For Special Occasions

Skip the other desserts and just get this. It's super value for money and just what you need after a meal here. The coffee granite (basically crushed coffee ice) has a lovely espresso flavour that's not too bitter, and plays wonderfully with the velvety whipped cream that's hand whipped to order. Simple, but perfect.

Yes I'm a sucker for good toast, and this was pure pleasure for me! The foie mousse was sooooo silky smooth and packed with flavour. I enjoyed spreading this decadent mousse onto the well-toasted slice of bread that was nice and salty on its own too. It was almost like enjoying the luxuriousness of foie gras without the feeling like you're eating lots of fat. I'd take this version any day!

Looks like the secret's out. Absolutely in love with this humble coffeeshop stall that bangs out salt-n-pepper crabs, sotong, prawns and EPIC pork satay. Just call or text the number and reserve your crabs. No frills, pure sweet goodness, just go get it.

I liked this so much I ordered it twice! Oozing with buffalo mozzarella and earthy truffle paste, this is a no-brainer pleasure bomb. Enjoyed our tapas dinner here, washed down by many glasses of cava (Spanish sparkling wine sorta similar to champagne) that come at ridiculously affordable prices like $5.50 per glass!! I particularly enjoyed the first cava on the menu, the Selecte Can Paxano. #BurppleXChope

This chicken liver dish was so lovely. Silky smooth, it was really nicely paired with the slight crunch of the peach and tang of the cherries. We had a fun night trying almost every dish on the menu, and two bottles of wine. The wines are great, as is the easy, friendly service! The menu was intriguing, and I loved this and the first dish of croissant with baby corn and prawn head butter (OMG) the most. The other dishes were good, but not all super successful, which is really understandable considering the experimental nature chef has taken with changing the menu everyday. All in all, it was very enjoyable and interesting, and you could really feel the heart behind the food. Chef seems to really embrace being in Singapore and using local ingredients when he can. Give these guys a try, but remember to come with an open mind and you'll have a fun meal for sure.

A luscious soft serve that boasts an intense maple flavour. Went super well with the tart gooseberry compote and the floral rose jelly! Found the biscuit base to be a little hard but still very very enjoyable dessert that you can't stop shoveling. Loved the sprinkled sumac.

Just gamey enough to please the lamb-lover yet still pleasing to those who don't usually like lamb, this dish was a winner at dinner. The meat is so incredibly soft, and you can just taste the slowwwww cook, the closest you'll get to tasting time. If that makes any sense.

Super silky mash with squid ink and sea salt, what a luxury. This was one of my favorites from 5th Quarter, and I'm so glad they've kept it on the menu at Salted and Hung. Don't miss this! Overall, the dishes I loved from 5th Quarter were fantastic as ever (tripe, mash, all desserts), while the new ones didn't quite match them. I hope to come back again to see how they fare in the coming months though!

You know you're well taken care of when every dish that comes steadily outdoes the one that came before, leaving you in a giddy high by the time you realize how good of a job laksa leaf ice cream with green chili does as a dessert. Of course, the two excellent bottles of wine and warm hospitality had a large part to play. I can hardly name two more restaurants that make you feel quite this comfortable dining out. I almost felt like I was at home, throwing the most excellent of dinner parties. This photo has absolutely no way of representing the voluptuousness of the herb-forward salad, the bang of the five spice caramel perfectly lifted by chili, and waffles so good they deserve to stand alone. We don't even really need to talk about the duck. Ok, long story short, make sure you come here with your foodie friends sometime, and enjoy the beautiful venison tartare (!), this, and the humble roast pumpkin that deserves a tiara of precious jewels upon entering anyone's belly. Thanks for such a lovely night @rishinaleendra :) #burpple

Wish I could properly express how good this was. With spiced cashew nuts, preserved pumpkin, scorched kale. The balance is impeccable, and the heartiness of the dish unparalleled in most vegetarian renditions. Don't you dare miss this. Also, this is Chef's favourite dish - that always says something.

What a great way to start the meal. A beautifully briny, creamy oyster paired with a smoky tomato snow that reminds you of barbecue chips - in the best way possible. Yum. This is the start of our 5-course chef's menu, also available a la carte at $5 per oyster.

When there's pig's head on the menu, you'd be silly not to order it. Cutting through this is like an essay on texture: first, the knife's deft pierce through thin ravioli skin releases a quivering egg yolk, then, a satisfying crunch through a crisp coat, and finally, the blade yields completely when it touches the lovingly braised and pulled pig's head. Every part of the head is in there, save for the eyeballs. Almost instantly, yolk meets meat, creating something far greater than the sum of its parts. If I had one way to describe it, I'd call it "essence of pig" - almost like every pig dish I've ever had put into one voluptuous, intense bite that etches itself into your taste bank, never to be forgotten.