Dinner @ Asador Singapore | Spanish Grill in Joo Chiat

March 23, 2022 in Spanish by thywhaleliciousfay

My last fancy siblings meal was back in 2015 at Burnt Ends. We didn’t arrange another one since, because my siblings and I felt guilty having fun without our parents. But as our family grew, my brothers and I formed a ‘youngster group’ with the addition of my sister-in-law and Bro 2’s friend that’s like family. The 3 kids no longer feel guilty since it’s children youngsters hanging out. =p

So yes! Our ‘youngster meal’ came about because Bro 1 wanted to treat. Woohoo! Bro 1 initially asked me for suggestion, but I was stumped. The few places that I could think of were more ideal for couples pairs and not for bigger groups. So thank goodness for my sister-in-law! She was at Asador with her colleagues and enjoyed the food very much. She didn’t mind returning, so it was decided to dine at Asador. Reservation for weekday dinner was made through Asador’s website with 2 weeks’ advanced notice. We went with the latest time possible for the first seating (6.15pm).

It’s a good thing the youngsters all stay in the North. Car pool! Keke. There’s an open air carpark at the junction of Tembeling Road and Joo Chiat Place, which is just a 3 minutes walk from Asador. We easily got ourselves a parking lot. Ain’t sure if it’s because 6.15pm is considered early for a Friday evening, or people don’t hang out as much as we used to because of COVID-19.

And from the food menu (pages 1, 2) and dessert menu, we ordered:-

1) Pimientos de padron, $13 (above)

2) Tosta de jamón ibérico, $9 (2 pieces) (above) – Toasted focaccia with grated tomatoes & acorn-fed ham. This was seriously good. Everything was in perfect ratio. From the liberally applied butter, to the thick layer of tomato puree, and the generous shaving of sweet yet nutty cured ham. A must order.

3) Zamburiñas, $9 (2 pieces) (above) – Grilled baby scallops with kombu butter.

4) Atún, $18 (above) – Tuna tartare, green apple sorbet, ajoblanco cream. Ain’t sure if the waiting staff intentionally poured the sauce in a fancy way, but I couldn’t help linking the pattern made to latte art. Anyone with me?

5) Salmorejo, $16 (above) – San Marzano tomatoes with homemade preserved tuna & smoked burratina.

6) Puerro, $14 (above) – Grilled leeks with carbonara cream & black truffle. Didn’t enjoy this. The grilled leeks were overcooked over-grilled and thus soggy.

7) Huevos rotos, $16 (above) – Hand cut frites with chorizo & runny egg.

8) Gambones, $26 (5 pieces) (above) – Grilled king prawns with garlic & amontillado praline. This was unfortunately my least favourite. The meat texture was soft. But what really got to me was the really weird waxy aftertaste in my mouth after sucking the prawn head for its innards. I had my fair share of these Sicilian prawns (in Australia), so I was pretty sure that aftertaste wasn’t normal. I certainly don’t remember wiping my mouth to see the tissue stained red. Really odd. Give this a miss, I say.

9) Pulpo, $34 (above) – Octopus with roasted sweet potato & olives.

10) Cerdo ibérico, $48 (above) – Grilled pork with moruno spices.


11) Cochinillo, $198 (half) (above) – Roasted Spanish suckling pig. This could be ordered as quarter or as half. And it’s only with half order that the suckling pig was placed on a side table beside our dining table where the staff would use plates to chop it into smaller pieces. Apparently this is a tradition to prove the meat is tender. Look! Knife not required. We were also given the opportunity to break 1 of the 2 plates. Not sure if this is also part of the tradition but we were told the ‘plate breaking’ came into play when a chef was chopping and 1 of the plates fell out of his oily hands. The diners who were mostly tourists thought it was a part of the performance and started clapping and cheering. And thus, ‘plate breaking’ was born. But of course, to break the plate at Asador, we were to throw it into a barrel. This actually reminded me of the now defunct Esmirada.

12) Tarta de chocolate, $13 (above) – 70% chocolate, sumac & orange Chantilly.

13) Piña colada, $14 (above) – Roasted pineapple, coconut yoghurt sorbet, rum carame.

14) Tarta de queso ‘la viña’, $16 (above) – Tribute to the original Basque cheesecake. We were hesitant to order this because we had our fair share of Basque cheesecake and we didn’t think we could manage a heavy gooey-centre Baseque cheesecake. But thankfully we went ahead with this! Asador’s rendition was light on the palette. If it’s anything to go by, us polishing off this dessert first despite it being the last dessert to be served clearly showed it’s our favourite.

15) Mango, $15 (above) – Spicy mango sorbet, garam masala chutney, coriander financier. Give this a miss. We didn’t think the garam masala went well with any components of the dessert.

