Singapore’s Salted & Hung takes over Shōbōsho
Chef Drew Nocente from Salted & Hung in Singapore will be taking over the Shōbōsho kitchen, in an exclusive appearance on Sunday August 12.
Salted & Hung is part of the Unlisted Collection; Singaporean hotelier and restaurateur Loh Lik Peng’s collection of hotels and 20 restaurants across Singapore, Shanghai, London and Sydney. The collection includes Burnt Ends (number 61 in the World’s 50 Best Restaurants), Michelin starred Cheek By Jowl, Blackwattle, and Meatsmith, and Automata in Sydney.
Brisbane-born chef Drew Nocente has a passion for culinary experimentation and the menu at Salted & Hung has a strong emphasis on meat curing, influenced by his Italian heritage.
In 2008 Drew was offered the opportunity by Gordon Ramsey to work under the guidance of his protégé, Jason Atherton, at Maze Grill in London. In 2010, Drew was selected to be part of the team at Jason Atherton's first venture, Table No.1 (Shanghai). Prior to fronting Salted & Hung, his most recent stint as Chef de Cuisine at SKIRT W Singapore Sentosa Cove led the restaurant to be lauded as one of the best steakhouses in Singapore.
Salted & Hung have just hosted Shōbōsho Executive Chef Adam Liston in Singapore, two sold out events which featured a collaborative menu created by the two Chefs over 8 courses.
The takeover at Shōbōsho will feature a Singaporean-style Sunday roast, including gin-cured mackerel, beer & seaweed sausages, satay bbq quail, lamb char siew and mascarpone chocolate parfait.
Places are strictly limited and will sell fast.
Two sittings, 12pm and 2pm
$75pp with optional wine pairing at $55pp