork prepared through multiple techniques for optimal tenderness.

Components:

  • Brined double-bone Iberico pork chop
  • Sous-vide cooked
  • Pecan-crusted
  • Oven-finished
  • Pancetta and sweet corn potato hash

Analysis: The multi-step preparation shows technical competence. Brining adds moisture and seasoning, sous-vide ensures precise doneness and tenderness, pecan crust provides nutty crunch, and oven-finishing creates the crust. Iberico pork (from acorn-fed Spanish pigs) is prized for its marbling and rich flavour.

However, the pancetta-corn-potato hash pushes the dish towards excessive sweetness. Corn’s natural sugars plus potential added sweeteners in the hash overwhelm the pork’s subtle nuttiness. A more acidic or bitter component would provide better balance.

Cooking Process: Sous-vide involves vacuum-sealing meat and cooking in precisely controlled water bath (typically 57-60°C for pork) for hours. This ensures even cooking edge-to-edge. The subsequent crust and oven finish add textural contrast.

Dark Chocolate Mousse ($16) — Rating: 3/5

Concept: Classic French chocolate mousse with complementary elements.

Components:

  • Dark chocolate mousse
  • Hazelnut ice cream
  • Toasted hazelnuts
  • Berry compote

Analysis: Competently executed but unremarkable. The chocolate-hazelnut combination is timeless (think Nutella), and berry compote provides fruity acidity to cut richness. However, nothing distinguishes this from countless other chocolate mousse desserts. It’s comforting rather than exciting.

Pistachio Cheese Brulee Tart ($18) — Rating: 3.5/5

Concept: A fusion of cheesecake, crème brûlée, and tart, with pistachio as the signature flavour.

Components:

  • Almond sablé crust (French sandy shortbread)
  • Pistachio-infused cream cheese custard
  • Torched sugar top

Analysis: More interesting than the chocolate mousse, this dessert offers textural variety and avoids excessive sweetness. The almond sablé provides buttery, crumbly foundation, while the pistachio cream cheese filling is creamy with subtle nuttiness. The torched sugar top adds caramelized crackle.

The slightly savoury lean and lighter sweetness make this appealing to those who find most desserts cloying. It’s refined rather than indulgent.

Technique: Brûlée involves sprinkling sugar over custard and torching with a culinary torch or under a broiler until caramelized. Timing is critical — too little and sugar stays granular, too much and it burns bitter.

Beverage Programme

Moxie’s 2-hour free-flow offering provides exceptional value for weekend brunch:

Tier 1 ($38++): Red wine, white wine, prosecco Tier 2 ($48++): Adds rosé, Aperol spritz, beer

This pricing is competitive for Singapore’s brunch scene, especially given the 2-hour duration. The inclusion of Aperol spritz — a classic Italian aperitif perfect for day drinking — shows understanding of brunch beverage culture.

For non-free-flow guests, the cocktail menu features creative and classic options that pair well with Mediterranean flavours.

Overall Assessment

Strengths:

  • Outstanding seafood preparations (Shrimp and Grits, Umami Rice)
  • Mediterranean ambience creates ideal brunch atmosphere
  • Thoughtful flavour combinations (Burrata Salad, Cod Brandade)
  • Excellent value free-flow programme
  • Strong technical execution on complex dishes

Areas for Improvement:

  • Seasoning consistency (some dishes over-salted, others under-seasoned)
  • Flavour projection on certain dishes (Black Garlic Linguine)
  • Balance in sweeter preparations (Pork Chop accompaniment)

Best For: Weekend brunchers seeking seafood-forward Mediterranean fare in a relaxed setting, groups wanting to share multiple plates, and those who enjoy leisurely meals with drink pairings.

Recommended Dishes: Burrata Salad, Spanish Cod Brandade, Shrimp and Grits, Umami Rice

Practical Information

Address: Alumni Association Medical Centre, Singapore General Hospital (SGH), 2 College Road, Singapore 169850

Contact: +65 9339 3380

Opening Hours:

  • Tuesday-Thursday, Sunday: 11:30am – 10:00pm
  • Friday-Saturday: 11:30am – 11:30pm
  • Closed Monday

Nearest MRT: Outram Park (EW, NE, TE Lines) — approximately 6-minute walk

Price Range: Starters $15-26, Mains $32-46, Desserts $16-18

Reservations: Recommended for weekend brunch

Final Verdict

Moxie delivers a compelling weekend brunch experience anchored by excellent seafood preparations and a breezy Mediterranean atmosphere. While not every dish hits perfectly, the standouts — particularly the Shrimp and Grits and Umami Rice — demonstrate real culinary skill. The venue succeeds in creating a relaxed escape where the focus is on lingering over good food, shared plates, and easy conversation. With minor seasoning adjustments and more confident flavour projections, Moxie could elevate from “charming choice” to “must-visit destination.”

For now, it’s a very pleasant spot that delivers exactly what it promises: fresh seafood, Mediterranean vibes, and a proper brunch experience worth the journey to College Road.

Overall Rating: 3.8/5