#01-22A, Raffles City Shopping Centre 252 North Bridge Road Singapore 179103
Mon to Thurs: 11.30 – 22.00
Fri: 11.30 – 23.00
Sat: 11.30 – 22.30
Sunday & Public Holidays: 11.30 – 21.30
A modern Spanish vibe with a laid-back Aussie ambience, Salt tapas & bar is an extension of the existing ‘Salt’ brand by celebrated Australian Chef Luke Mangan. Salt tapas& bar presents a menu of quality modern tapas with an Australian twist. The vibrant space celebrates friendship and a shared experience through great food, wine and service.
Guests of Salt tapas & bar will notice that even simple dishes like the Beet salad are presented with immaculate finesse. The art of plating is what pulled Chef Ronald Li into the culinary world when he first stepped into a restaurant kitchen at the age of 18 as a part-time pastry chef at Four Seasons Hotel Singapore.
Chef Ronald always had a keen eye for cooking from young. As a child, he followed his mother to the wet market and was fascinated by how cooking could transform simple ingredients into exquisite creations. Deciding to fuel his passion for food, he gave up pursuing engineering after National Service and returned to Four Seasons Hotel’s One-Ninety restaurant in 2007.
A rising talent, Chef Ronald moved on to join French restaurant Brasserie Wolf and was soon promoted to Junior Sous Chef in a year that he was there.
Sporting a natural aptitude for cooking, Chef Ronald set out to arm himself with a culinary certificate and pursued an intensive culinary programme at Le Cordon Bleu in Paris. In addition to building his basic French culinary skills, Le Cordon Bleu emphasised the importance of precise craftsmanship of each individual component on a plate.
As his first role as Executive Chef, Chef Ronald manages a team of 12 kitchen staff in addition to menu development for the restaurant. Understanding that everyone in the restaurant has a role to play in maintaining quality food and service, Chef Ronald leads by example and motivates his staff by displaying the standard and hard work he expects of his team. To Chef Ronald, his team are family and he believes that for a restaurant to grow, teamwork must always surpass individual talent.