PART 1: SALT & PALM @ JOO CHIAT
Restaurant Overview
Salt & Palm is a vibrant neighbourhood resto-bar located in the charming Joo Chiat area, bringing modern interpretations of East Indies cuisine to Singapore. Originally established in Sydney, Australia, this restaurant marks its expansion into the local dining scene. The establishment is helmed by Executive Chef Natasya Soetantyo, who brings a contemporary twist to traditional Indonesian flavours while honouring her cultural heritage.
Restaurant Philosophy: Chef Natasya’s culinary approach focuses on changing perceptions about Indonesian cuisine by showcasing its diversity as a whole archipelago. She employs contemporary cooking techniques while maintaining traditional spices, recreating complex flavours and dishes in an innovative, modern way.
Location & Accessibility
Address: 467 Joo Chiat Road, Singapore 427678
Phone: +65 89399617
Nearest MRT: Dakota (CC Line)
Directions from Dakota MRT:
- Alight at Dakota MRT station and take exit A
- Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181)
- Take bus number 16 and alight after 4 stops
- Walk down Joo Chiat Road to destination
- Total journey time: approximately 12 minutes
Online Presence:
- Facebook: Available
- Instagram: @SaltnPalm15
- Website: Available
Opening Hours
- Monday: 5pm – 11pm
- Tuesday: Closed
- Wednesday – Thursday: 5pm – 11pm
- Friday – Sunday: 9am – 3pm, 5pm – 11pm
Ambience & Atmosphere
Salt & Palm embodies the colourful, vibrant character of the Joo Chiat neighbourhood, which is known for its eclectic mix of heritage and contemporary culture. The restaurant combines modern design aesthetics with warm, inviting elements that reflect the fun, contemporary approach to cuisine. The space encourages social dining and exploration of diverse flavours, creating an atmosphere that appeals to food enthusiasts seeking authentic yet innovative experiences. The resto-bar format suggests a relaxed yet sophisticated environment suitable for casual dinners, date nights, or group celebrations.
Menu Overview
Salt & Palm offers a curated selection of starters, mains, and desserts that blend Indonesian heritage with modern culinary techniques. The menu includes both traditional proteins and creative vegetarian options, catering to diverse dietary preferences.
Price Range: Starters ($12-$28), Mains ($30-$52), Desserts ($15-$18)
Signature Dishes & Detailed Analysis
STARTERS
Fresh Oyster | Rating: 4/5 | $28 (3 pieces)
Freshly shucked Amelie oysters sourced from Marennes-Oleron, France. The dish offers two flavour profiles: traditional lime wedges or a more complex pairing of tomato tamarind and basil kemangi pandan oil. The latter showcases Chef Natasya’s ability to elevate classic seafood with Southeast Asian aromatics. The kemangi (Vietnamese coriander) and pandan oil combination provides herbaceous, slightly floral notes that complement the briny sweetness of the oysters beautifully.
Hokkaido Scallop | Rating: 4/5 | $22
A testament to Chef Natasya’s philosophy, this dish features lightly torched Hokkaido scallops paired with tempe chips, fried garlic, chilli peanut lime, sweet soy, and lemon basil herbs. The torching technique imparts a subtle caramelization while maintaining the scallop’s tender interior. The accompaniments—crispy tempe chips, aromatic fried garlic, and a balanced chilli-peanut-lime dressing—create multiple layers of texture and flavour that reflect Indonesian culinary traditions in a refined presentation.
Balinese-style Fish Cake | Rating: 4/5 | $12 (2 pieces)
Made from minced fish and a carefully balanced blend of traditional spices, these fish cakes are topped with a vibrant chilli lemongrass shallot salsa that enlivens each bite. The accompanying chicken skin tuille adds textural contrast and umami depth. This dish exemplifies how traditional Indonesian street food can be elevated for fine dining without losing its essential character and robust flavours.
