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Salted and Hung

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Salted and Hung
Photograph: Salted and Hung
Salted & Hung
Photograph: Salted & Hung
Salted & Hung
Photograph: Salted & Hung

Time Out says

Friendly warning! We're working hard to be accurate. But these are unusual times, so please check that venues remain open.

If it's been a while since your last visit to Salted & Hung, we suggest you hurry on down ASAP. For one, the restaurant has completely transformed: a sleek cement bar greets you as you first walk in, the Animal Farm murals have been replaced with tasteful works of art and the dining tables are all comfortably spaced apart, setting a tone for a more refined experience compared to its more casual past.

The menu has also been refreshed and centres around chef Drew Nocente’s culinary philosophy of minimal waste. You see it in practice through dishes like the green lip abalone, a highlight on the restaurant's new seven ($128) and 10-course ($168) tasting menus. The delicate shellfish is gently grilled over binchotan and sits in a sourdough essence made using brewing leftover bread trimmings, enhanced with vegetables and abalone liver – it's so good, you'll want to slurp it up straight from the bowl.

Another standout is the Jerusalem artichoke cut into small pieces and mixed in with other bits like wing beans, fresh seaweed and toasted buckwheat for a savoury crunch. It's topped with a confit egg and finished with an intense mushroom dashi that dials up the umami factor with salt made from the leftover artichoke skins.

A meal at Salted & Hung would not be complete without its signature house-cured charcuterie. The plate comes with four types of cold cuts: cured duck breast, sakura pork, bresaola and our favourite, lardo drizzled with honey and truffle oil.

Not to be forgotten are the desserts, starting with a sweet and salty take on cheese & crackers – diced fresh peaches and blood orange jelly are covered in a 30-month-old comté mousse – and finishing with Gold'n Gaytime, chef's reimagination of the popular Australian treat. It's a triumphant end to a faultless meal. So like we said at the start, run, don't walk, to Salted & Hung for one of the best dining experiences in Singapore right now.

Original review on Aug 1 2016 by Iliyas Ong

★★★★ Very good

Here at Time Out Singapore, we love our meat. Grilled, roasted, fried, stewed – whatever the method, if it once lived and bled, we’re on it like fat on wagyu. So when this Unlisted Collection restaurant cropped up as the ‘sequel’, so to speak, of the erstwhile 5th Quarter, its name alone made us salivate. Because you can’t salt and hang a salad, can you?

Curing, smoking and fermenting are front and centre of this Drew Nocente-led kitchen. That much is clear as soon as you step into the long shophouse space, see the little piggies on the walls and pass a dry cabinet in which all manner of salami and steaks hang, their hues ranging from deep mahogany to pale pink. There’s even kangaroo loin, a nod to Nocente’s Aussie roots, lurking in there.

So of course it’s the charcuterie, all made in-house, that we order right off the bat. The chef’s selection ($28) comes with five types of cold cuts, and opens the palate in anticipation of the rest of the meal. The pancetta and a type of prosciutto – it’s deboned before being cured – are pure and clean, while the red wine salami acts as a robust counterpoint. The funkiness and gelatinous texture of the headcheese, however, are not for everyone.

Like most meats on the menu, the pork jowl ($18) is treated before hitting the pan. It’s cured for 24 hours, then cooked sous vide for about 2 hours and finished on the grill. The meat is sublime: super tender with a layer of fat that disintegrates once we pop it into our gobs. But the dish itself confuses – the chunks of turnip are mushy, the too-chewy abalone adds nothing, and the plate lacks a pickled element to brighten the other, heavier flavours. (Okay, this is where we’ll take our veggie mockery back.)

Thankfully, the Blackmore wagyu tri-tip ($38) that arrives shortly after the pork – the rhythm of our meal is another triumph – is faultess, and demonstrates chef Nocente’s skills on the grills. Served with a swirl of beer frozen in liquid nitrogen and a swathe of corn purée, the dish tells a story through taste: first you’re hit by the sourish tang of the beer, then the sweetness of the corn takes over and finally the almost jerk-like smokiness of the beef blossoms and lingers on the tongue.

Salted and Hung has the potential to be a top restaurant with a clear and distinct philosophy. But minor details let it down, such as the overall blandness of the blue swimmer crab salad with uni, apple and asparagus ($23), as well as the bottled cocktails, called ‘elixirs’, which come across as an afterthought. Sure, we appreciate that the burnt apple milk punch and spiced Dodd’s Gin (both $16) are refreshing enough to pair with the carnivorous small plates. But they’re too light on the booze (another one of our favourite things) and boast little complexity – unlike the rest of the menu.

Time Out Singapore reviews anonymously and pays for all meals. Read our restaurant review policy here.

What the stars mean:
★ Poor ★ ★ Promising ★★★ Good ★★★★ Very good ★★★★★ Exceptional 

By: Iliyas Ong



Address: 12 Purvis St
Opening hours: Tue-Thu 5pm-10.30pm; Fri 11.30am-2.30pm, 5pm-10.30pm; Sat & Sun 11.30am-2.30pm, 6pm-10.30pm
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