The Salted Plum's second outlet at Suntec City features a spacious dining area complete with a fun, street-esque ambience, a self-service system and new outlet-exclusive Southern-Taiwanese dishes, plus a levelled-up version of The Salted Plum’s coveted Lu Rou (braised pork belly), now proudly named Lu Rou 2.0.
First introduced in April 2018 as a pop-up called FiveTen, by founder Shawn Kishore along South Bridge Road, the casual eatery took up permanent residency along Circular Road in March 2018, serving a plethora of wallet-friendly tapas-style Taiwanese dishes and value rice bowls. Taking inspiration from the region in Taiwan, best known for its å°å (xiao chi or small eats), culture and home-style cooking, The Salted Plum brings a slice of Taiwanese foodie haven to Singapore.
Never shying away from keeping things sinfully delicious and uniquely The Salted Plum, Shawn and Executive Chef Dannel Krishnan have done it again with a new outlet-exclusive menu with includes breakfast set menu and moreish dishes, as well as dish upgrades that are sure to be winners!
A pimped-up version of the flagship outlet, this 76-seater establishment offers diners the option of an all-day Taiwanese dining experience on a budget – a first for The Salted Plum. After placing orders at the casher, guests are assigned order numbers for self-collection; made easy with single tray pick-ups (all dishes ordered will be placed onto a single tray). On weekdays, from 8am to 11.30am, customers may enjoy for the outlet exclusive breakfast set menu. During the afternoon rush hour between 11.30am to 2.30pm, bountiful lunch bowls priced at an affordable $9 to $18 will be available. Finally, from 6 to 9pm, diners may look forward to savouring signature zi char and desserts for dinner; enjoyed a la carte or as dinner sets meals for 2pax ($50) or 4pax ($100).
Located at the West Wing Basement (B1) of Suntec City, The Salted Plum is decked out with communal-style high-top tables, high ceilings and street-style décor against rich navy-blue walls featuring vivid illustrations of signature dishes; all aesthetically lighted up to capture the feeling of outdoor city dining. Countertop seats and small tables are perfect for a quick bite while the restaurant’s larger tables can accommodate bigger parties and communal dining.
Pushing the envelope with its unique, first-in-Singapore handmade pasta creations that are customisable, full of flavour and affordable, is Pasta Supremo! Located at Suntec City, Pasta Supremo is a casual go-to pasta haven and all about ‘owning’ your pasta.
The brainchild of founder Shawn Kishore, who is also the mastermind behind popular Taiwanese zi char (home-style cooking) restaurant The Salted Plum, Pasta Supremo was conceptualised with the simple intention of making “atas (high end) food accessible” by offering a varied price range – from $8 for a basic bowl of Haus Marinara pasta to $15 for the 300 Day Grain Fed Fatty Wagyu – and fast, friendly service.
Elaborates Shawn: “Pasta is such a universally-loved dish, and what better way for even more people to enjoy it than with a build-your-own concept that results in your pasta, your way. Whether customers go ‘budget’ or ‘ball out’, they can be assured of quality ingredients cooked with passion while boldly seasoned with creativity; topped off with an all-round fresh experience.”
To keep things exciting and deliciously creative, Shawn, together with Executive Chef Dannel Krishnan take great pride in creating new flavours regularly, firmly subscribing to the belief that ‘anything is pasta-ble!’
Apart from the signature build-your-own pasta bowls that are prepared a-la-minute, Pasta Supremo also offers a ‘supremo’ (and decidedly non-conformist) range of a la carte items such as ‘haus’ pasta, sides, ‘Stuff on Bread’ monthly specials and desserts.
Diners can get in touch with their pasta-nality as they choose from a generous selection of vibrantly-hued and naturally dyed homemade pasta, sauces and a range of toppings such as Burnt Miso Corn, Bak Kwa Jam, 24-month aged Parmigiano Reggiano, Confit Garlic Prawns, Wagyu Karubi, and Unagi.
Levelling up their pasta game, Pasta Supremo offers three types of fresh pasta namely Long, Short and Curly made and air-dried daily. Available in vibrant colours of yellow, blue, purple and black, the pasta is naturally coloured with ingredients such as egg yolk, blue pea flower, beetroot and activated charcoal. Velvety in texture, these pretty showstoppers are a testament to time and technique needed when making fresh pasta.
The Salted Plum, formerly known as long-term pop-up Five Ten, has officially opened its doors at a two-storey shop house along Circular Road after much anticipation.
The name “The Salted Plum” was chosen with reference to the ingredient commonly used in Taiwanese cuisine. With striking blue hued walls and boasting a full view of the kitchen, The Salted Plum eatery is set to offer a casual, fun dining experience with mainly Taiwanese pop music from the 2000s playing in the background.
With an improved version of the Taiwanese tapas dishes that were well-loved at Five Ten, the intimate 98-seater has kept to its winning formula of dishes served at friendly prices of just $5 and $10.
The menu created by Chef Shawn Koh has undergone upgrades, following an extensive research trip around Taiwan, such as Taipei, Keelung, Taichung, Tainan and Kaoshiung, where he immersed himself in the local authentic dining culture and learnt traditional preparation methods from the Taiwanese.
Signature dishes include the Smashed Baby Potatoes ($5), a tongue-in-cheek take on the usual French fries. Here, baby potatoes are deep-fried, then smashed and sprinkled with a generous dose of salted plum powder. The popular Taiwanese Fried Chicken, a well-known street food, is marinated with soy and sesame, deep-fried, then served with nori mayonnaise ($10).
For a touch of luxury, the eatery also offers Live Boston Lobster ($25), steamed and with soy and sesame dressing, and also Slipper Lobster ($25) cooked with five spice during dinner. Limited portions, however, are available each week.