Potato Cake | Rating: 3.5/5 | $12 (2 pieces) | Vegan
A straightforward vegan option topped with vegan mayo and vegan caviar. While well-executed, the dish lacks the complexity and surprising elements found in other menu items. The flavours are clean but somewhat predictable, missing the layered depth that characterizes the restaurant’s stronger dishes.
MAINS
Prawn Bisque Pasta | Rating: 4/5 | $32
Inspired by Palembang Mie Celor, a traditional Sumatran seafood noodle dish in coconut broth, this pasta interpretation is a celebration of maritime flavours. Featuring plump king prawns, south Sumatran prawn bisque, onsen egg, beansprouts, tobiko, and chives, each component contributes to an overall sense of oceanic sweetness and richness. The bisque base provides luxurious depth while the tobiko adds subtle brine and visual appeal. This dish successfully bridges Southeast Asian and Italian culinary traditions, demonstrating the restaurant’s creative range.
Beef Short Ribs | Rating: 3.8/5 | $52
Australian grain-fed beef showcases the kitchen’s access to premium proteins. The rendang sauce is fragrant with kaffir lime leaf, cinnamon, chilli, and candlenut—classic rendang aromatics that lean toward authentic Indonesian flavours rather than the sweeter Malaysian interpretation. However, the beef texture could be improved; the ribs, while flavourful, miss the tender, fall-apart quality expected at this price point. The savoury, complex sauce elevates the dish despite the meat’s textural shortcoming.
Porchetta | Rating: 4.5/5 | $32 | Chef’s Highlight
This dish represents a creative East-meets-West fusion: Balinese Babi Guling executed in Italian style. Pork belly marinated in a unique Balinese spice blend is cooked to achieve succulent meat with crispy crackling—a hallmark of Italian porchetta technique. The chilli lemongrass salsa provides brightness and heat, lifting the richness of the pork. The marriage of Balinese spice blends with Italian cooking method results in one of the most successful dishes on the menu, offering textural variety and balanced flavours that satisfy on multiple levels.
Mushroom Rendang | Rating: 4.5/5 | $30 | Vegan
A beautifully executed vegetarian dish featuring a medley of mushrooms and baby potatoes simmered for hours in housemade rendang sauce. The long cooking process allows the sauce to penetrate the vegetables, building deep, complex flavours. Toasted coconut flakes provide textural contrast and subtle sweetness. Despite being plant-based, this dish rivals the protein-based mains in depth and satisfaction, demonstrating Chef Natasya’s skill in all areas of cooking.
DESSERTS
Pandan Coconut Creme Brulee | Rating: 2.8/5 | $15 | Vegan
An egg and dairy-free reinterpretation of the classic French dessert, this creative dish features pandan and coconut custard topped with jackfruit and berries, with young coconut filling in the custard itself. While conceptually interesting and showing admirable technical ambition, the texture falls short. The absence of egg and dairy compromises the signature silky, creamy consistency expected from creme brulee, resulting in a less satisfying mouthfeel that undermines the otherwise appealing flavour profile of pandan and coconut.
Pavlova | Rating: 4.2/5 | $18 | Vegan
This plant-based meringue dessert proves that modern vegan alternatives can deliver genuine pleasure. Topped with plant-based mango and passionfruit cream and finished with fresh mango, blueberry, grilled peach, and coconut flakes, the pavlova offers bright, tropical flavours and delightful textural contrasts. The crisp meringue provides structure and contrast to the creamy filling and soft fruits, making this a more successful vegan dessert than its counterpart.
PART 2: SALT TAPAS & BAR @ RAFFLES CITY
Restaurant Overview
Salt Tapas & Bar is a chic, contemporary tapas establishment located outside Raffles City Shopping Centre. Offering fun and creative Australian-accented tapas paired with a wide range of drinks, the restaurant presents a sophisticated yet approachable dining experience. The venue is particularly known for its special event menus, such as the exclusive New Year’s Eve King Feast Menu reviewed in the document.
