The art of

asian sauces

By Chef Ace Tan 

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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.

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BEFORE YOU BOOK

Special Terms & Conditions Applies for Chef Ace Tan's Menu

  • Each booking requires a minimum of 8 pax for the $98++ menu and a minimum of 6 pax for the $128++ menu.

Terms & Conditions

  • The location of the dinner will be revealed upon confirmation of the booking. (Hint: South of Singapore)

  • All reservations have to be confirmed at least 7 days in advance and a 50% deposit is required to confirm the booking.

  • Any customisations, allergies or dietary requirements must also be finalised at least 7 days in advance.

  • 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
    • Cancellation within 1 Day - 100% of deposit

  • Corkage fees will be WAIVED (BYOW).

  • Adults-only policy: Children below 12 are not allowed at this adults-only property.

 

For further enquiries, please contact chefsdayoff@1-group.sg

An intimate culinary experience created by 1-GROUP

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