HazelDiary

Hidden within the lush greenery of Labrador Nature Reserve, Asu is a newly opened restaurant offering what they call Progressive Asian Cuisine, helmed by the talented Chef Ace Tan. Situated in the former location of Tamarind Hill Singapore, Asu shares its space with a bar concept and Shan, a modern Chinese restaurant.

Upon entering Asu, I was captivated by the breathtaking centerpiece: a grand arc Chef’s Dining Table that accommodates up to 15 diners. This design fosters a wonderfully intimate atmosphere, perfect for group dining experiences.

The open-concept kitchen allows guests to witness the culinary artistry as Chef Ace and his team expertly prepare each dish. Another striking feature is the custom-made Chinese apothecary medicine cabinet, seamlessly integrated into the wall. This thoughtful addition highlights the ingredients that embody Traditional Chinese Medicine (TCM) wellness principles. The seasonal paintings further enhance the ambiance, perfectly capturing the essence of Autumn.

Chef Ace’s Progressive Asian Cuisine is a reflection of his childhood memories, artfully blending global techniques he has mastered throughout his career. His dishes frequently feature ancient Chinese health elements, with ingredients carefully selected for their nutritional benefits.

We were fortunate to sample the debut menu, Origins, which invites diners on a nostalgic journey as Chef Ace reinterprets cherished family recipes and classic dishes.

Here’s a look at the Origins menu priced at S$168++:

Crystal Dumpling

A refined twist on the classic ‘shui jing bao,’ featuring a luscious filling of lobster, golden chives, and white fungus, known for its hydrating benefits. A truly elegant beginning to the meal, evoking the feeling of dining like royalty in a palace.

Yin Yang

A beautifully balanced dish where the delicate white baby radish and bold black burdock harmonize in both flavor and texture. The burdock comes with its richer flavor and perfectly executed with textures and intricate details.

Secret Snack

Secret Snack is a delightful surprise featuring a vinegar-dried kombu-wrapped spring roll. It is filled with fish tartare marinated in fish sauce caramel. Delicate yet bursting with flavor, and the crispy skin adds an extra crunch that enhances the overall taste.

Oyster Bao (supplement +S$15)

The Oyster Bao, inspired by Chef Ace’s love for Fuzhou oyster cake, features a fluffy bao filled with marinated pork jowl and house-made oyster sauce. It’s delicious and subtly balanced, offering a unique experience akin to enjoying a large xiao long bao.

Shunde Yu Sheng

The Shunde Yu Sheng is a refreshing course featuring kanpachi slices on a bed of chilled noodles and iceberg lettuce, all elegantly drizzled with a fragrant sesame galangal dressing. This dish offers a refreshing take, delivering a clean and vibrant flavor.

Jessica’s Duck Soup

Jessica’s Duck Soup is a creative twist on Chef Ace’s mother’s traditional tomato and salted vegetable duck soup, presented cold. Infused with ginseng, goji berries, and house-preserved mustard greens, the broth evokes a sense of nostalgia. This unique presentation may not appeal to everyone especially those accustomed to the traditional hot version. As for me, I would have preferred it hot.

Ngor Hiang (Supplement +S$20)

Elevating the classic ngor hiang, this crispy snack features premium ingredients like house-made yuba, red-legged prawns, five-spice pork belly, black fungus, and water chestnuts, perfectly complemented by a sweet and spicy sauce crafted from lacto-fermented pineapple.

Re: Pomfret 

This dish pays homage to traditional Teochew cuisine. The dish features Japanese silver pomfret paired with a trio of ginger preparations offering a comforting taste of home. The pomfret has the mild, delicate flavor, slightly sweet and buttery. Love it!

Lu Shui An Chun

Lu Shui An Chun, inspired by Chinese braised duck. The tender quail, seasoned with aged house-made soy sauce, pairs beautifully with yam rice and pickles. I appreciate the thoughtful presentation and the chef’s effort to debone the quail, making it easy for diners like us to enjoy.

Wagyu Rawon (Supplement +S$50)

This dish is a creative reinterpretation of the Indonesian classic. Featuring tender F1 Wagyu striploin complemented by a rich buah keluak sauce, lotus root, and seasonal vegetables.

Hitam Koji

Hitam Koji presents a modern twist on the classic Pulut Hitam dessert showcasing black glutinous rice with a delightful array of textures, crisp meringue and refreshing sorbet. This dish offers a familiar favorite with a contemporary flair which provides a fresh perspective on a classic.

Yuan Yang (Supplement +S$50)

A hybrid dessert that combines caramel coffee kombucha sherbet, milk tea foam, diced kiwi, and a savory twist of chicken floss. The intense milk tea flavor pairs beautifully with the creative addition of chicken floss, making for a delightful experience.

Ended the night with petite fours including a Ma Lai Go inspired bite. What a perfect way to wrap up the dining experience.

The menu showcases a strong Asian theme infused with thoughtful health elements. Each seasonal menu unfolds like a story, adding an extra layer to the dining experience at ASU. It’s a great reason to explore this new dining spot.

Address: Asu
30 Labrador Villa Road
Singapore 119189
Tel: +65 6278 6364

Opening Hours:
Wednesday to Sunday (dinner only)
First seating: 6:00PM | Second seating: 8:30PM
Closed on Monday and Tuesday