Location & Accessibility
Address: 252 North Bridge Road, #01-22A, Singapore 179103
Phone: +65 68370995
Nearest MRT Stations:
- City Hall (EW Line, NS Line) – 3 minutes walk
- Esplanade (CC Line) – 3 minutes walk
Directions from City Hall MRT:
- Alight at City Hall MRT station and take exit A
- Walk to the junction of North Bridge Road and Bras Basah Road
- Turn right onto Bras Basah Road
- Walk to destination at Raffles City Shopping Centre
Directions from Esplanade MRT:
- Alight at Esplanade MRT station and take exit G
- Walk to the junction of Beach Road and Bras Basah Road
- Cross the road towards Fairmont Singapore
- Continue walking down Bras Basah Road to destination
Online Presence:
- Facebook: Available
- Website: Available
Opening Hours
- Monday – Thursday: 11:30am – 10pm
- Friday: 11:30am – 11pm
- Saturday: 11:30am – 10:30pm
- Sunday & Public Holidays: 11:30am – 9:30pm
Ambience & Atmosphere
Salt Tapas & Bar features a chic island-style setup positioned prominently outside Raffles City Shopping Centre. The modern aesthetic combines contemporary design with upscale-casual comfort, creating an inviting space for both lunch and dinner. The prominent external location makes it highly visible and accessible, contributing to its appeal as a casual yet refined dining destination. The tapas format encourages sharing and social dining, fostering a convivial atmosphere suitable for groups, casual dates, or business lunches. The extensive drinks menu complements the food offerings, making it a destination for both cuisine and beverages.
Menu Overview
Salt Tapas & Bar specializes in creative Australian-accented tapas, featuring both classic Spanish-inspired small plates and innovative reinterpretations. The restaurant offers regular menu options as well as special seasonal menus, such as the King Feast NYE Menu featuring four-course set options.
Price Range: Starters ($15-$20), Mains/Tapas ($18-$35), Special Set Menus ($80-$100++)
King Feast NYE Menu Analysis
The New Year’s Eve special features two distinct four-course set menus:
King Feast Sea Four-course Set Menu | $100++ per person
King Feast Land Four-course Set Menu | $80++ per person
Each menu flows through carefully chosen courses designed to build flavour and satisfy throughout the evening.
Signature Dishes & Detailed Analysis
SHARED STARTERS
Grilled Sourdough with Prawn and Bacon Bone Marrow Butter | Rating: 3.5/5
A luxurious opening course featuring luscious spreads of prawn butter and bacon bone marrow butter served with grilled sourdough. The “amazing fluffiness” noted in the review suggests perfectly emulsified butters that spread easily without deflating. The combination of delicate prawn flavour with smoky, rich bone marrow creates a complex, indulgent foundation for the evening. This dish sets an opulent tone befitting a special occasion celebration.
SEA MENU – FIRST COURSE
Warm Oyster with Samphire Soy Scallion Dressing | Rating: 3.5/5
Warm oysters represent a departure from the typical cold preparation, offering a different sensory experience. The samphire (sea vegetables) provides mineral notes and textural crunch, while the soy scallion dressing adds umami depth and allium brightness. While technically well-executed, some reviewers prefer cold oysters, suggesting this preparation may be matter of personal preference rather than universal excellence.
SEA MENU – FIRST COURSE (ALTERNATIVE)
Pan Seared Foie Gras with Sherry Eschalot Vinegar | Rating: 4/5
A classic French preparation executed with precision. The foie gras is seared to achieve a caramelized exterior while maintaining a creamy, luxurious interior. The sherry eschalot (shallot) vinegar provides sharp acidity that cuts through the richness beautifully, preventing the dish from becoming cloying. The review notes that “every individual polished it off the plate effortlessly,” suggesting the balance and appeal transcended the table. This is an exemplary luxury appetizer.
