Salt & Palm

Tasty Indonesian fare doesn’t always need to stick to hard-boiled traditions and Salt & Palm knows just that. This Sydney-based restaurant first found fame with its fun yet contemporary interpretation of Indonesian cuisine. Led by brother and sister Indonesian restauranteurs, Salt & Palm now expands into Singapore in the lively neighbourhood of Joo Chiat. Expect progressive takes on traditional flavours that are bold and complex yet familiar to taste. Think bombastic flavours to start with twists to the Kerupuk, fish cake and bergedil potato cake. Hearty mains also see the same innovative DNA with Balinese babi guling prepared Italian porchetta-style and bebek goreng done French confit-style. The cosy 46-seater space also doubles as a bar with a thoughtful selection of natural and low-intervention wines that complements the exciting menu.