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Sweet Salty Spicy
address
392/394
Upper Bukit Timah Road
The Rail Mall
Singapore 678046
Telephone
+65 6877 2544
opening hours
Mon - Fri
11am - 2pm (Lunch)
6pm - 10pm (Dinner)
Sat - Sun & PH
11am - 4pm (Lunch)
6pm - 10pm (Dinner)
terms & conditions
White Card discount structure not applicable for Fri & Sat dinnertime (6pm onwards).
In lieu, members will receive 25% (2-4 people),15% (5 people), 10% (1 person).
Sweet Salty Spicy is the sort of relaxed canteen we love slipping into a casual night out or on a lazy Sunday. Owner Christopher Millar started this modern ethnic canteen with Sydney’s Chef Bowyer, known for having created the very famous Sailors Thai. Sweet Salty Spicy serves up Thai favourites popular with Sydneysiders – like the deep fried tofu stuffed with crab meat, coriander and minced pork tossed in – in a modern but cosy setting featuring stylised handpainted florals.
The enticing smells wafting from the kitchen, the sleek contrasting tones of jade green walls and sexy dark wood tables, the service staff brimming with effervescence – Sweet Salty Spicy is truly one of Upper Bukit Timah’s gems. Upon entering the restaurant, we were not just happy to escape the increasingly intolerable tropical heat, but were thrilled by the unflappable and fresh vibes of the airy space.
This venture between Chef-owner Christopher Millar and famous vegetable supplier Victor Chia will be the perfect soothing balm no matter how ruffled your feathers may be, and is more than just a place to have a meal. It houses a unique food market of the freshest vegetables and herbs, stocked by Chia’s Vegetable Supply, a deli counter featuring a selection of hot and cold items ‘to go’, and an eye-catching range of prettily packaged in-house products.
Termed a ‘Modern Thai canteen’, Sweet Salty Spicy is not only the place to explore tradition, but to venture beyond its frontiers. Their extensive menu—a contemporary selection of dishes with authentic Thai flavours using top rate ingredients—forced really tough decisions at our table; everything sounded so delicious and exciting. We started with the spicy green papaya salad, showered generously with crushed peanuts and dried prawns. The piquant crunch of the salad contrasted brilliantly with the aromatic coconut rice and sweet salty pork.
You can almost taste the skill and conscientiousness that went into preparing each dish. The deep fried stuffed silken tofu is very, very hard to resist. A superb merger of fresh crab meat, coriander and juicy minced pork is sandwiched between soft white parcels of tofu, and complemented by a few brushstrokes of sweet chilli sauce. Both the barbecued pork shoulder and chicken – massaged with zesty spices – were tender, succulent, and if they came with the bones, we’d imagine that they would be falling right off. The curry triplets, one of the latest promotions, offered a pick of any three curries in the list. The Panang curry of Angus beef, Green curry of baby snapper and apple eggplant, and the Roast Duck Red curry with seedless grapes could very well be the ambassadors of the restaurant, as each of them encompass all three elements: sweet, salty and spicy. Indeed, as underscored by our fabulous dining experience, excellence does come in the form of many flavours.