Back to the Coals is all about revisiting an age-old technique of cooking with an open flame and embracing the charred, smokey flavours that only fire can give. On the 9th of April, Salted & Hung will be bringing the fire pit to the kitchen. Most items on the menu will be cooked over binchotan and apple-wood coals - a well thought-out selection by Executive Chef Drew Nocente, the coals bring out the best flavours of a produce, giving it a light smoky caramelisation and fruity after-taste.
Look forward to dishes such as a soft roll stuffed with house-made Nduja, a spicy, spreadable pork sausage; crayfish finished with house-made XO sauce and scallions; and the Lamb Neck Char Siew marinated for five days in five spices, kecap manis, shaoxing wine, and oyster sauce.
Check out their menu and reserve your seats for this speical WGS dinner now: visit our website @ www.worldgourmetsummit.com/wgs2018/main.php/event/detail/41