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Salted & Hung

861 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)

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

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

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Reviews

From the Burpple community

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

1 Like

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

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