New Restaurant: Salt & Palm - Joo Chiat

After taking over Sydney, Australia, Salt & Palm proudly opens shop in Singapore at Joo Chiat Road, bringing with it a progressive approach to Modern Asian cuisine with an Indonesian flair in playful presentations and fun experiences.

By the creative direction and culinary extraordinaire of Executive Chef Natasya Soetantyo, Salt & Palm also seeks to change the perception and introduce the creative diversity of Indonesian cuisine as a whole archipelago.

Taste a modern take on flavours like its signature Prawn Bisque Pasta, a pasta dish bursting with the sweetness of the sea. Think King prawns and pasta cooked to the perfect al dente doneness in South Sumatran prawn bisque, topped with an onsen egg for creaminess and beansprouts for crunch and finished off with tobiko and chives.

Something bolder presents itself with the Porchetta of Australian pork belly cooked in a rich coconut gravy fragranced with Balinese spice, chilli lemongrass and shallot salsa, topped off with crispy pork crackling as well as Beef Short Ribs slow-cooked in rendang sauce meticulously for hours with fall-off-the-bone tenderness, relished with toasted coconut flakes.

For a sweet end, indulge in signature sweets like the fully vegan iterations of Crème Brulee, made from pandan coconut milk with young coconut meat and jackfruit, and Pavlova, made from aquafaba meringue and mango cream. These desserts have been given a delicious vegan twist hence suited for diverse taste buds.

#SingaporeInsiders