The art of
asian sauces
By Chef Ace Tan
RESIDENT CHEF | CHEFS DAY OFF
"Through the valuable journeys and research that I've garnered from travelling and working across Asia in the past few years, I would like to take this opportunity to curate a new and personalised form of Asian sauces from their origins to you with this menu." - Chef Ace Tan
Uncover the roots and origins of these quintessential Asian sauces with Chef Ace Tan as he walks you through the storied histories of the ubiquitous soy sauce, iconic XO sauce, ever-versatile oyster sauce, and more. In this intimate dining experience, guests can expect elevated interpretations of these sauces with a fresh new twist. The rendition of oyster sauce in this menu, for instance, adheres to the authentic way of oyster sauce-making whilst the novel addition of various seaweeds accentuates the oceanic flavour that many love in the conventional oyster sauce. To cap off the experience, a sweet surprise awaits.
Scallops & Razor Clams
feat. Artisanal Soya Sauce
Scallops | razor clams | chilled asparagus | kaffir soy sesame dressing | yuba | ice plant
Madai & Tiger Prawn
feat. Housemade XO sauce
Red bream lightly smoked | local tiger prawns | XO capers sauce | garlic shoots | myoga
Wagyu F1 Sirloin
feat. Housemade Oyster Sauce
F1 wagyu beef | nori powder | oyster sauce | oyster mushrooms | golden chives | kimchi
‘Samgye’ Ginseng Chicken
feat. Housemade Shiro Dashi
Shiro dashi poached pineapple-fed chicken | ginger dressing | corn | ginseng dashi broth | coriander
Chitose Strawberries
feat. Housemade Osmanthus Honey
Japanese strawberries | yogurt sherbet
| osmanthus-infused honey | hojicha jelly | mint
Sweet Ending Surprise!!
Bespoke dessert specially for you
98++
6-COURSE MENU
Scallops & Razor Clams
feat. Artisanal Soya Sauce
Scallops | razor clams | chilled asparagus | kaffir soy sesame dressing | yuba | ice plant
Korean Abalone
feat. Housemade Nam Jim Dressing
Korean abalone | burnt cabbage | nam jim dressing | abalone liver sauce | spicy cresses
Madai & Sea Cucumber
feat. Housemade XO sauce
Red sea bream lightly smoked | local tiger prawns | sea cucumber | XO capers sauce | garlic shoots | myoga
Wagyu F1 Sirloin
feat. Housemade Oyster Sauce
F1 wagyu beef | nori oyster sauce | oyster mushrooms | golden chives | kimchi
‘Samgye’ Ginseng Chicken
feat. Housemade Shiro Dashi
Shiro dashi poached pineapple-fed chicken | ginger dressing | corn | ginseng dashi broth | coriander
Chitose Strawberries
feat. Housemade Osmanthus Honey
Japanese strawberries | yogurt sherbet
| osmanthus-infused honey | hojicha jelly | mint
Sweet Ending Surprise!!
Bespoke dessert specially for you
128++
7-COURSE MENU
SNAG A TABLE
To make a reservation, kindly fill up this form or contact us at chefsdayoff@1-group.sg.
BEFORE YOU BOOK
Special Terms & Conditions Applies for Chef Ace Tan's Menu
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Each booking requires a minimum of 8 pax for the $98++ menu and a minimum of 6 pax for the $128++ menu.
Terms & Conditions
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The location of the dinner will be revealed upon confirmation of the booking. (Hint: South of Singapore)
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All reservations have to be confirmed at least 7 days in advance and a 50% deposit is required to confirm the booking.
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Any customisations, allergies or dietary requirements must also be finalised at least 7 days in advance.
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Kindly note that all cancellations should be made at least 3 days before the booking, otherwise the following charges apply:
- Cancellation within 2 Days - 50% of deposit
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Cancellation within 1 Day - 100% of deposit
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Corkage fees will be WAIVED (BYOW).
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Adults-only policy: Children below 12 are not allowed at this adults-only property.
For further enquiries, please contact chefsdayoff@1-group.sg
