Saturday, October 27, 2018

Salted and Hung @ 12 Purvis Street

Was in the area looking for a place to dine on a Friday evening. Went around a few before settling on Salted and Hung at 12 Purvis Street. The place was spacious, dark and cosy. Without reservation, one could only dine in a hurried manner before the next seating arrives. Fortunately, we were given an option for counter seats where we could enjoy our dinner in a more leisurely manner, maybe strike up a conversation or two with the Chef Drew and watch the bustling activities of the kitchen.


No worries for first timers. The friendly staff offered recommendations and asked if we had any dietary requirements. We heard that the popular dishes are the Charchuterie, Fremantle Octopus, Scallops, Wagyu Tri-Tip, Lamb Neck Char Siew, the Black Mash and Roasted Cabbage.

We made our choice based on our preferences and since it was just for two pax, we opted for two Small Plates, a main from the Josper and another from the Farm section. We were going for the Scallops, Octopus, Hamachi Collar and Roasted Cabbage. Oooh, didn't realize we ordered mostly seafood!

Chef Drew Nocente assembling the scallops
Scallops with Handcut Noodles and Prawn Floss @$28

There was a tiny hint of spice in that pile of prawn floss and handcut noodles. This scallop dish seemed to be a favourite amongst the staff!

decided on Mi Terruño Reserve Malbec 2014 (Mendoza, Argentina)

At Salted and Hung, even for an order of wine by the glass, I was pleasantly surprised when a first taste was offered to the guest. The pour continues if one likes it, otherwise, they are happy to change it to the next option. Must say that am liking the people of Salted and Hung for their service and warm hospitality.

Thus far, the first taste by the guest was usually practiced if the guest had ordered a bottle. Initially, it crossed my mind that perhaps the staff might have misunderstood that I was getting a bottle! Ooops! Found an interesting read on whether restaurants should offer guests that first taste of wine.

Mi Terruño Reserve Malbec 2014 (@$22 per glass)

Tried the Pitchfork Cabernet Merlot 2015 from Margaret River and this may be the one for you if you prefer a youthful drink with a soft profile. Tried the Mi Terruño Reserve Malbec 2014 and thought that this too tasted pretty young. Nevertheless, a bit paiseh to revert and continued with the Malbec. The taste improved after some time. Balanced, and with aromas of plums and cherries with a hint of spice. Lovely violet hues and goes well with the food that we ordered that night.

The next item was the Fremantle Octopus. One of the benefits of counter seats, was that Chef would be personally explaining the components of your dish. My attention was all on the delicious looking octopus tentacle. Anything from the Josper would be magic. That is the belief.

Fremantle Octopus - squid ink and charcoal @$28

Happy faces on first bite of the tender octopus. Enjoyable meaty chew, exceptional softness and a heavy dose of smokeyness. Yums. The red blob was salami paste and we were cautioned that it would be slightly spicy. Turned out to be rather mild. I'd smeared it generously along with the butter.

Liked that the food was served in accordance to the pace of the diner. Marlee, our lovely service staff for the night, came by every now and then to check on us on how we are doing. Chef too, would come by and asked about the food.

Our final two dishes came together. I never had my cabbages slow-roasted before so this would be a first for me. The leaves turned out to be soft as though it was boiled but with much more intense flavours. Very buttery and rich.

Roasted Cabbage  with Bonito Butter @$12

The Hamachi Collar looked very much blackened. If I could rate a maximum char, this would be it. Peel away the top to reveal sweet luscious meat with good mouthfeel. That's Hamachi, ladies and gentlemen.

Hamachi Collar
Hamachi Collar with soy, dashi and greens @$36

Took the last sip of wine and was ready to go when we were presented with a wooden box that contained housemade cookies with salted caramel. Love the texture and the familiar taste of the cookies. Very good and satisfying sweet end to our meal at Salted and Hung.

finale of cookies

Thank you for the good company and kudos to the lovely crew at Salted and Hung. An enjoyable experience.

Salted and Hung

Address: 2 Purvis St, Singapore 188591
Contact: 6358 3130
Business Hours:
Tuesdays to Fridays - 11:30am to 2:30pm, 5:00pm to 10:30pm
Saturdays - 11:30am to 4:00pm. 6:00pm to 10:30pm
Sundays - 11:30am to 4:00pm
Closed on Mondays


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