Ms Jessica Lim

The October 27, 1996 issue of Singapore’s The Sunday Times gave the Salut Restaurant and Wine Bar a four star (very good) rating for its food and ambience, and three stars (good) for its service. This was reported barely one month after this venue’s opening. Years later, the Salut Restaurant is still greeting customers with French specialities such as foie gras (chopped liver) and escargots (snails) as appetisers; de‐boned pigeon as a main course; and a choice of soufflé or crème brûlée for dessert. The restaurant also cooks up other European dishes and the wine bar pours a vast array of wines and liqueurs. The selection of meals at Salut Restaurant and Wine Bar includes dishes that may be difficult to find elsewhere in Singapore; however, prices are among the highest.