Tucked away in the heritage-rich enclave of Joo Chiat, Asador Singapore brings the soulful flavours of Basque-style cooking to the East with its wood-fired Spanish grill concept. Set in a cosy yet refined semi-casual setting, the restaurant’s warm neighbourhood vibe, attentive service, and authentic Spanish fare make it a gem perfect for both date nights and friendly gatherings.
Jamon Iberico 4.2/5
We started our evening with a serving of Jamon Ibérico, carved tableside from a 100% acorn-fed whole ham leg. The thin slivers of ham were served with pan de cristal and grated tomato, offering a delightful balance of savoury richness and freshness. The quality and ritual of hand-carving echoed fond memories of Spain, bringing a slice of its culinary tradition to our table.
Anchoas 4/5
Next, we had the Anchoas, featuring premium "00" anchovies from Santoña laid delicately atop toast. These prized fillets, which are thick, meaty, and packed with umami, strike a delicate balance between saltiness and subtle sweetness. Best enjoyed on toast to temper the intensity, this dish was both simple and luxurious.
Tomate 4.2/5
The Tomate dish showcased a beautiful medley of grilled tomatoes, dressed in dry-aged beef fat, and accompanied by a pool of ajo blanco —a creamy, cold soup often described as a white gazpacho. The sweetness of the tomatoes harmonised with the richness of the dressing and the refreshing ajo blanco, creating an elegant and well-balanced plate.
Col 4.5/5
A standout vegetable dish came in the form of Col, featuring grilled Hispi cabbage with anchovy-garlic dressing and topped with fried kale. The cabbage's natural sweetness, accentuated by charring, was elevated by the umami-laden dressing. The crispy kale added a delightful textural contrast, making this a dish greater than the sum of its parts.
Chipirones 4.2/5
The Chipirones, or baby squid, were charcoal-grilled and stuffed with chorizo, then served atop a vibrant mojo verde. Perfectly grilled to a bouncy tenderness, the squid was smoky and juicy, while the chorizo stuffing delivered a spicy, savoury punch. The garlicky green sauce added a fresh and herbaceous finish.
Sereto Iberico 4.5/5
From the wood-fired grill came the Secreto Ibérico, a prized cut of pork shoulder known for its marbling and tenderness. Grilled to perfection and paired with mojo picón, a bold, smoky red pepper sauce, the meat was exceptionally juicy. It was so tender it could be mistaken for beef. It was a clear highlight of the night.
Tarta de Queso 'La Vina' 4.2/5
To end on a sweet note, we indulged in the Tarta de Queso 'La Viña', a tribute to the iconic Basque burnt cheesecake. With its caramelised top and creamy, almost molten centre, the dessert was indulgent without being heavy. It was a perfect finale to the meal.
Asador Singapore offers an elevated yet approachable Spanish dining experience in the East, featuring dishes that remain true to their roots while incorporating finesse. Whether you're a fan of smoky grilled meats or looking to explore refined Spanish classics, this is one spot that promises to impress.
Note: This is an invited tasting.
Asador Singapore
51 Joo Chiat Place
Singapore 427775
Tel: +65 9836 1792
Website
Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)
Opening Hours:
Mon-Thu: 530pm - 12midnight
Fri-Sun: 12pm - 2pm, 530pm - 12midnight
Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]
2) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Geylang Road. Cross the road, turn left and walk down Geylang Road. Walk to Joo Chiat Road. Turn right onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to destination. Journey time about 10 minutes. [Map]
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