Salted & Hung

1044 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)

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

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

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

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Top Dishes

What you should order based on community favourites

Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required

Reviews

From the Burpple community

We finish off our 4-course lunch on a high note with this cheeky play on Australia's favourite ice cream bar. I'm not one for deconstructed anything - it just smacks of laziness to me most of the time - but this was so well-thought out, tasty and most importantly, reminded me of that iconic Ozzie ice cream with each mouthful.
-
Artfully plated, a delicate honeycomb lattice is perched atop a quenelle of rich and smooth toffee ice cream, itself sat upon an umami olive crumb. A companion piece of dark chocolate-coated white chocolate completes the core ensemble, with carefully tweezered in place mint and edible flowers rounding off the composition. Take a little of each in your spoon for that perfect bite.

Taste: 3.5/5

Two precious pieces of absolutely tender and juicy Iberico pork that have been slow-cooked and charred, served with a meaty jus and accompanied by a delicate medley of hazelnuts, blueberries and cauliflower puree that serve only to accentuate the centrepiece protein. Salted & Hung's gastronomical creations have only gotten better over the years.

Taste: 4/5

1 Like

Remarkably rich and potent with umami, the risotto was infused with the funkiness of prawn head butter and a reduced prawn shell stock brimming with the taste of the ocean. It goes without saying the rice was perfectly al dente, and topped with sweet and crunchy chunks of charred Spencer Gulf prawns. My top pick for mains off the lunch set menu.

Taste: 4/5

2 Likes

🍴DINE OUT🍴
📍Salted and Hung, Purvis Street📍
💸 5 course: $88
*additional $25 for the Sirloin option
...
Visited Salted and Hung a while ago and had such a great experience! Every dish was plated exquisitely, it was a feast for our eyes🤩. Our favourites were the Ebi and Seaweed Muffin, IPA Sourdough🥐 with Whipped Lard and Wakame Butter, Prawn Butter Risotto🍤 and Fermented Pear & Sage Ice Cream. These were really some interesting and bold flavour combinations that worked super well together. The Fermented Pear & Sage Ice Cream acted as the perfect palate cleanser, a refreshing course that we needed towards the end of the meal🍦. Perhaps we were getting a little too full, the Gold'N Gaytime dessert was a tad too creamy and heavy for us. Nonetheless, a superb dining experience🤗! Also note that we’ve visited quite a while ago, hence the menu could've changed slightly🤏

It’s more like dinner for 3-4 haha! The whole smoked chicken enough can fill 2 up🤤 and then the crumbly cheesy Mac and cheese is toasty satisfying!🥰 the roasted cabbage has an peculiar pickled flavoring - it’s a weird one for me👅! The ones that I really love is their appetizers - that glass jar of cured king fish and ikura is 💯💯💯 - I need more of that crunchy fluffy sourdough to pair with it! Not enough for their delicious kelp butter and crazy oof whipped lardddd 🐷😮 and finally for dessert is a soft dome of chocolate and toffee beauty 🍫

💡 : Would appreciate it if there is a menu note 📝 to describe the courses in more detail to bring that restaurant experience closer to home 🏡 for the price I would said it fits the bill but worth it hmmm would need a more experiential touch to it 🤨

Heard that Salted & Hung recently transitioned to just doing tasting menus and had to check it out. Chef Drew is a genius when it comes to using all parts of his ingredients and it really shows in his new 7- and 10-course sets (from $148). Loved every part of the menu, but if I had to pick favourites, it'd be the Aged Turbot with turbot tea broth and turbot liver vin jaune sauce, as well as the Green Lip Abalone with savoy cabbage and charcuterie broth that he makes with the leftovers from his famous cured meats.

ADVERTISE WITH US