Asin - Amazing Delicate Fusion of Chinese and Southeast Asian Flavours with French Cooking

I am so excited about dining at Asin, the new venture of Ace Tan, chef of now defunct ASU restaurant, where I had an awesome and memorable meal. And yes, an outing here proves to be exceptional and unique. The dishes here features that distinctive tastes of Asian and Southeast Asian, yet very different at the same time, being lighter, more complex and more well-balanced. And at here, I get to experience Malaysian fishes in a different way that actually impresses me.

I also love the calm, upmarket Chinese interior dotted with artistic vibe from the plants, the “specially for summer only” painting behind the open kitchen counter and the cards with Chinese watercolor paintings of the ingredients used in the dishes drawn by commisioned artist. This little thoughtfulness makes the experience so special and I can feel the passion chef has for his craft.

Service here is stellar too, with the chefs coming up to introduce each dish, and the service being so professional and friendly.

Definitely look forward to coming back here again!

Oyster Omelette is hyogo oyster, topped with egg and brushed with chilli holy basil sauce, and encased in Chef Ace Tan's signature crystal ball puff. This first appetiser features a warm sweetness with hint of spicy umami that immediately silently wows over my palates. The oyster is creamy and slightly springy, unlike any other oyster, in a good way. The oyster is briny sweet with well-balanced flavours. An awesome start.

Tori Luffa Bao, packed with chicken, luffa and Dong Qu yellow wine, speaks of textures that amaze me. Biting into this super soft and fluffy bao to reveal the succulent core of chicken marinated in Dong Qu Chinese wine, tempered with the slightly crunchiness of Luffa. The taste is distinctively Chinese, yet at the same time more refined and more balanced, with the unique pungent umami of firm gelatinous century egg bites adding excitement to it. 

Assam Hamo features this distinctive Southeast Asian taste with the slightly spicy tamarind assam, which is the magic to cut through the creamy briny sweetness of the pike coungar eel to elevate the taste. The tempura is thin and crispy, contrasting perfectly with the fish. The refreshing vegetal freshness of herbs and vegetables, such as amela tomato lifts up the taste of assam for hint of excietement. I never know that I can like fish curry until I try this dish.

There is a secret dish where Aji is rolled up within super thin crispy wafer and sprinkled with corn powder on one side and tomato powder on another. There is this awesome juxtapose of textures between the wafer and the fish. And the sweet Aji actually tastes refreshing when paired with the wafer. Brilliant pairing.

Inspired by Chef Ace Tan's Grandma’s Ngor Hiang, named as version 1.0, NGOR HIANG 6.0 is made with Japanese Yuba skin, Tiger Prawns, 5 Spiced Jeju Pork. The ingredients of the ngor hiang is first steamed for the juiciness and wrapped with the yuba skin to be deep fried for that crispiness. The Tiger Prawn is so succulent with a bouncy texture, and slightly spicy meaty sweetness of the pork opens up the briny sweetness of the prawn. This has the lovely ngor hiang taste with a touch of lux, made even better with the crunchy bits added to the filling. 

Yum Pu Ma Noodles is oh-so-fantastic. Two types of fern noodles are mixed together and tastes so refreshing, in a mild balanced way, which accentuates the sweetness of the hanasaki crab. The smooth texture of the noodles, with the essence of crab thoroughly absorbed, this is like the perfect summer dish. The creamy texture of crab also complements the springy smooth texture of the noodles so perfectly.

FTQ Dumpling makes me go, "Wow, this is the first time that a dish tastes so bitter yet so good!" Because the bitterness actually highlights the nourishing herbal taste. The tender, juicy, bouncy and gelatinous sea cucumber perfectly complements the tender abalone cooked for four hours. The scallop adds the a different layer of briny sweetness to make it even better.

Black Beauty Black Emperor Fish with Japanese spinach presents fish in such a unique way that I am impressed. The gelatinous fish skin complements the texture of the fish so well. The fish and milky briny sweet Hokkigai, with the citrus sauce, 20 year-old Shaoxing wine and jungle garlic reduction introduces different kinds of sweetness with hint of herbal bitterness and lovely truffle-like earthy taste.

Jiang Mu Ya dish's core ingredient is Irish Duck soaked in ginger brine for ten days before being aged for a unique sweet meaty flavour. And three kinds of gingers plus Taiwanese peppercorn that tastes like lemongrass dial down the gamey taste of the duck for a balanced sweet meaty taste. The super crispy duck skin juxtaposes excellently with the tender smooth duck meat that has a good bite. The taste is lifted up when paired with the floral sweetness of the accompanying vegetable.

Mountain Yam rice is starchy and smooth rice, featuring an earthy sweetness. This is so satisfying to savour.

The accompanying soup tastes so comforting, full of umami and the goodness of duck meat.

