wife bought excellent 2pax dinner at salted & hung on 21.7.2016. ^^

this the citibank jul2016 100gourmet dinner.

i had a great dinner at lewin terrace with some friends for jun2016 100gourment & wife was not in singapore at the time.

we sat at the counter & was greeted by brent savage, the visiting aussie guest chef from bentley restaurant & bar, sydney. 🙂

we had a good view of the chefs at work.

salted & hung was fully booked for this evening’s 100gourmet dinner.

this restaurant serves contemporary australian cuisine & specialises in curing & grilling.

animal farm quip?

whatever taste good is good la…

this a brent savage dish..chef explained that in line with the restaurant focus salted & hung, we have cured king fish which was brined in salt & sugar.

(i did curing with salmon belly before twice, very nice but a bit worried about food safety so did not do after.

looking at the photos, that was 2 years ago already in jul2014).

the combination of flavours was very good. i liked the prosciutto very flavourful. the cured kingfish was ok but nothing special. the cucumber flower & dressing etc went quite well. a good starter certainly, not overwhelming.

the raw scallop was excellent. very fresh, sweet, tasty.

i liked the entire dish…scallop, beetroot, brocoli etc

this a really superb dish by the resident chef drew nocente.

i like the confit egg yolk too, with its silkiness.

combined well with the salty nori (seawwed) & there were some crunchy beans.

wife so so with egg yolk generally. for me, i enjoyed it.

the salted duck was also a very pleasant surprise.

a very tasty dish, very tender & flavourful duck, very nicely brined & sous vided.

& the comte cheese added to the flavours. enjoyed this less common preparation very much.

i am thinking to experiment & try making this dish.

i do an awesome tea smoked duck breast. can vary a bit & try this salted duck. i guess most difficulty is in creating the sauce?

the blackmore wagyu 9+ marbling score flank steak was excellent.

according to the grill chef, they browned it first, then smoked of 1/2hr to 1hr in a smoker, then sous vided & finally grilled.

he explained that they try to get the secondary cuts so can offer less expensive choices to diners, and also it offers more culinary challenge to make a good steak from a lesser cut.

a very enjoyable steak, perfectly charred, very intense flavourful & tender meat.

it was not the japanese wagyu class of marbling melt-in-the-mouth flavourful, but a smooth, intense, beefy flavourful. a really excellent steak for me!

and i enjoyed the dessert as well.

wife & i not really dessert persons. wife still not particularly impressed.

for me it was quite a superb combination of texture & flavours, milding sweet & tangy as well, and with crunchy bits, almonds, buckwheat soil etc.

it was really quite fun to watch the chef at work. they were well organised & orderly, & served out the dishes unhurried & in good time.

& gave some personal attention time also for some chats & exchanges.

overall when i first looked at the salted & hung menu & the lewin terrace menu i was naturally more sold on the kagoshima wagyu sirloin vs a blackmore 9+ wagyu flank.

as it turned out i liked every course in this menu. & the overall dining experience was superb, maybe lewin terrace already a memory, maybe it’s dining with my wife this evening, but this dinner was very enjoyable indeed.

c.h.e.f andy

++++++++++++++++++++++++++++

Salted & Hung

Address:

12 Purvis St, 188591

Contact:

+65 6358 3130