Serial restaurateur Loh Lik Peng’s portfolio of venues across Singapore, Shanghai, London and Sydney is a benchmark for modern dining.
Singapore’s Salted & Hung is another; it's fronted by Brisbane-born chef Drew Nocente who’s cooked at Gordon Ramsay’s Maze Grill in London, Table No.1 (now Oxalis) in Shanghai and Skirt in Singapore. This month, he’s taking over the Shobosho kitchen. It’s a major coup.
Shobosho’s executive chef Adam Liston met Nocente years ago in Shanghai, during his stint at fine diner T8. “He was working for another guy but we were both ex-pats so we became mates,” Liston tells Broadsheet.
The friendship endured. Last month Nocente invited Liston to Singapore for a two-night collaboration. The sold-out dinners featured an eight-course menu created by both chefs.
As its name suggests, Salted and Hung has a strong focus on meat curing, influenced by Nocente’s Italian heritage. Despite this – and the venue's Singaporean setting – it’s billed as a “contemporary Australian” restaurant. As such, influences come from all over. Liston says Nocente has a similar style to his own cooking: “fire, roasting and grilling, with Asian influences”.
Expect all of the above at Nocente's Singaporean-style Sunday roast. He'll serve gin-cured mackerel with horseradish and nori ash; pork, beer and seaweed sausages; lamb char siew with kai lan (Chinese broccoli) and chilli dressing; and charcoal-grilled quail with satay sauce and crispy-chicken chilli.
It’s a glimpse into Nocente’s award-winning cooking. Most of the dishes feature on the menu at Salted & Hung. “I don’t see the point in doing collabs in my own restaurant,” says Liston. “The Adelaide public can come and eat my food six days of the week. If I’m going to team up with someone I’d rather that person comes in and takes over the kitchen and does their food and we’re here for support.”
The event is the first in a series of takeovers with the esteemed restaurant group. Cheek by Jowl, helmed by husband-and-wife team, Rishi Naleendra and Manuela Toniolo, will come over later in the year. “Once that happens, the pressure’s on for Burnt Ends as well,” says Liston.
The Salted & Hung takeover is at Shobsoho on August 12. Sittings are 12pm and 2pm. Tickets are $75 per person (optional wine pairing is an additional $55 per person). Book via shobosho.com.au