Salt and Soul @ Frasers Tower – Dining Guide

by | Dec 9, 2025 | Uncategorized | 0 comments

Restaurant Overview

Location: 182 Cecil Street, Frasers Tower, Singapore 069547
Cuisine Type: Modern European with Local Touches
Price Range: $$ (Mains $13-$22)
Contact: +65 8728 8658

Ambience & Atmosphere

Salt and Soul occupies a prime location on Cecil Street, directly opposite the vibrant Amoy Street Food Centre. The restaurant exudes a warm, inviting atmosphere that serves as a welcome respite from the bustling CBD surroundings.

Interior Design: The space features cosy, intimate seating arrangements with soft lighting that creates a relaxed dining environment. The décor strikes a balance between casual and refined, making it suitable for both business lunches and casual dinners.

Seating Capacity: Moderate-sized venue ideal for small groups and intimate gatherings.

Atmosphere: The warm ambience makes it feel like a neighbourhood hideout despite its CBD location. The proximity to Amoy Street Food Centre adds to the area’s dynamic food scene, while Salt and Soul provides a more sit-down, refined alternative.

Best For: Working professionals seeking a cosy lunch spot, casual dinners, small group gatherings.

Full Menu Analysis

Starters

Prawn Toast – $14

Rating: 3/5

Description: Deep-fried cristal bread toasts layered with prawn mousse, topped with tomato salsa.

Dish Analysis:

  • Texture Profile: Crispy exterior from the holey cristal bread structure, creamy mousse layer
  • Flavour Notes: Pronounced prawn flavour despite thin mousse layer, fresh tomato salsa cuts through richness
  • Strengths: Good crunch, effective prawn taste, refreshing salsa
  • Weaknesses: Noticeably thin mousse spread, tends toward greasiness
  • Improvement Potential: Increase mousse quantity, better oil drainage

Dish Facets:

  • Cooking Method: Deep-fried
  • Temperature Served: Hot
  • Flavour Profile: Savoury, umami-rich with fresh acidic notes
  • Textural Elements: Crunchy, creamy, chunky (salsa)

Pommes Frites – $12

Rating: 4.5/5

Description: Classic French fries served with spicy tomato mayo.

Dish Analysis:

  • Texture Profile: Crisp golden exterior, fluffy interior
  • Flavour Notes: Well-seasoned, enhanced by spicy tomato mayo
  • Strengths: Excellent execution of a simple dish, proper seasoning, great accompaniment
  • Dish Traits: Reliable, crowd-pleasing, good value

Dish Facets:

  • Cooking Method: Deep-fried
  • Temperature Served: Hot
  • Flavour Profile: Savoury, salty, spicy (dip)
  • Textural Elements: Crispy outside, soft inside

Mains

Beef Bourguignon – $22

Rating: 2.5/5

Description: Braised chuck roll in red wine with pearl onions, carrots, mushrooms, and jus, served with mashed potato.

Dish Analysis:

  • Texture Profile: Tender but stringy meat, creamy mashed potato
  • Flavour Notes: Acceptable but lacks depth, watery sauce instead of rich reduction
  • Strengths: Tender meat, excellent mashed potato
  • Weaknesses: Watery sauce, stringy meat texture, insufficient body and richness
  • Traditional Expectation vs Reality: Traditional beef bourguignon should have a full-bodied, velvety wine sauce; this version falls short

Dish Facets:

  • Cooking Method: Braised
  • Temperature Served: Hot
  • Flavour Profile: Savoury, wine-forward (but underdeveloped)
  • Textural Elements: Tender meat, creamy potato, soft vegetables
  • Expected vs Actual: Missing the characteristic richness and depth

Recipe Improvement Notes:

  • Sauce needs longer reduction time
  • Consider adding more aromatics and herbs during braising
  • Chuck roll may need longer, slower cooking to break down connective tissue
  • Increase wine-to-liquid ratio for fuller body

Seabass en Papillote – $22

Rating: 4/5

Description: Steamed seabass with daikon, lemongrass, and local aromatics.

