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December 2, 2024
Sitting atop a hill in Labrador Park, Asu is a restaurant that redefines fine dining. The 10,000-square-foot colonial bungalow, once home to Tamarind Hill, now houses this intimate 25-seat dining spot led by Singaporean chef Ace Tan. It’s one of three venues in the space, alongside Cantonese-Teochew restaurant Shan and a bar.
Walking into Asu feels like stepping into a serene retreat. The space is simple yet striking, with whitewashed walls, concrete finishes, and bronze accents. The open kitchen is the centrepiece, surrounded by a sweeping dining table that feels like a front-row seat to a culinary performance.
Chef Ace brings a fresh perspective to progressive Asian cuisine, reimagining heritage flavours and techniques in unexpected ways. Each seasonal menu reflects not only Asian culinary traditions but also Ace’s personal memories and inspirations.
A creative take on a childhood favourite, this dish flips the script with a seafood-forward beancurd roll stuffed with marinated pork belly and wild-caught prawns, served with fermented chilli and pineapple sauce.
Inspired by Chef Ace’s mother’s cooking, this chilled consommé features ginseng duck broth, stuffed Amela tomato, and preserved mustard greens.
A burst of ocean flavours, this bao wraps Japanese oysters, pork jowl, and garlic shoots in fluffy tang zhong dough, finished with a caramelised oyster reduction.
At Asu, it’s more than just about the food—it’s about the stories behind each dish. Grab a seat at the counter to watch the chefs in action and hear the inspiration behind their creations.
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