SECOND COURSE – BOTH MENUS
Lobster Paella | Rating: 4/5
A stunning second course showcasing succulent lobster meat in an expertly executed paella. The rice achieves that desirable “pearly, chewy” texture—indicating proper saffron infusion, correct liquid-to-rice ratio, and precise timing. The “generous portion of meat and seafood” ensures every mouthful contains quality proteins. Reviewers particularly praised the tanginess (likely from saffron and seafood stock) and the sweet, tender lobster meat. The dish satisfies both technically and flavourfully.
Spatchcock Mushroom with Cepe Paella | Rating: 3.5/5
Offering a vegetarian alternative without compromising quality, this paella features umami-rich mushrooms and earthiness from cepes (porcini mushrooms). The paella preparation maintains the same standard of execution as the lobster version, with properly cooked rice and well-balanced flavouring. While reviewers noted it was “quite on par” with the lobster version, the overall rating suggests it’s slightly less memorable—possibly due to the inherent appeal of lobster as a luxury protein compared to vegetables.
SEA MENU – MAIN COURSE
Char Grilled Rainbow Trout with Garlic Dill Dip | Rating: 4/5 | Personal Favorite
An exceptional fish course showcasing the simplicity and elegance of proper technique. The chargrilling imparts subtle smokiness while maintaining the delicate, moist flesh of rainbow trout. The garlic dill dip—a classic pairing reminiscent of Scandinavian and Northern European cuisine—complements the fish’s subtle flavour without overwhelming it. The review’s note that the reviewer “almost cleaned the fish off its fine bones” indicates the quality and appeal of the preparation. This represents an understated masterpiece on the menu.
Boiled Brown Crab | Rating: 3.5/5
Presented whole with abundant roes, this dish celebrates the crab in its most natural state. The provision of three different dips—chipotle tartare, crab-infused clarified butter with chives and garlic, and ponzu dressing—allows diners to explore different flavour dimensions. The “subtle flavour and sweetness” of the crab meat suggests fresh, high-quality specimens. While the roes are a clear highlight, the overall rating indicates the dish, while delicious, may not achieve the same level of excitement as other courses.
LAND MENU – MAIN COURSE
Spatchcock Confit with Thyme and Garlic | Rating: 4/5
A showstopping presentation that “garnered several looks of envy” from other diners. The confit technique—slow-cooking in fat—ensures maximum tenderness and flavour infusion. The emphasis on preserving “the beauty of these meats by going very easy on the cooking and seasoning” indicates a chef’s confidence in ingredient quality and restraint in technique. The thyme and garlic aromatics perfume the meat subtly without dominating. This is a masterclass in simplicity and technique.
Wagyu Sirloin with Smoked Beef Jus | Rating: 4/5
Premium Wagyu beef showcases its characteristic marbling and buttery texture when prepared simply. The smoked beef jus adds depth and smokiness without overwhelming the delicate beef flavour. The review notes the jus was “just right, enlivening the Wagyu Sirloin up a notch,” suggesting perfect balance and restraint. This dish allows the premium beef to shine while providing subtle enhancement through the sauce. Both land menu courses represent standout preparations.
SAMPLE RECIPE: PORCHETTA (BALINESE BABI GULING STYLE)
This recipe recreates Salt & Palm’s signature Porchetta dish, combining Italian technique with Balinese flavours.
Ingredients
For the Pork:
- 1.5 kg pork belly, skin on and scored
- 2 tbsp sea salt
- 1 tbsp black pepper
- Fresh herbs (thyme, rosemary, bay leaves)
For the Balinese Spice Marinade:
- 4 shallots, peeled
- 3 cloves garlic
- 2 tbsp ginger, sliced
- 2 red chilies
- 2 tsp turmeric powder
- 1 tbsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 3 candlenuts (optional, or substitute with macadamia nuts)
- 1 tbsp shrimp paste
- 3 tbsp coconut oil
- 1 tbsp palm sugar
- Salt and pepper to taste
For the Chilli Lemongrass Salsa:
- 2 red chilies, finely diced
- 2 stalks lemongrass, white part only, finely minced
- 3 shallots, thinly sliced
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp palm sugar
- Fresh coriander leaves
Cooking Instructions
Step 1: Prepare the Spice Paste (Day Before)
Toast the coriander and cumin seeds in a dry pan for 2 minutes until fragrant. Using a mortar and pestle or food processor, grind the toasted seeds, then add shallots, garlic, ginger, red chilies, turmeric, candlenuts, shrimp paste, and palm sugar. Process into a smooth paste. Add coconut oil to achieve a spreadable consistency. Taste and adjust seasoning with salt and pepper.
