F&B and Covid. Never has there been a worse combination.
News of food establishments closing down was everywhere back in 2020 but that doesn’t make it any less heart-wrenching, especially when it comes to our beloved restaurants.
One of these food spots was The Salted Plum — popular among lovers of Taiwanese-inspired cuisine. Coupled with owner Shawn Kishore’s exuberant personality, it was no wonder that the restaurant gained a loyal following.
Well, 2020 is a long time ago and the local food scene has been back stronger than ever. This means that The Salted Plum needs to make a comeback.
And, that’s exactly what they did. The Salted Plum has revived at North Canal Road, located just a few blocks down from their original flagship.
Interior-wise, the Taiwanese diner did receive an uplift, at least to me. Compared to their former outlets, which spotted a more unassuming appearance, the new space features a refreshed and modern look.
One new distinctive feature is no doubt the wall full of posters. They’re all AI-generated (evidently so, may I add) but their vibrant colours inject fun into the space and make for a great backdrop for food photos.
Of course, the first dish I had to go for was the signature Seafood Porridge (S$38) that’s infused with sweet potato for a striking purple shade. It’s served in a large claypot meant for sharing but I would gladly eat this all by myself.
It was thick, creamy and oh-so comforting, with the seafood broth providing a nice robust flavour that tied everything together.
I accompanied my porridge with another crowd-favourite — the Burnt Chilli Chicken (S$20). As someone who loves mala and all things spicy, this dish successfully satisfied my Sichuan obsession.
The tender chunks of chicken were perfectly charred to offer a smoky punch while the Sichuan peppers induced some tingling numbness in the mouth. Take it from me when I say this dish was very addictive.
Another must-try is the Spicy Pork Intestine (S$28). Though it’s a new addition to the menu, I can already see it climbing the ranks to become a new favourite alongside the classics.
It’s loaded with a bunch of spices but it was not at all overpowering. Due to its mixture of savoury, sweet, spicy and sour flavours, it made for one appetising and palatable dish.
I couldn’t leave The Salted Plum without trying the 10-hour Lu Rou (S$25). With strips of pork belly braised for a minimum of 10 hours, the meat was unsurprisingly succulent and juicy.
If I had to nitpick, it would be that the herbal taste was not as pronounced as I’d liked. That’s my only complaint for this entire meal.
As most of the dishes served are hearty and sinfully oily, they need to be paired with a bowl of rice to cut through all that fattiness.
Here, you can’t entirely escape from the meatiness as the Shiny Rice with Pork Bits (S$1.50) is, you guessed it, topped with flaky bits of pork lard.
As such, I recommend washing it all down with their selection of Asian craft beers. I got myself the Into East Lake IPA (S$15) and Mandarin Blow (S$15), whose hop bitterness helped to cleanse my palate.
If beer isn’t your thing, opt for their unique tea-infused cocktails instead. Do note that the cocktails only come in 500ml (S$50) or 1000ml (S$75) options, so you’ll want to bring your friends along.
The eatery has never claimed to offer authentic Taiwanese food, and it has never been positioned as such. The food is spicier and saltier, catering to the tastebuds of us Singaporeans.
With The Salted Plum making a grand return, they seem to be back for good and thriving better than ever.
Are you planning to show your support by coming down?
The Salted Plum
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📍6 North Canal Road, Singapore 048819
🕐 11.30am–2.30pm, 5.30pm–10pm (Mon to Fri), 5.30pm–10pm (Sat), Closed on Sun
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Photos by Sheree Chua