Pepper Hanwoo Beff is so tender and juicy. Beef Bone sauce adds an extra savoury umami to the meat. The accompaniment of Sarawak pepper sauce brings something exciting and different to the taste of the beef. Delicate Lily Bulb adds a hint of vegetal freshness to the meaty taste. Korean beef is only available in few places in Singapore, so I'm happy to be able to try it here

Biwa Honey Sago tastes so cooling due to the honey water. And the creamy coconut adds an iota of creaminess to the refreshing dessert for complexity in the taste. There are lots of textures due to the coconut, starchy glutinous rice and gelatinous goodness of the bird nest. The Chrysanthemum Loquat adds that floral refreshing element, making it even better.

Thoughts: Refined, Delicate and Amazing Asian Cuisine reinterpreted

38 Carpenter Street

#01-01

First Round Bar - Awesome Little Chilling Corner with Karaoke

I just found a really awesome Watering Hole where I can just chill, party or sing. Hidden at a corner of the second floor of the quiet, quaint, humble-looking 2 Havelock Building, First Round Bar is like that hidden gem where the owner and service crew are so friendly, helping me with my numerous requests to change the setting of the karaoke system to suit my preferences. In fact, the owner is so chilled that I thought he is a very helpful patron there 😆 And they even have dices here for patrons to play with.

Slightly dark with blue overhead light, luminous cool bar counter and high tables with comfy plush high chairs, the place oozes a cool yet cosy charm. I immediately feel at ease here to start singing despite being here the first time.

The drinks here consisted of a good selection of mixers, classic cocktails and some specials, like the dangerous Long Island Iced Tea. Taste so smooth, with a hint of aroma of tea, this drink is so easy on the palates that one can down several glasses of this awesome drink. But it is very potent where one will get happy very easily after one glass. Highly recommend to try it ... with some caution 😉

Ricky Gin is so good too, with a good balance of sweetness, bitterness and smoothness.

I also love the smartphone menu of the karaoke system where I can easily navigate through it and set my preferences, after getting advice from the owner. I have a blast singing here.

I want to be back here to sing again, enjoy the vibe here and try the drink Flaming Lambooooo!!

Thoughts: Awesome Place to Unwind, Chill, Drink, Have Fun and Sing

2 Havelock Road

#02-11

Crab Set Go - Hearty Good Food

Enjoying crabs in a frills-free, chilled environment sounds like a great idea to me since it means more wallet-friendly bills while enjoying this delicious premium crustacean. And I found such place in the name of Crab Set Go, set in the quiet, somewhat historic building of 2 Havelock.

The price of the crabs is so affordable that I want to immediately order some without even feeling a pinch on my wallet. But since I have something on later and was with someone, I go for the other faster options available from the menu. There are soft-shell crabs dishes, for some briny goodness of crab at super affordable prices, American style appetizers, various pasta dishes and grilled dishes.

The food here is very flavourful and hearty, especially the Grilled Sakura Pork. I’m so surprised a humble-looking restaurant in a super humble-looking building can serve such awesome grilled food.

And given the nice homely service here, I’m definitely be back to try the main star here: the crabs!

Grilled Sakura Pork is so juicy and tender, with an iota of firmness for a good bite. The slightly charred exterior juxtaposing with the juicy core makes me go, “Excellent texture!” The taste is great too, being packed with flavours. A must-order here.

Tom Yum Soft-Shell Crab Pasta is unique, in a good way, where it actually tastes refreshing and creamy at the same time. The aroma of lemongrass, the zest and the slight spiciness lift up the creaminess of pasta. Soft-shell crab is soufflé-crispy and briny sweet, going well with the pasta.

Crispy Onion Rings, with the light lovely pungency of onions, go so well with the cheese sauce.

Thoughts: A Good Place to enjoy Good Hearty Meals at a Good Price

2 Havelock Road

#01-02

Summer Social Event by The Other Me & Merry-Go-Round

Ever since I signed up to be in the mailing list of The Other Me, this lovely boutique takes me on a journey of sensory experiences to appreciate the finer or delicate things in life through various events they host. Yes, it's a must to sign up for their mailing list to get access to special exclusive events. And their shop is like Naughty Little Wonderland, where items of pleasure and sensuality can be found here, plus curated lingerie and choice clothing.

The ladies here are so friendly and awesome, all up to talk about intimate subjects, if you want. Their cosy space can be reserved for exploration of their items on sale here, with some ladies' talk added in between. Couples or guys are welcomed too.

And this time, Julius Toh, owner of Merry-Go-Round bar, also Brand Ambassador of Copenhagen Distillery, is invited to host the Gin and Spirits Tasting at The Other Me. And it is unexpectedly such an awesome event. The hosts are wonderful and thoughtful, giving us generous pours of spirits, and helpings of smoked salmon, cookies and premium chocolates to pair with.

