Salted & Hung

Singapore's Top Restaurants - - Australian -

As its name sug­gests, char­cu­terie plays a sig­nif­i­cant role in the menu at Salted & Hung, along with the use of less con­ven­tional cuts of meat. There is beef tongue, slow­cooked sous vide for 60 hours be­fore it is sliced pa­per-thin and rubbed with a spice mix. Wagyu flank and Iberico pork col­lar are cooked in a char­coal oven, emerg­ing suc­cu­lent and sat­u­rated with smoky flavour.

One of the best sides here com­prises sweet corn kernels with earthy manchego cheese. This de­light­ful com­bi­na­tion of sweet, salty and fresh crunch pairs beau­ti­fully with the grilled meats.

In a trib­ute to his Aussie roots, chef Drew No­cente serves a Tim Tam-in­spired dessert com­pris­ing a choco­late-coated bis­cuit served with milk choco­late ice cream, peanut but­ter ganache and berg­amot gel. Like ev­ery­thing else here, it is an ab­so­lute taste sen­sa­tion.

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