The Place Located along Purvis Street, I checked out Salted & Hung recently, a contemporary gastronomic restaurant under the Unlisted Collection and led by Chef Owner Drew Nocente. The shophouse space of the restaurant is split into dining tables and bar seats which overlook the open kitchen. There is a noble philosophy behind Salted & Hung, which is Zero Food Waste Dining where the team endeavours to use every single part of the food product. The Food The menu features ingredients sourced from farmers and producers practicing sustainable methods. There is no ala carte menu, only fixed course menu for lunch and dinner. I had the Journey of Sustainability, a 6-course affair priced at S$168++ per diner. The meal started with a series of 4 snacks – Beetroot Leaf; Kangaroo Sausage Roll; Ebi with Seaweed Muffin; and Head Cheese. I love how distinct the colours and texture are for each snack. The delicate Beetroot Leaf is made of potato & polenta chip with dehydrated beetroot powder, yuzu kosho crème; the Kangaroo Sausage Roll is an interesting showcase of a meat rarely come across in Singapore, where the cured kangaroo and wagyu are rolled with brick pastry, garnished with chopped chives and served with ketchup. The most luxurious looking snack, and also my favourite of the lot, is [...]
↧