Dining Out 1 minute 09 October 2017

First Look: Restaurant Ards

What exactly is new Asian cuisine? We find out.

Singapore chefs

New kid on the block Ards has a lot to live up to. Helmed by local chef Ace Tan and Malaysia-born David Lee, the pair have set out to open a restaurant serving new Asian cuisine — where both draw inspirations from the food in nearby countries such as Vietnam, Cambodia, Taiwan, and Hong Kong.

Here's a first look at what's on their menu.
Fragrance Osmanthus: A plump juicy Hokkaido oyster with cream cheese 'noodles' and osmanthus jelly, smoked with osmanthus tea.
Fragrance Osmanthus: A plump juicy Hokkaido oyster with cream cheese 'noodles' and osmanthus jelly, smoked with osmanthus tea.
Housemade soy milk tofu, caramelised soy sauce and soy milk reduction, crispy black moss. Served on a charcoal grill for a smoky finish.
Housemade soy milk tofu, caramelised soy sauce and soy milk reduction, crispy black moss. Served on a charcoal grill for a smoky finish.
21st Egg Tart: Homemade butter crust, mentaiko fish roe custard, raw corn dressed in vinegar, corn cracker and cured mullet roe
21st Egg Tart: Homemade butter crust, mentaiko fish roe custard, raw corn dressed in vinegar, corn cracker and cured mullet roe
Mum’s Chicken Soup: An intense chicken broth (pure extract from steaming poultry stuffed with Chinese herbs), chicken-jus infused wintermelon, braised fish maw
Mum’s Chicken Soup: An intense chicken broth (pure extract from steaming poultry stuffed with Chinese herbs), chicken-jus infused wintermelon, braised fish maw
Fish on Fish: Red grouper poached in scallop butter and seawater, served with flower clams (cooked in Shaoxing wine on hot stones in claypot).
Fish on Fish: Red grouper poached in scallop butter and seawater, served with flower clams (cooked in Shaoxing wine on hot stones in claypot).
Written by Michelin Guide Digital-Singapore

 

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