Asador is definitely a place for bigger groups to gather and eat. The portions were meant for sharing among 3, at least. I personally can’t see myself coming here with just a friend because that would mean I can’t order many dishes from the menu. Haha.

We happened to visit on the day when Asador changed their menu. A real bummer because my sister-in-law said a lot of her favourites (from the previous menu) were no longer available. She mentioned the crayfish-bacon dish and snickers dessert. Oh well…


And photographs of their toilet! My sister-in-law was really cute. She insisted we should check out Asador’s toilet because it’s pretty. So yes, we made sure we used the toilet. And I thought it’s interesting how each of us had a different take on the stones in the sinks. Bro 2 joked a different outlook can be obtained just by shifting the coloured stones around. Me? I actually imagined diners rinsing their mouths and the food pieces stuck in the grooves of the stones. Hahaha. Gross, I know.

Would I recommend Asador? Well… We definitely had a good time. I say come if one is after Spanish cuisine, and a beautiful space to dress up for. But if paella is a must order dish for you, do note Asador does not have that dish on the menu.

51 Joo Chiat Place, Singapore
Website, 9836 1792
Overall: 7.5
Opening hours:-
Food/Beverage: 7
Fri – Sun : 12:00 – 14:00 (Lunch)
Ambience: 8
Mon – Sun : 17:30 – 23:00 (Dinner)
Value: 7
Service: 8

Lunch @ Acá 1° (Kyoto, Japan)

June 14, 2020 in Spanish by thywhaleliciousfay

One could say it was love at first sight with Aca’s crab paella when pictures of the dish started surfacing on my instagram feed. I made a mental note to self that I had to dine at Michelin-starred Aca although I wasn’t too sure how to go about it (when I needed to) because there wasn’t much information of Aca’s reservation system on the internet. And that’s back in 2017. To me, it seemed like those who dined at Aca were mostly all regulars.

But I got my small glimpse of hope when Aca joined the reservation website Omakase in second half of 2018. Yeah! And to make my reservation, I set reminders on my calendar to make sure I was on Omakase website when seats were released for Aca. Very important because having used Omakase a few times, I noticed some restaurants only put up a handful of seats. And because of that, the seats could be fully snapped up within minutes. Or seconds for the more popular restaurants.

I was unsuccessful in my first attempt at securing a seat at Aca for my February/March 2019 trip. But was super thankful that I got lucky for my March/April 2019 trip. I was going to be in Kyoto for 2 days, and Omakase only offered seat for 1 of the 2 dates I was after. And yes, I was glad my internet speed didn’t disappoint me too. Keke.


Located at second level, a couple was already waiting when I arrived at the restaurant. We waited quietly on the narrow flight of stairs before the staff unlocked the entrance door at 12pm sharp and welcomed us in. And in terms of seating arrangement, it was pre-assigned; The couple turned out to be friends with chef-owner Tetsuo Azuma and were led to the furthest end which had the best view as the seats were directly in front of the grill where head chef Azuma san spent most of his time at. I realised seats were not first-come-first-service first-arrive-first-sit when the staff pointed me to the counter seat nearest to the entrance instead of directing me to sit beside the couple.

And based on my overheard snippets of the long conversation between the couple and head chef Azuma san, I realised head chef Azuma san speak really good English!

Before we commenced our lunch, head chef Azuma san personally came up to the various groups to say “thank you for coming” and to check on our allergy. I mentioned my dietary restriction of ‘no beef’ and he said he could replace the beef dish with horse. Sounds good!!! And with that, I commenced my omakase lunch with:-

1) Dish #1 (above) – Charcoal grilled arctic surf clam (hokkigai), sea urchin and foam of seaweed and Spanish ham. I thought the sea urchin would just be the ones at the top, but no! Sea urchin was layered in between too. And the foam was really good. It contained a strong smokey taste of the ham. Yum!

2) Dish #2 (above) – Baby sweet fish (ayu) coated with a shimmery powder which the staff mentioned was used in pasta, and topped with goat milk cheese. And I really liked this. The two main ingredients of baby sweet fish and cheese paired well as the cheese toned down the bitterness of the fish.

At this point, head chef Azuma san took out 3 slabs of beef and went around to ask for the customers’ pick. One asked if they could choose 2 but he recommended not to as it will be too heavy.

3) Dish #3 (above) – Charcoal grilled big-eye snapper (kinmedai) and Jerusalem artichoke puree.

4) Dish #4 (above) – Sugar snap pea with bead-like rice grains which reminded me of what’s used for risotto. But I got to learn (while putting together this review) that this dish was a Spanish dish known as arroz caldoso, which meant brothy rice since the dish consisted of broth (bouillon) and rice. And simple it may look, but this was so good!

