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Salted & Hung

809 Wishlisted
~$60/pax
Salted & Hung will feature a menu that has a selection of meat that is derived from all parts of an animal.

12 Purvis Street
Singapore 188591

(open in Google Maps)

Tuesday:
11:30am - 02:30pm
05:00pm - 10:30pm

Wednesday:
11:30am - 02:30pm
05:00pm - 10:30pm

Thursday:
11:30am - 02:30pm
05:00pm - 10:30pm

Friday:
11:30am - 02:30pm
05:00pm - 10:30pm

Saturday:
11:30am - 04:00pm
06:00pm - 10:30pm

Sunday:
11:30am - 04:00pm

Monday:
Closed

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Top Dishes

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Reviews

From the Burpple community

We came here as a party of 5 for a weekend dinner. The octopus was by far my favourite dish! The nduja it came with was so tasty. The other things we enjoyed were the sourdough with kelp butter and the pork belly. Overall slight pricy but otherwise good

3 Likes

Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes! A very good meal at Salted & Hung is a slam dunk, except if you’re a vegan then you’re plunked!

Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes! A very good meal at Salted & Hung is a slam dunk, except if you’re a vegan then you’re plunked!

1 Like

Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes! A very good meal at Salted & Hung is a slam dunk, except if you’re a vegan then you’re plunked!

Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes! A very good meal at Salted & Hung is a slam dunk, except if you’re a vegan then you’re plunked!

Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes!

1 Like
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