Back To The Coals is all about revisiting an age-old technique of cooking with an open flame and embracing the charred, smoky flavours that only fire can give. On the 9th of April, Monday, Salted & Hung will be bringing the fire pit to the kitchen. Most items on the menu will be cooked over binchōtan and apple-wood coals – a well thought-out selection by Executive Chef Drew Nocente, the coals bring out the best natural 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 spice, kecap manis, shaoxing wine and oyster sauce.