Dish Analysis:

  • Texture Profile: Moist, tender fish; soft, juicy daikon
  • Flavour Notes: Delicate fish, subtle lemongrass, daikon absorbs surrounding flavours beautifully
  • Strengths: Perfect fish doneness, excellent daikon preparation, healthy cooking method
  • Weaknesses: Less punchy than menu promises, local aromatics underutilized
  • Improvement Potential: More pronounced herb and lemongrass presence

Dish Facets:

  • Cooking Method: En papillote (steamed in parchment)
  • Temperature Served: Hot
  • Flavour Profile: Delicate, aromatic, herbal (subtle)
  • Textural Elements: Tender flaky fish, soft vegetables
  • Health Factor: Light, steaming preserves nutrients

Dish Traits:

  • Lighter option on menu
  • Showcases quality of fresh fish
  • Asian-inspired aromatics

Pasta Selection

Starting from $13

While specific pasta dishes weren’t sampled in this review, the menu features a curated pasta selection at accessible price points, making them attractive lunch options for CBD workers.

Recipe Recreation: Pommes Frites (Serves 2-3)

Ingredients

  • 4 large russet potatoes
  • Vegetable oil for deep frying
  • Sea salt to taste
  • Freshly ground black pepper

For Spicy Tomato Mayo:

  • 1/2 cup good quality mayonnaise
  • 2 tbsp tomato paste
  • 1 tsp sriracha (adjust to taste)
  • 1/2 tsp smoked paprika
  • Pinch of garlic powder
  • Salt to taste

Cooking Instructions

Potato Preparation:

  1. Peel potatoes and cut into 1/4-inch thick batons
  2. Soak cut potatoes in cold water for at least 30 minutes to remove excess starch
  3. Drain and pat completely dry with kitchen towels

First Fry (Blanching):

  1. Heat oil to 325°F (163°C) in a deep fryer or heavy pot
  2. Fry potatoes in batches for 4-5 minutes until cooked through but not browned
  3. Remove and drain on paper towels
  4. Let cool completely (can be done hours ahead)

Second Fry (Crisping):

  1. Heat oil to 375°F (190°C)
  2. Fry blanched potatoes in batches for 2-3 minutes until golden and crispy
  3. Drain on fresh paper towels
  4. Season immediately with salt and pepper while hot

Spicy Tomato Mayo:

  1. Combine all ingredients in a small bowl
  2. Whisk until smooth
  3. Taste and adjust seasoning

Serving: Serve fries immediately while hot and crispy with spicy tomato mayo on the side.

Chef’s Tip: The double-fry method is essential for achieving the crispy exterior and fluffy interior. Don’t skip the soaking step as it removes excess starch for maximum crispiness.

Recipe Recreation: Seabass en Papillote (Serves 2)

Ingredients

For the Fish:

  • 2 seabass fillets (150-180g each)
  • 1 cup daikon radish, julienned
  • 2 stalks lemongrass, bruised and cut into 3-inch pieces
  • 4-5 slices ginger
  • 2-3 kaffir lime leaves, torn
  • 2 cloves garlic, sliced
  • 1 red chili, sliced (optional)
  • 2 sprigs cilantro
  • 2 tbsp light soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tsp sesame oil
  • Salt and white pepper
  • 2 pieces parchment paper (15×15 inches)

Cooking Instructions

Preparation:

  1. Pat seabass fillets dry and season lightly with salt and white pepper
  2. Prepare two large squares of parchment paper
  3. Julienne daikon into thin strips

Assembly:

  1. Place parchment paper on work surface
  2. Create a bed of julienned daikon in the center
  3. Place seabass fillet on top of daikon
  4. Arrange lemongrass pieces, ginger slices, kaffir lime leaves, garlic, and chili around fish
  5. Drizzle with soy sauce, cooking wine, and sesame oil
  6. Top with cilantro

