Our Signature Featured Treats

Here’s how our Blueberry Buns came to be. It started as a kitchen experiment craving something tart, sweet, and fruity, and now it's a permanent fixture on the menu. It’s like a blueberry cheesecake but on a pillowy, glorious bun.

My Hot Garlic Buns are an ode to my favorite Ching's Secret Hot Garlic instant noodles. I wanted to create a savory bun that was cheesy, garlicky, and spongy, so I fixed it myself. Best enjoyed warm, and sharing is definitely optional.

This is how we get over the holiday blues, or any blues for that matter. Watch our Marble Slice get its glow up with crumbly caramelised white chocolate and swirls of the smoothest dark chocolate mousse. It’s drama in a cake.

For the hardcore chocolate lovers, this is our Dark Passion Tub. It’s a single-serve pot of intensity, layering a silky 70% dark chocolate ganache with a tart passion fruit curd and fluffy chiffon sponge.

I have a great love affair with bread. Here’s a look at how I make my seeded sourdough boules. It’s a slow, loving process that results in a crackly crust, a tangy crumb, and the kind of bread that makes even plain butter feel fancy.

We recently tore everything down and started fresh. Here’s why. I've changed, the way we eat dessert has changed, and Salt needed to change too. We’re now all about smaller, single-serve portions and a focused menu, but we're still here for all your celebrations.

Here is proof that happiness can fit in your hands. This is our classic chocolate chip cookie, chewy, packed with chocolate, and finished with sea salt. Sometimes, this is all you need to turn your day around.