After championing nose-to-tail and minimal-waste dining, Chef Drew Nocente is returning to his Italian-Australian roots at his upcoming restaurant, Cenzo, which opens in Club Street on 7 November.
Nocente ran Salted and Hung restaurant for six years, which was one of the earlier restaurants in Singapore that spotlighted nose-to-tail dining, and also featured a minimal-waste menu in the restaurant’s later years before it shuttered in June this year.
On the cuisine at Cenzo, Nocente shares with The Peak: “It will be putting together traditional Italian flavours in a modern Australian style. Doing something closer to my roots feels like the natural thing for me to do.”