5) Dish #5 (above) – Served in a pot of sizzling hot sauce made with garlic and olive oil were Japanese tiger prawn and zanthoxylum piperitum. I was appreciative when staff took out his phone to google the vegetable for me when he saw my confused look. Thus, the very long and specific zanthoxylum piperitum. Or Japanese pepper, in short. Hee.


6) Bread (above) – And for us to enjoy the sauce, we were given bread. Yum!

7) Bread (above) – Was given a different bread when I nodded my head to additional bread. Keke.

8) Dish #6 (above) – Made with fruit tomato, this was like a refreshing palette cleanser.


9) Dish #7 (above) – Herbs and spring vegetables salad, and white anchovy (shirauo), paired with a hot soup dressing made with garlic and almond. And as head chef Azuma san poured the dressing over the greens, he mentioned the vegetables were done in 3 ways; Charcoal grilled, steamed and fried.


10) Dish #8 (above) – So while the rest had their beef, I had my horse tartare. I was really thrilled when this was presented to me because beside the crab paella, this to me was the other signature dish at Aca. And noticing my look of confusion, the staff offered to assist me with the dish which I was more than glad. And what happened next was like a theatrical performance. He removed the sesame leaves to reveal the slightly charcoal-grilled horse meatball beneath. He went on to slice it open to expose the pinkness within, and continued by placing the smoked egg yolk, bread crumbs (seasoned with garlic and jamon iberico) and black sauce (made from squid ink) onto it. With everything on the split meatball, he started to fold everything for a good 3 minutes at least. And for this dish, I had the tartare on its own first before enjoying it with the sesame leaves, and then with the toast. And I definitely liked the dish! Although to be really honest, I ain’t sure if I should have enjoyed it that much. Considering the religious reason behind my dietary restriction of ‘no beef’, I ain’t too sure if I could consume horse meat. Hmm…


11) Dish #9 (above) – Crab paella! The dish that I was looking forward to the most. The main ingredient used for the paella changes with seasons, and I was lucky that crab was in season when I dined in April. However, I didn’t catch what type of crab Was used; I too read that the type of crab used also changes with what’s seasonal. And I was told to have it on its own for my first bite, before having it with the lemon and mountain herb sauce. And this was so good! Whenever I had Spanish cuisine (in Singapore), I would always order paella and they usually failed to impressed. But this was unbelievably good. So when they asked if I wanted to have some for take away, I was like “yes!”

12) Dish #10 (above) – Ice cream on olive oil.

13) Dish #11 (above) – Was asked if I wanted coffee or tea, and I went with English mint rose.

14) Dish #12 (above) – Amazon cocao chocolate covered with olive oil and sprinkled with sea salt and chocolate crumbles, and garnished with a dried apple chip.

15) Hot tea (above) – At the start of my meal, I ordered tea for my beverage. And it was refilled once during the course of my lunch. Am honestly not too sure if I was charged for this because the drinks menu had no price. But even I was, I am sure it would have been reasonably priced. :)

16) Homemade sangria, ¥1000 (above) – Hard not to order sangria at a Spanish restaurant. Keke. And when the staff said they have hot sangria, I was totally up for it.

My lunch at Aca came up to ¥28,570 (including tax and service charge). And that excluded the ¥390 which was paid straight to Omakase for using their website to make the reservation.

And onto the big question… Would I recommend Aca? A big resounding… Yes! I was relieved (in a way that) I didn’t leave the restaurant disappointed, especially with my expectations heightened from all the raving reviews that I read prior to my visit. And I appreciated how head chef Azuma san tried his best to add a personal touch to every customers’ dining experiences. He would also personally walk us out at the end of our meals. Now… If one still doesn’t know, I am really bad at striking or continuing conversation. So I actually strategised to be the second to leave. I thought I could get away if head chef Azuma san was still occupied talking with the first group. But, no… He still managed to grab me. Haha. But I enjoyed our brief conversation. I think I became a bigger fan when he asked for my name; He wasn’t asking for the sake of asking. We were talking about something which led him to asking that. And that gave me the impression he was going to remember me. I hope? Sheepish grin.

It was also interesting that only 6 of the 8 counter seats were occupied. I was pretty sure Omakase showed all seats were taken up. So I guess maybe a pair of his regulars pulled out? It’s either that or it was done intentionally to allow himself to cope with the bigger group that was to come later; We were halfway through our meal when a group of 5 entered. I didn’t mean to eavesdrop but I could (again) hear snippets of their conversation as my seat was nearest to the communal table. Realised the group was from Hong Kong, and a mutual friend had contacted head chef Azuma san.

And as a heads up, do note there has been changes to Aca since my meal in April 2019 as I write this review. Aca has closed their Kyoto-based restaurant and will be relocating to Tokyo in June 2020 (Not too sure if the opening date will be delayed because of COVID-19 pandemic). So if reservation was hard to get when they were in Kyoto, I can’t imagine how harder it’s going to be now that they are shifting to Tokyo. I just hope Aca is still on Omakase. Cause if they are, there’s always a glimpse of hope. However small it may be. Wink.

