Salt (Old Airport Road)

I'm back to try their KFC. They're very well battered and fried. It's better when fresh though, so don't leave them too long. Soy garlic was slightly better, as the other was quite generic.

Salt serves up some damn shiok Chicken Cutlet and Chicken Chops.

The Chicken Cutlet was crispy, juicy, tender and flavourful. So well marinated.

Their garlic fried rice also very good.

@salt.oldairport has been slinging out incredible grilled & fried chickens for years, but it’s only now that I decided to try their Signature Chicken Cutlet with Mushroom Aglio Olio ($8.50 nett) instead of the grilled chicken. Lemme tell y’all that I regret absolutely nothing.⠀
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Everything that constitutes an impeccable fried chicken cutlet is checked off the list. Well salted, juicy chicken fillet? Check. A thin, earth shatteringly crunchy layer of blistered batter that cocoons the chicken? Also check. A sweet & superbly savoury sauce glaze on the chicken? Yup, check. Gluttonous satisfaction? Check, all present and accounted for.⠀
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The grease control on this fried cutlet is pretty remarkable, as you can get through about three quarters of the chicken before starting to feel the guilt of grease creeping up. Alas, this chicken cutlet is so gargantuan that the oiliness eventually adds up and gets you at the end. Still, it was rather delicious while it lasted. As for the aglio olio, there ain’t much to say. It’s al dente, gloriously garlicky & subtly spicy, a simple yet stalwart choice to complement the chicken cutlet.⠀
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Sure, Singapore’s hawkers might be about to run into a chicken supply crunch, but that don’t mean that you gotta cut these cutlets out of your diet.

I’m quite picky about my fried food intake but every calorie counts in this dish 👏🏻 the chicken skin is crispy, seasoning is flavourful and light and the fried rice goes perfectly with it. I don’t indulge in this often but whenever I do I 100% do not regret it

@salt.oldairport has only gone and done it again. The first time around, they opened up a herbal soup stall that was a sleeper hit, and this time, they’ve gone with everyone’s favourite fried Indian carbohydrate: roti prata. Yup, not sure why they called their stall dedicated to deep fried dough Light, but it is what it is.⠀
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Besides plain ol’ prata, they’ve got a little fusion shenanigan going on in the form of their Signature Wrap-tas. As one may have already anticipated, they treat a piece of prata as a pita and load it with toppings. At a respectable five dollars flat, I bagged myself their chicken cutlet Wrap-ta. The prata is probably frozen packaged stuff, so not much to comment on there besides Light deftly managing to mercifully moderate the grease levels.⠀
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The chicken cutlet is the undisputed leading lady here, and those who’ve had the pleasure of eating Salt’s acclaimed chicken cutlets will know why. An ethereally light yet considerably crunchy batter is levitating around the juicy, splendidly salty chicken fillet. Each bite earns you a compelling crunch that elicits a scandalous serving of pleasure, just before the soft, savoury moistness of the chicken satiates your carnivorous inclinations. And of course, artificial nacho cheese sauce is there to seal the delicious deal with it’s salty, processed goodness.⠀
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Light’s chicken curry is satisfactorily serviceable, but it only comes with every order of regular prata. So, what do we do? Well it’s simple, we order a piece of regular prata and a wrap-ta. Then, we head over to Ren Min for a pint of beer or five. The wrap-ta is perfect drunk food, and I’ll be damned if I don’t have a beer on hand while scarfing down this greasy, fried fabulousness. And that, ladies & gents, is a wrap.

Also known as wood ear fungus, this is considered a healthy food. It helps to lower cholesterol, blood pressure and improves circulation.

This black fungus salad with cucumber is quite appetising and refreshing. It is served chilled and perfect as an appetiser or side dish. I love chewing on it for its clean and crunchy texture 》$3