Blacksalt’s Taran Chadha throws stronger punches when it comes to flavours at his follow up restaurant
Kebabs are misunderstood. Some confuse them with gyros, while others think they are all the same. Luckily enough, Blacksalt’s Taran Chadha, chef patron of Salt & Barrel, has launched his second restaurant with a mission to reinvent the meat dish.
Indian kebabs often feature pieces of meat, whole or minced, skewered with a flat metal rod and grilled. The roasted meats are often spiced with a vibrant series of spicy punches, from chillies to cumin, coriander and more. Often bastardised as skewers of mystery meat marinated with a heavy load of spices to mask its off taste and a late night snack after copious drinking, Taran Chadha's is set to right the wrong of the wonderful treat. Salt & Barrel is a collaboration between chef Chadha and local breweries such as Black Kite and Kowloon Bay, as well as liquor retailer The Tramline Liquor Co. Recently opened in a quiet corner of Shek Tong Tsui, tucked behind the busiest high-traffic street at South Lane, Salt & Barrel fills the quiet street with an inviting complex aroma of spices and grilled meats.
Contrary to a conventional restaurant concept, Salt & Barrel fuses the idea of a taproom and a kebaberie under the same roof. Entering the premise we were greeted with a vibrant palette of colours, blending rich murals with rustic fixtures, while warm hues on Mughal Empire-inspired artwork clashed with turquoise blue wall paint, adding energy to the space. The bar at the front of the restaurant seats 15, with a range of craft spirits and draft beer options for pairing with food.