tesss

I loved Salted and Hung so much the first visit, and could not resist the festive menu edms that were flooding my mailbox and headed back...only to order off their ala carte. Such an irony.  Charcuterie ($28) Chef's selection I love their charcuterie boards, each encounter springs a lovely surprise. Lardo  Truffle honey and chilli Pig Terrine Sour Dough Piccalilli Pig Trotter Pickles and Sour Dough Lardo was exceptional in this platter, looking like squid oozing with fat. Such is joy tucking into fat.  Cumin crackers complete the charcuterie board. Tripe ($15) Togarashi, Szechuan, Caponata Bummer is selling out on pig's ears but these tripe chips are still the diggity bomb! Crispy keropok with a spongeyness to it. Beef Tongue ($16) Wasabi Emulsion, Pickled Onions, Shallot Crisps I always feel so bad eating tongue - the tender tongue and burst of flavours from the pickled onions and shallots does down play the guilt. The cow definitely got de-tongued for a good reason! Hamach...

Para Thai came to mind one rainy evening, I am not even sure how thai food and cold weather goes hand in hand especially when spicy food is not the forte of Para Thai even. I'm not sure if these are considered thai appetizers per se since I have seen them at Indonesian restaurants too. Nonetheless, keropok's always hard to resist and that mouth watering chilli sauce is worth the $3 price tag. I sounds ridiculous but I probably could get more than a bag full of keropok if I bought them outside anyway. Baked Prawn Glass Noodles ($16.90) It could be the presentation of the dish in the menu that made the difference so stark - the first question that came to mind was, where are the three prawns? Turns out they were buried deep at the bottom of the pot. Rice vermicelli was delicious though a tad oily and the prawns were a let down with their mushy contents. Black Olive Fried Rice ($11.90) Yet another that defied the photography presentations, chicken was fried with the rice together ...