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A new culinary journey awaits diners in Singapore with the opening of ASU, a fine-dining restaurant led by visionary Chef Ace Tan. Launching in October 2024, ASU presents a unique take on Progressive Asian Cuisine, combining traditional flavours with global techniques and a focus on health-conscious dining. Nestled within the serene surroundings of Labrador Nature Reserve, ASU offers an intimate dining experience where each dish tells a story of heritage, innovation, and personal memory.
Chef Ace Tan draws from a wealth of influences, from his upbringing in a traditional Chinese medicine family to his professional experiences in Japan and Korea. These inspirations shape ASU’s evolving menu, where Asian culinary traditions are honoured and reinvented with modern global techniques. Central to Chef Ace’s philosophy is the belief that food can be both indulgent and beneficial to the body, a concept reflected in every dish on the menu.
ASU’s inaugural menu, aptly titled ‘Origins,’ is a tribute to Chef Ace’s personal roots, with each dish representing his journey through Singapore’s rich culinary heritage and his global culinary adventures. The menu reimagines traditional Asian flavours with modern, global techniques, creating a memorable dining experience.
A highlight of the menu is the Crystal Dumpling, inspired by the crystal-like appearance of the classic ‘shui jing bao.’ Chef Ace’s version features a translucent skin made from potato starch and kuzu root, encasing a luxurious filling of lobster, golden chives, and pickled bamboo shoots. This dish not only delivers on flavour but also incorporates traditional Chinese medicinal elements, promoting hydration and nourishing the body’s yin energy.
Another standout is the Oyster Bao, Chef Ace’s take on the traditional Fuzhou oyster cake. Made with a light, steamed bun using the tangzhong method, it is filled with marinated pork jowl and oysters, adding umami richness. Topped with a crisp tuile, this dish embodies the balance between indulgence and health, with oysters known for their high micronutrient content, including zinc, selenium, and Vitamin B12.
ASU’s menu pays homage to Chef Ace’s childhood favourites with dishes like Jessica’s Duck Soup, named after his mother. This dish is a cold rendition of his family’s salted vegetable and tomato duck soup. Using Japanese Amela tomatoes and free-range duck, the soup is simmered for six hours with ginseng, goji berries, and preserved mustard greens, offering a refreshing yet nutrient-packed dish that fortifies qi and boosts energy.
Another dish, the Ngor Hiang, is a tribute to Chef Ace’s grandmother. This Hokkien delicacy features a crisp house-made yuba exterior encasing juicy red legged prawns and a spiced pork belly filling. The dish is served with a lacto-fermented pineapple chilli sauce, adding a tangy and sweet balance to the richness of the filling.
The third course, Re:Pomfret, offers a modern interpretation of the traditional Teochew steamed pomfret. Chef Ace uses Japanese silver pomfret, stuffing the fish with kanpachi farce and garnishing it with a trio of ginger—sand ginger, young ginger, and myoga. This dish not only honours Teochew culinary traditions but also enhances the umami and health benefits of the fish, rich in Omega-3 fatty acids and known for promoting heart health.
For a hearty main course, the Wagyu Rawon is Chef Ace’s take on the classic Indonesian beef stew. Using F1 Wagyu striploin, the dish is simmered in a rich broth flavoured with buah keluak, lemongrass, and galangal. The broth is reduced to create a concentrated sauce that complements the tender beef, offering a robust and flavourful dish inspired by Southeast Asian traditions.
The dessert menu at ASU continues the theme of indulgence with health benefits. The Hitam Koji is Chef Ace’s reimagining of the classic Southeast Asian dessert pulut hitam. This dish features a black glutinous rice sorbet, topped with fermented rice pudding and jasmine sago. The dessert is finished with rice crisps and shards, offering textural contrast and highlighting the nutritional benefits of black glutinous rice, which is rich in iron and vitamin B complex.
Another refreshing option is the Yuan Yang, inspired by the popular coffee and tea beverage. Chef Ace combines a caramel coffee kombucha sherbet with diced kiwi, milk tea foam, and chicken floss for a dessert that balances sweetness and acidity, with kombucha providing probiotic benefits for gut health.
At the heart of ASU’s menu is a commitment to health and seasonality. Chef Ace renews his menu twice every season to ensure that ingredients are at their peak in terms of both flavour and nutritional value. This thoughtful approach to dining incorporates elements of dietary therapy, ensuring that each dish is not only delicious but also nourishing for the body.
With its blend of heritage and modernity, ASU offers diners a fresh perspective on Asian cuisine, redefining what it means to indulge while staying healthy. For reservations and more information, visit www.thelabradorhouse.com or call +65 6278 6364.
Discover the art of Progressive Asian Cuisine at ASU, where tradition and innovation come together on every plate.
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