This Month's Feed

Only the best dining and drinking spots in Singapore.

- Words: Ted Larson

Asu

The next time you plan a day at Labrador Nature Reserve, be sure to include a meal at Asu, a new fine-dining concept housed within the historic Tamarind Hill. Opened last October by chef Ace Tan, Asu is an intimate exploration of his personal memories and culinary discoveries, enriched by the principles of dietary therapy and global food traditions.

At its core, Asu offers progressive Asian cuisine, where an ever-evolving menu celebrates the finest seasonal flavours while honouring their healthful benefits. The menu is theatrical without being gimmicky. The pilot episode, Origins, reassures the palate with familiar flavours, paying homage to Singapore's rich culinary heritage and the staple dishes of Tan's childhood.

His ability to reinvent tradition is strikingly evident. Take, for example, the Crystal Dumpling, or shui jing bao. This delicate creation encases lobster, pickled bamboo, golden chives, and white fungus—ingredients known for their nourishing properties—in a translucent wrapper inspired by Spanish crystal bread, which puffs like a souffle when baked. Similarly, Tan reimagines the Fuzhou oyster cake, a favourite from Maxwell Food Centre, with his Oyster Bao. Eschewing the traditional deep-fry, his version is steamed using the