Ms Skinnyfat

We're always finding new restaurants to check out when out having dinner in Joo Chiat (which is all the time). The name Asador jumped out at us because we thought it is an Argentinean steakhouse (like Asado) but it turned out to be a Spanish restaurant instead. We were lucky to score a last minute table by the bar on a Friday night (i called 15 mins before we headed down) because the place was packed after we started eating.

The bar counter in front of the wood-fired oven gave us a vantage point of the kitchen and direct access to the chefs and their recommendations (as well as the heat from the oven). Don't go expecting the usual Spanish tapas and paellas, Asador is a proper Spanish restaurant which is quite grill-forward. Many of their dishes are prepared on a Basque-style parilla grill using different types of wood for different flavors.

The Huevos Rotos ($16) called out to me because i can never resist a breakfast dish. Fries, chorizo and egg may sound super simple but the combo at Asador certainly was not. The hand cut fries were the perfect starchy sort with a thin layer of crisp, flavored by the salty chorizo. If i can, i'll only have my eggs done this way- a fried fluffy cloud of egg whites, topped with a runny sticky yolk that brought the ingredients together. 

The Santoña anchovies were also recommended as a starter and Asador does theirs with some homemade smoked butter and toasted bread. While i know it's a delicacy, i'm just not that much of a fan of canned food? Plus i've yet to eat any of the tinned sardines that we brought back from Spain. Hurhur. 

I knew that the Pulpo Char-grilled octopus with Spanish pork belly ($34) was a sure-order by Jr (that's his weakness). The was the perfect surf-and-turf featuring an adeptly cooked tender and fresh octopus plus a smoky bacon-like pork belly. The meats were served atop patatas revolconas, a paprika mashed potatoes flavored with pancetta, pimentón, garlic, olive oil and sherry vinegar.

The slabs of meats in the dry aging cabinet did not go unnoticed by us. You could choose your cut of steaks to be grilled over wood and charcoal at Asador. We went with a glazed Angus beef short ribs ($56) which was a flavor bomb. The meat was dense but tender and gelatinous. Flavor-wise, this was a tad salty. Make sure you get some greens to go with this. If you're with friends, you could definitely give their suckling pig a go! For us, we'd probably come back for more seafood- the kitchen constantly sent out these amazing looking grilled Turbots which made our mouths water from the scent of it.  

Though our stomachs told us to go with a lighter dessert, we were drawn to the creamy Tarta de Queso ($16) which turned out to be a burnt cheesecake. Do not write this off though, for this is a damn good cheesecake. I loved how it's creamy but not that heavy in terms of flavor. Idiazabal cheese and cream cheese are used in Asador's version and i found the taste very similar to the light Japanese chiffon cheesecake though with a smoother and richer texture. On the side, there's a quince ice cream which tastes more of honey than quince. 

Lovely food and service at Asador Singapore, glad we discovered this gem. 

51 Joo Chiat Place

Singapore 42775

Tel: 9836-1792

Daily dinner: 5.30 - 11pm

Lunch Fri - Sun: 12 - 2pm