Step 2: Marinate the Pork
Score the pork skin in a crosshatch pattern at 1 cm intervals. Rub the Balinese spice paste under the skin and all over the meat. Reserve some paste for basting. Place in a large container and refrigerate overnight (or minimum 4 hours), allowing flavours to penetrate.
Step 3: Prepare for Roasting
Remove pork from refrigeration 1 hour before cooking. Pat the skin dry with paper towels (this is crucial for crispy crackling). Season the skin generously with sea salt and pepper. Place fresh herbs inside the cavity. Tie the pork belly with kitchen string to maintain its shape and promote even cooking.
Step 4: Roast the Pork
Preheat oven to 160°C (320°F). Place pork on a roasting rack in a large baking tray. Roast for approximately 2.5-3 hours, basting with the reserved spice paste every 45 minutes. The internal temperature should reach 65-70°C for medium doneness.
Step 5: Achieve Crispy Crackling
In the final 15-20 minutes of cooking, increase oven temperature to 220°C (425°F) to crisp the skin. Monitor carefully to prevent burning. The skin should be golden and crackle when tapped with a spoon.
Step 6: Rest and Prepare Salsa
While the pork rests for 15-20 minutes (essential for retaining juices), prepare the chilli lemongrass salsa. Combine diced chilies, minced lemongrass, sliced shallots in a bowl. Dress with lime juice, fish sauce, and palm sugar. Add fresh coriander just before serving. Taste and adjust seasonings.
Step 7: Slice and Serve
Remove kitchen string and slice the porchetta into generous portions, ensuring each slice contains crackling, meat, and fat. Serve with the chilli lemongrass salsa on the side for dipping or drizzling over the meat.
Cooking Time: Approximately 3 hours total (plus overnight marinating)
Serves: 4-6 people
Chef’s Notes
The success of this dish depends on three factors: quality pork with good fat content, thorough scoring and drying of the skin for crackling, and the balance of the Balinese spice paste. The overnight marinade is not negotiable—it allows the spices to permeate the meat fully. For the final crisp, watch carefully as the high heat can quickly burn the exterior.
SAMPLE RECIPE: MUSHROOM RENDANG
This recipe recreates Salt & Palm’s excellent vegetarian rendang, featuring hours-long simmering for depth of flavour.
Ingredients
For the Rendang Paste:
- 8 shallots, peeled
- 5 cloves garlic
- 3 cm fresh ginger
- 3 red chilies (adjust to taste)
- 2 tsp turmeric powder
- 1 tbsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 3 candlenuts (or macadamia nuts)
- 3 tbsp coconut oil
For the Rendang:
- 500g mixed mushrooms (shiitake, oyster, button), cut into chunks
- 400g baby potatoes, halved
- 400ml coconut milk (full fat)
- 200ml water
- 3 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 tbsp palm sugar
- Salt to taste
- 100g toasted coconut flakes for garnish
- Fresh coriander for garnish (optional)
Cooking Instructions
Step 1: Make the Rendang Paste
Toast coriander and cumin seeds in a dry pan for 2 minutes. Using a mortar and pestle or food processor, grind the toasted seeds. Add shallots, garlic, ginger, red chilies, turmeric, and candlenuts. Process into a smooth paste. Add coconut oil to achieve proper consistency.
