SINGAPORE, March 28 — Contemporary Australian restaurant Salted & Hung has been winning accolades ever since it opened last year.
Now, the Purvis Street eatery, known for its focus on grilling and curing meats, can add another feather to its cap.
It took the World Gourmet Summit’s (WGS) Best New Restaurant award at the annual event’s awards for excellence ceremony yesterday.
The restaurant began life in 2015 in Vagabond Hotel in Syed Alwi Road before moving to Purvis Street under its new name. It is headed by chef Drew Nocente, who is not averse to using cuts from the whole animal (think heart, offal and tripe) in his menu offerings, and draws on his Italian-Australian background for inspiration.
Other awards handed out at the One Farrer Hotel & Spa yesterday included the Restaurant of the Year, which went to Morsels in Dempsey Road.
The Restaurateur of the Year award was taken by The Lo & Behold Group co-founder Wee Teng Wen, whose latest enterprise is The Warehouse Hotel.
Chef of the Year went to Julien Royer of Odette. — TODAY
