An unexpected raw gem lies tucked away in the middle of Purvis Street; a restaurant that uses traditional curing methods with a modern touch that stays true to the original flavours.
Salted & Hung is a casual and contemporary space combining concrete, wood and metal with playfulness in mural statements like ‘Four Legs Good, Two Legs Bad’ – leaving you wondering why two legs are the bad ones…
As the name implies, Salted & Hung uses a range of cuts from all parts of the animal – whether pig, cow, or fish – and prepares them with elements of smoking, curing, pickling or a combination of all. All done in-house by Chef Drew and his team, highlights for us included the Kangaroo Tar-Tar with Beets & Juniper and the Beef Tongue with Wasabi Mayo, Pickled Onions and Shallot Crisps.

TYPE OF CUISINE: Contemporary Australian
FOUNDED IN YEAR: 2016
ADDRESS: 12 Purvis Street, Singapore 188591
OPENING HOURS: Mon – Fri 12:00 – 14:30 and 18:00 – 22:30, Sat 18:00 – 22:30, Sun closed
PHONE: 6358 3130
WEBSITE: saltedandhung.com.sg
FACEBOOK: SaltedandHung
INSTAGRAM: saltedandhung

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