Step 2: Prepare Vegetables
Cut mushrooms into bite-sized chunks. Halve baby potatoes. Leave garlic cloves whole for flavour. Bruise lemongrass stalks by smashing with the side of a knife to release aromatic oils.
Step 3: Start the Rendang
Heat 2 tbsp oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the rendang paste and fry for 3-4 minutes, stirring frequently, until fragrant and beginning to brown slightly. This step, called “blooming” the spices, develops deeper flavours and reduces raw spice harshness.
Step 4: Add Coconut Milk
Pour in the coconut milk slowly while stirring to incorporate the paste fully. Add water and bring to a gentle simmer. The liquid should partially cover the vegetables.
Step 5: Add Aromatics and Vegetables
Add lemongrass stalks and kaffir lime leaves. Add mushrooms and potatoes. Stir well to coat in the rendang mixture. Season with palm sugar and salt to taste.
Step 6: Long Simmer (Key to Depth)
Reduce heat to low and simmer gently, uncovered, for 2.5-3 hours, stirring occasionally. During this extended cooking:
- The vegetables absorb the rendang spices deeply
- The sauce reduces and thickens, concentrating flavours
- The oil begins to separate from the spices (a sign of proper rendang development)
- The coconut milk integrates with the spices, creating a cohesive sauce
Do not rush this process. Traditional rendang relies on this slow extraction of flavours.
Step 7: Check and Adjust
After 2 hours, taste and adjust seasoning. The rendang should be rich, spiced, and slightly oily on the surface. The vegetables should be very tender but not falling apart. If too wet, increase heat slightly to evaporate excess liquid. If too thick, add a splash of water or coconut milk.
Step 8: Finish and Serve
Toast the coconut flakes in a dry pan until golden (watch carefully to prevent burning). Remove lemongrass stalks and kaffir lime leaves if desired. Garnish with toasted coconut flakes and fresh coriander. Serve hot with steamed rice.
Cooking Time: Approximately 3.5 hours total
Serves: 4-6 people
Chef’s Notes
The long simmering time is not an error—it’s essential. Quick rendangs lack the depth that makes this dish special. Use full-fat coconut milk for the best flavour and texture. The separation of oil from spices creates a luxurious mouthfeel and indicates proper rendang development. Candlenuts add authentic texture and richness; if unavailable, macadamia nuts provide a reasonable substitute.
DELIVERY & DINING OPTIONS
Salt & Palm @ Joo Chiat
Dine-In Services:
- Intimate neighbourhood dining in the Joo Chiat area
- Reservations recommended, especially for weekends
- Suitable for casual meals, dates, and group celebrations
Takeaway Availability: Not explicitly mentioned in the document
Delivery Services: Not specified in the available information
Note: For current information on takeaway, delivery partnerships (such as GrabFood, Foodpanda, or Deliveroo), and online ordering capabilities, contact the restaurant directly:
- Phone: +65 89399617
- Instagram: @SaltnPalm15
- Website: Check official website for updates
Recommendation: Given the sophisticated nature of the dishes and emphasis on fresh preparation (particularly for raw and seared items), dine-in at the restaurant is the recommended experience to fully appreciate Chef Natasya’s creations.
Salt Tapas & Bar @ Raffles City
Dine-In Services:
- Walk-ins welcome
- Prime location outside Raffles City Shopping Centre
- Suitable for casual lunches, dates, and group dining
- Tapas format encourages sharing and social dining
Special Event Menus:
- New Year’s Eve King Feast Menu available by reservation on 31st December, 6pm – 10:30pm
- $100++ (Sea Menu) and $80++ (Land Menu) per person
- Early reservations recommended due to high demand
Takeaway Availability: Not explicitly mentioned in the document
Delivery Services: Not specified in the available information
Reservations: Strongly advised, particularly for special event menus and weekend dining. Contact: +65 68370995
Online Presence:
- Facebook: Available for inquiries and updates
- Website: Check for current menu and services
Note: For up-to-date information on delivery partnerships, online ordering, and takeaway availability, contact the restaurant directly or check their official website and social media channels.
