Salted & Hung

Epicure (Indonesia) - - A WORLD OF DELICIOUS DINING -

Ex­ec­u­tive chef of Salted & Hung, Drew No­cente is a firm ad­vo­cate of min­i­mal waste. This is ev­i­dent by his new­est menu. The Grouper, In­fused Soy, Char­coal & Fer­mented Prawn But­ter ($58) uses the en­tire fish, in­clud­ing the bones. The grouper bones are first in­fused with soy for 30 days to make a fra­grant sauce and then de­hy­drated to form crisp crumbs as gar­nish. The re­main­ing fish bones are then turned into a stock that is used to steam-bake the grouper.

12 Purvis Street. Tel: 6358 3130 J1-for-1 main course. Valid till 14 Fe­bru­ary 2020

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