The Parma Prosciutto is simply Italy Parma Ham, cured for at least two years. I am amazed by how salty some people can take, but this was as if I was devouring sea salt. This might pair very well with some red wine, but to eat it on its own feels like there is a Salt Ceremony in my mouth. 







The Luke Sangria is a concoction of Brandy, Cointreau, Lime juice, Orange juice, Red wine and Fruits - Lime , Lemon and Orange. The White Sangria is almost basically the same, just that it is White Wine instead of Red, and Apple Juice instead of Orange Juice. The mix of orange, lime, lemon and Cointreau (which is another orange flavoured liquer) gives the sangrias a very refreshing strong citrus flavour!

Poached egg slathering its juicy contents all over a medium-done Wagyu Beef at Salt Tapas & Bar! Thank you for the invite Chef Ronald! #3point5evilbeans #SaltTapasAndBar #WagyuBeef

A video posted by Joey Ching How (@evilbean) on Feb 28, 2015 at 1:35am PST

Okay stop replaying that egg porn. This is the Wagyu minute steak, and it's called a minute steak because they cook the Wagyu in just under a minute. Therefore, it is served medium to medium-well if you did not specify the doneness. 

This was a very interesting dish for me because I have not eaten steak with poached eggs before. The juicy steak and the juicy egg is quite a clever combination. However, true to its Salt Tapas name, there was quite a bit of seasalt in it, and thus, the steak tasted very salty for me. Again, this is up to individual's taste preference, as I know some friends who request for extra salt (!!) in their McDonald's fries while I am perfectly fine without any salt. 

Therefore, if you are like me, you can request them to lessen the amount of salt used in the seasoning of the Wagyu. 


There are many corners with which you can take photos of your food from, thanks to the posh, yet cozy interior. The brick walls and the bright hanging lamps are a very nice touch to the whole cozy ambience. Adding on to the ambience is the friendly service from the staff, who constantly checks on you and serves every dish with a smile. This is something that is very rare nowadays.

If you have noticed, the menu is a fusion of Japanese and Australian, with things like Tempura, Egg Omelette and Wagyu beef. The head chef, Chef Ronald, will be coming up with more fusion items to delight our tastebuds, so this is definitely a place to revisit to check out for new items. Of course, you can also follow their Facebook page to stay updated of their menu and promotions.

For enquiry and reservations, visit http://salttapas.com/contact-reservation/ for more details. 

Restaurant Rating (out of 5 Evilbeans):
  (4)

Evilbean's last words/recommendation:
- Friendly service, great fusion food and a posh yet cozy ambience makes this a place of choice to spend your weekend mornings at.
- MUST-ORDER: Spiced Cashew Nuts, Prawn Taco, Churros, Ham and Cheese Omelette