ACA 1°
2F, 55 Masuyacho, Nakagyo Ward, Kyoto , apan (京都府 京都市中京区 桝屋町 55 白鳥ビル 2F)
+81 75 223 3002, Website, Tablelog
Overall: 8
Opening hours:-
Food/Beverage: 9
Mon – Sat : 12:00 – 13:00 (Lunch)
Ambience: 8
Mon – Sat : 18:00 – 21:00 (Dinner)
Value: 8
Service: 8
* Closed on Sun

Dinner @ Esquina

January 9, 2018 in Spanish by thywhaleliciousfay

Wanting a casual yet fun place to celebrate my friend’s birthday, I remembered Esquina which I last visited in 2012. Yes, that long ago. And having enjoyed my previous dining experience at Esquina, I was confident it won’t disappoint. Celebrating birthday of a important special person you see. Keke. And thus, reservation was made for a Tuesday evening via Chope.

Knowing that it’s notoriously difficult to find a parking lot in Outram Park, one can say my friend and I were very lucky because we easily found an empty parking lot along Teck Lim road. Or… Maybe it’s because we arrived pretty early at 7.20pm? Hmm.

The first thing I noticed about the restaurant was that the interior was brighter than it used to be. And this time, I managed to get my preference of counter seats. Yeah.

And from the menu (pages 1, 2), we ordered:-

1) Tsarskaya oyster, jalapeno ponzu, salmon roe, pickled ginger flower, $7 each (above) – I am very sure I have not gotten over my phobia of oysters. A slight taste of fishy-ness could make me cringe. So thankfully this didn’t. But, it’s not like I would recommend this dish as a ‘must order’ too. But hey! That’s coming from a person who’s careful with oysters. So I guess oyster-loving customers may enjoy this.

2) Esquina’s Spanish omelette, $6 each (above) – Confit onion, potato, crispy bread, olive oil caviar. Instead of an eggy omelette, its texture leaned towards a pancake instead. And that of course made me, a pancake lover, really excited. But that instead made my friend, who loved his eggs, a little disappointed. Haha. And it was through our interaction with chef that we learned the batter was created by blending the ingredients before cooking. Ahhh. Thus, the pancake similarity. This dish has a ‘yes’ from me.

3) Iberico bellota “5J” with pan con tomate, $30 (above) – This was a little too much in terms of portion for 2 people. But I enjoyed this nonetheless.

4) Potato and truffle “gratin”, burnt onion sauce, organic egg yolk, iberico ham, $20 (above)

5) Dingley dell pork jowl, chipotle mayo, pickled pear, $14 (above)

6) Pigeon, forest berries escabeche, burnt rosemary polenta, crisp shallots, $24 (above)

7) Spanish suckling pig, rhubarb and apple chutney, mulled wine jus, $32 (above) – Really good.

8) Sea urchin and lobster paella, saffron aioli, snow peas, $32 (above) – And of all the dishes we had, this was my friend’s favourite. And it’s not hard to see why. Instead of serving the lobster meat, the paella was cooked in rich lobster broth. Thus giving it the rich and flavourful taste. A must order.

9) Strawberries, basil sorbet, olives, marshmallows, vanilla chantilly, $14 (above)

10) “BBC”, textures of banana, beer ice cream, warm caramel sauce, $15 (above) – If one only has stomach for 1 dessert, one should just go with this. It was also highly recommended by the staff. My friend and I wished there was more of the banana cake.

11) Chocolate ganache on toasted brioche (above), Complimentary – Topped with olive oil caviar and sprinkle of sea salt. Depending on one’s pace, this complimentary sweet bite would be delivered either timely after the mains or after one finished one’s meal. And the latter happened to us. Imagine our grateful but horrific faces when the dish was presented because our stomachs were already bursting.

So did dinner turn out as how I imagined? A definite yes. Personally, I always find it special to dine at the counter. The whole experience of watching the chefs doing their magic in the kitchen. Head chef is probably still not used to our Singlish way of pronouncing, so I was really appreciative that did not deter him from mingling with the customers. That said, we also had some difficulty understanding his heavy Spanish accent. But thankfully, the wonderful staff rescued us by chipping in the conversation too! Keke.

So yes! As with my previous review, I would again recommend Esquina. Food was enjoyable. Price was pretty decent. Ambience was great. And staff (chef included) were professional and friendly!

16 Jiak Chuan Lane, Singapore
6222 1616, Website, Facebook
Overall: 8
Opening hours:-
Food/Beverage: 8
Mon – Fri : 12:00 – 14:30 (Lunch)
Ambience: 8
Mon – Sat : 18:00 – 22:30 (Dinner)
Value: 7
* Closed on Sun
Service: 8