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Salted & Hung Venue hot100

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

12 Purvis Street
Singapore 188591

(open in Google Maps)
Opening icon

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

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Top Dishes

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Reviews

From the Burpple community

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!