Joo Chiat has always been one of Singapore’s most character-filled neighbourhoods. Its streets are lined with Peranakan shophouses painted in pastel shades, small eateries tucked into corners, and a blend of old and new that feels both lively and lived in. Amid this stretch of colour and history sits Asador, a Spanish restaurant that's as warm and inviting as going to your abuela’s home.
The first thing you notice when you enter is how wood holds everything together. Tables carved with bold legs stand in neat rows; surfaces already set with textured glasses and neatly-folded napkins. It's the details that make the room feel natural rather than staged: a plant leans into the corner with a touch of wildness, books rest on a shelf just above eye level, and framed photographs catch the light on the wall.
We were graced with Jamón Ibérico, hand-carved from 100 per cent acorn-fed ham, served with cristal bread and grated tomato; one of those combinations that need no reinvention. Likewise, the Anchoas, premium anchovies from Santoña, laid neatly on toast with a homemade smoky butter, which adds a touch of saltiness without coming across too strong.
For those who enjoy richer flavours, the Tartar offers Wagyu beef tartare set on crisp fried polenta; a pairing that brings crunch to offset the creaminess of the meat. The Col, meanwhile, demonstrates the kitchen’s confidence with vegetables. With hispi cabbage, grilled until charred at the edges, is dressed with anchovy garlic—the same anchovies from Santoña—and topped with fried kale. You can taste the earthy and smoky flavours oozing out of the dish.
Nonetheless, this season brings a collection of new additions that feel as considered as they are delicious. The Seafood section makes its mark with Mejillones; mussels that are cooked in a sauce of Nduja cream and cherry tomatoes. The heat of the Nduja is softened by the cream, while the tomatoes add freshness, making it a plate that feels comforting yet layered.
The Pollo, roasted chicken with prunes, olives and shallot, is another standout dish. The sweetness of the prunes balances out the brine of the olives and the intensity of roasted shallots. On the side, the Smoked Mash, made from Bintje potatoes with homemade smoked butter, takes something familiar and elevates it; without feeling heavy on your stomach.
Then comes dessert, which is everyone's favourite part (certainly mine). The Tarta de Queso ‘La Viña’ is a nod to the Basque classic, its caramelised top giving way to a soft, almost custard-like centre. It’s rich without being overwhelming, the sort of pudding you could happily share but probably won’t want to.
To complete the experience, we were acquainted with carefully chosen wine pairings that complemented the food wonderfully. The Pere Ventura Tresor Gran Reserva Brut 2019 is bright with apple and citrus, rounded off by a hint of pastry and almond; a lovely match with the lighter starters. On the other hand, the Aragonia Selección Especial 2019, a Spanish Garnacha from old vines in Campo de Borja, leans darker, with blackberry, cherry, and warm spice; perfect with the Pollo or Jamón Ibérico.
Yet, that's not all that Asador offers. Step past the restaurant and you discover 60ml, a speakeasy style bar that feels like another world entirely. With jazz weaving through the air and the lights turned down, the room has an almost clandestine feel, as though you’ve stepped into a place not everyone is meant to see. The name itself tells you what to expect: every cocktail built around precisely 60 millilitres of spirit.
As you step away from the table, what lingers isn’t just the taste of the dishes. Every aspect of experience carries a sense of care and intention, from the choice of ingredients to the way flavours are balanced. In a world that often favours trends and spectacle, Asador shows how thoughtful, well-executed cooking can transform dining into something memorable.
Asador is located at 51 Joo Chiat Place, Singapore 427775