COMPARATIVE ANALYSIS
Culinary Philosophy
Salt & Palm: Focuses on modernizing traditional Indonesian cuisine through refined technique and ingredient sourcing. Chef Natasya emphasizes the diversity of Indonesian culinary traditions across the archipelago, reimagining classic dishes with contemporary plating and execution.
Salt Tapas & Bar: Presents Australian-accented tapas with creative reinterpretations of classic Spanish-inspired small plates. The approach is more trend-conscious and design-forward, emphasizing fun, innovation, and sophisticated simplicity.
Ingredient Quality
Salt & Palm: Sources premium proteins (French oysters, Hokkaido scallops, Australian beef) while featuring quality Southeast Asian aromatics and spices. Emphasis on using traditional spices properly to create authentic flavours.
Salt Tapas & Bar: Prioritizes premium proteins (Wagyu beef, fresh seafood) with refined technique that lets ingredient quality shine through. European sourcing and preparation methods indicate high ingredient standards.
Price Positioning
Salt & Palm: Mid-to-premium pricing ($12-$52 per dish), positioning it as an accessible fine dining destination for locals.
Salt Tapas & Bar: Premium pricing (special menus $80-$100++ per person), positioning it as an upscale destination for special occasions and celebrations.
Dining Experience
Salt & Palm: Neighbourhood restaurant atmosphere, contemporary fusion cuisine, suitable for regular dining as well as special occasions.
Salt Tapas & Bar: Chic urban setting at a prominent location, sophisticated casual ambience, stronger emphasis on beverages and social dining.
RECOMMENDATIONS
For Adventurous Eaters Seeking Innovation
Choose Salt & Palm if you want to explore modern interpretations of traditional Southeast Asian cuisine with creative flavours and interesting technique.
For Special Occasions
Choose Salt Tapas & Bar if you’re celebrating a specific event and want a structured, multi-course experience in a sophisticated setting.
For Regular Dining
Choose Salt & Palm for its neighbourhood charm, more flexible dining formats, and approachable pricing.
For Vegetarian/Vegan Diners
Both restaurants offer thoughtful plant-based options, though Salt & Palm appears to have more developed vegetarian dishes (Mushroom Rendang 4.5/5) compared to Salt Tapas & Bar’s standard menu.
IMPORTANT NOTES
This comprehensive guide is based on blog reviews and may not reflect current menu offerings, pricing, or services. Menus, prices, opening hours, and delivery options may change. For the most current and accurate information, please contact the restaurants directly or visit their official websites and social media channels.
Maxthon
Maxthon has set out on an ambitious journey aimed at significantly bolstering the security of web applications, fueled by a resolute commitment to safeguarding users and their confidential data. At the heart of this initiative lies a collection of sophisticated encryption protocols, which act as a robust barrier for the information exchanged between individuals and various online services. Every interaction—be it the sharing of passwords or personal information—is protected within these encrypted channels, effectively preventing unauthorised access attempts from intruders.
Maxthon private browser for online privacyThis meticulous emphasis on encryption marks merely the initial phase of Maxthon’s extensive security framework. Acknowledging that cyber threats are constantly evolving, Maxthon adopts a forward-thinking approach to user protection. The browser is engineered to adapt to emerging challenges, incorporating regular updates that promptly address any vulnerabilities that may surface. Users are strongly encouraged to activate automatic updates as part of their cybersecurity regimen, ensuring they can seamlessly take advantage of the latest fixes without any hassle.
In today’s rapidly changing digital environment, Maxthon’s unwavering commitment to ongoing security enhancement signifies not only its responsibility toward users but also its firm dedication to nurturing trust in online engagements. With each new update rolled out, users can navigate the web with peace of mind, assured that their information is continuously safeguarded against ever-emerging threats lurking in cyberspace.