Sealing the Papillote:

  1. Bring the two opposite edges of parchment together above the fish
  2. Fold down several times to seal
  3. Twist and fold the side edges to create a sealed packet
  4. Ensure packet is well-sealed but has room for steam circulation

Cooking:

  1. Preheat oven to 400°F (200°C)
  2. Place packets on a baking sheet
  3. Bake for 12-15 minutes (depending on fillet thickness)
  4. Fish is done when it flakes easily with a fork

Serving:

  1. Carefully transfer packet to serving plate
  2. Open packet at the table to release aromatic steam
  3. Spoon cooking liquid over fish before eating

Chef’s Tip: Don’t overcrowd the aromatics as they can overpower the delicate fish. The daikon acts as both vegetable and flavor absorber, soaking up all the delicious juices.

Beverage Selection

Salt and Soul offers a diverse beverage menu including:

  • House Pour Wines: Accessible wine options
  • Craft Beers: Selection of local and imported beers
  • Cocktails: Curated cocktail list
  • Coffee: Quality coffee service

Delivery & Takeaway Options

Availability: Contact restaurant directly for current delivery options

Recommended Delivery Platforms:

  • Direct phone order: +65 8728 8658
  • Check major delivery apps (GrabFood, Deliveroo, foodpanda)

Delivery Considerations:

  • Pommes Frites may lose crispiness during delivery
  • En papillote dishes travel moderately well if kept sealed
  • Braised dishes like Beef Bourguignon maintain quality during transport
  • Recommend ordering within 2-3km radius for optimal freshness

Takeaway Tips:

  • Pick up orders personally when possible for best quality
  • Request sauces and dressings packed separately
  • Reheat fried items in oven (not microwave) to restore crispness

Price-to-Quality Assessment

Excellent Value:

  • Pommes Frites ($12) – 4.5/5 rating
  • Pasta dishes (from $13)

Fair Value:

  • Seabass en Papillote ($22) – 4/5 rating
  • Prawn Toast ($14) – 3/5 rating

Needs Improvement:

  • Beef Bourguignon ($22) – 2.5/5 rating (value diminished by execution issues)

Overall Verdict

Strengths:

  • Cosy, welcoming atmosphere perfect for CBD workers
  • Accessible pricing, especially for pastas
  • Some well-executed dishes (fries, seabass)
  • Convenient location near Tanjong Pagar MRT

Areas for Improvement:

  • Consistency across menu items
  • Execution of classic dishes (beef bourguignon needs refinement)
  • Bolder flavour profiles for dishes promising aromatic complexity

Recommendation: Salt and Soul shows promise as a neighbourhood spot with good ambience and reasonable prices. The restaurant excels at simpler preparations but needs refinement for more complex dishes. With some menu adjustments and consistency improvements, it could become a regular haunt for the working crowd.

Best Bets: Pommes Frites, Seabass en Papillote, Pasta dishes

Skip: Beef Bourguignon (until recipe is improved)

Practical Information

Getting There:

  • Nearest MRT: Tanjong Pagar (EW Line)
  • Walking Time: 5 minutes from Exit G
  • Directions: Exit at Tanjong Pagar MRT, take Exit G, turn left onto Telok Ayer Street, walk to destination

Opening Hours:

  • Monday to Saturday: 11:30 AM – 10:30 PM
  • Sunday: Closed

Reservations: Recommended for dinner service, call +65 8728 8658

Parking: Limited street parking; recommend public transport

Accessibility: Ground floor location, accessible entrance

Final Rating: 3.5/5

Salt and Soul is a decent addition to the Cecil Street dining scene with room to grow. The cosy atmosphere and approachable pricing make it worth a visit, especially for lunch. However, menu refinement is needed for it to stand out in Singapore’s competitive F&B landscape.