What is even better is that Julius is very candid in sharing his knowledge and really goes into details on the making of each spirit, letting us gain a newfound appreciation of Copenhagen spirits. The founder of the distillery is actually a chemist who is passionate about spirits, thus using his expertise to create unique and distinctively Danish spirits. And both processes of distillery and aging are done by the distillery, thus creating products that fit the founder's vision.

Best of all, we get to try the new make of the distillery, which is something that most distilleries will never let outsiders try. So I feel so special to be able to try it, and it's so good. I immediately comment that the new make alone makes attending thsi event all worthwhile.

I'm so glad that I decide to go for this enriching event despite it being on a weekday. Totally worth it!

Aquavit, which is made from dill, is light and easy to drink, great for any occasion. Yes, this is the first time I try Aquavit, a rare spirit, and I like it, especially the long pepper one, whose spicy, peppery taste makes it exciting.

Gin, another clear spirit, is made from Juniper instead, thus featuring a stronger herbal taste.

Bay Leaf Gin is spicy in taste with pronounced herbal notes.

Orange Gin has surprising balanced taste that is so easy on the palates. It is smooth and has floral citrus aroma to balance the taste of Juniper. So uplifting and sweet. It’s easy to love this spirit and I love this.

Angelica Gin has angelica, a famous Chinese medicine herb, infused into the spirit. The interesting thing is the angelica in thus gin was picked in Denmark. Talking about truly Danish! I’m amazed by the umami and light herbal taste in this gin. This is so good too.

According to Julius, most distilleries will not let the public taste their new make, the distilled spirit before aging, because it is too harsh and too strong. But he confidently let us have an exclusive taste of Copenhagen’s new make to build our confidence on how good the spirits are, at their raw form. And yes, it’s so smooth and easy to drink. Now I’m all eager to try their whiskies.

The whiskies are aged in Virgin cask made specifically from Hungarian Oak, which is denser and stronger, in order to take the rapid change in internal pressure due to aging in accelerated style, via temperature rotating between 17 to 30 constantly. The alcohol % varies for every batch because the founder will taste every batch and determine at which stage is the taste optimised and then packed accordingly. Now I'm really impressed.

Raw Edition, made from 100% Danish barley, tastes intense, smooth and sweet, packing a high ABV of 59%. I love this. By the way, all attendees were asked to guess the ABV of this spirit. My guess was 60%, the nearest to the answer 😁

Rare Edition tastes fresh and sweet, easy on the palates.

Refined Edition is full of nuances, due to the use of smoked danish barley and being aged in a barrel that was infused with herbs and various produce of Denmark. The infusion actually took 7 years while aging in the cask took 3 years, due to accelerated aging. That's some dedication to creating a whisky that is packed with the taste of Denmark. And it works totally for me. I love the different layers of subtle flavours floating in this drink. And yes, I got a bottle of this. 

Coffee spirit is very unique where there is a lovely rich earthy aroma of coffee without the caffeine.  Great for enjoying in the afternoon for high tea, or at night without worrying about the caffeine affecting one's sleep.

Thoughts: True Enjoyment for the Senses and Appreciation of Finer Things in Life

Sufood - Clean, Clear, Light and Delicious

Actually, I don't feel really well, so I decide to dine at Sufood, a Taiwanese vegetarian restaurant, for a filling yet light and easy dinner. And I end up getting a delicious, satisfying, light, flavourful meal here. In fact, I feel better after a dinner here!

Yes, this is the best vegetarian food restaurant, where all vegetarian ingredients are served as ... vegetables, without me feeling that I'm eating only vegetables. If anyone wants me to recommend a place serving, cleaning, healthy and delicious food, this is the one.

Wafu Yuzu Potato Salad is creamy, due to the potato, and zesty, due to the yuzu and cute bite-sized fruits, whihc is a lovely combination.

Mulberry Cider is surprisingly sweet and refreshing, with hint of the zest. So good that I can finish this whole jar.

Soft yet crunchy breadsticks that can be paired with the light creamy sauce. Sea grapes has the briny sweetness, together with the zest of the clear sauce and refreshing element of shredded turnip, totally whets the appetite. 

Pickle, another zesty appetite-whetting goodie.

Tofu with vegetable sauce is refreshingly tending towards earthy tones while retaining the freshness to open up the palates.

Butterfuly Pea Flower Cooler is gorgeous and a good thirst quencher,

Double-boiled Cordyceps with White Fungus and Black Garlic is so so good because this is full of goodies and tastes so nourishing, featuring the savoury herbal taste of double-boiled Chinese soup.

Peppery Golden Quinoa Risotto has awesome texture, having the starchy and slightly chewy bite due to the mix of fluffy risotto and quinoa. Pumpkin adds a nice sweet earthy savoury goodness to the grains. Absolutely hearty treat.

Rosy White Fungus with Peach Gum is such a cooling nice dessert that also tastes nourishing. I especially love the gelatinous yummy peach gum added in this.

Thoughts: Healthy, Natural and Absolutely Delicious

252 North Bridge Road
Raffles City Shopping Centre #02-19