Asador Singapore is a Spanish restaurant at 51 Joo Chiat Place, built around the idea of 'aroma of embers.' Many of its dishes are prepared on a Basque-style parilla grill using different types of wood, giving the food its distinctive smoky character.
The restaurant's signature dish is its Suckling Pig, sourced from the same Segovia region famous for Cochinillo, where restaurants have prepared the dish the same way for decades. Asador brines the pork for seasoning and cooks it in a handmade stone oven, aiming for the golden, crispy finish associated with the tradition — and following the Segovia custom of cutting the meat tableside to show just how tender it is.
Beyond the signature suckling pig, the kitchen features dishes such as fresh turbot, red Carabinero prawn, Spanish octopus, dry aged beef, uni, and handcrafted jamón, alongside a dedicated wine list, a set lunch menu, and a separate '60ml by Asador' offering. The restaurant also offers gift vouchers and takes reservations, with online ordering available for those wanting Asador at home.
Asador Singapore describes its own concept in three words: aroma of embers. Tucked into 51 Joo Chiat Place, the restaurant centres its kitchen around fire, wood, and Spanish tradition, with many of its dishes prepared on a Basque-style parilla grill using different types of wood for flavour.
The restaurant's best-known dish is its Suckling Pig, or Cochinillo, sourced from the same Segovia region in Spain famous for the dish — a place where restaurants have prepared it the same way for decades. Asador brines its suckling pig to lock in seasoning, then cooks it in a handmade stone oven to achieve the golden, crispy finish the dish is known for. Following Segovia tradition, the pork is cut tableside, next to guests, as proof of just how tender the meat is — no knife required.
Beyond the signature dish, Asador's kitchen leans heavily on its Basque-style grill, using different types of wood to shape the flavour of dishes across the menu. The restaurant's gallery highlights this range: fresh turbot, red Carabinero prawn, Spanish octopus, dry aged beef, uni, and handcrafted jamón all feature, alongside dishes like tuna tartar with ajoblanco, seasoned squid, chargrilled clams, and roasted beef. A mango sorbet with curry cake rounds out the dessert offering shown in the gallery.
Asador organises its full offering into a food menu, a set lunch menu, a dedicated wine list, a dessert menu, and a separate '60ml by Asador' section. The set lunch is tied to the restaurant's lunch service, which runs Friday to Sunday only.
Asador Singapore is open daily. From Monday to Thursday, it's open for dinner only, from 5:30pm to midnight. On Fridays through Sundays, it opens for both lunch, from 12pm to 2pm, and dinner, from 5:30pm to midnight. The kitchen's last order is 9:45pm, so it's worth keeping that in mind even though the restaurant itself stays open later.
The restaurant is located at 51 Joo Chiat Place, Singapore 427775, and can be reached by phone at +65 9836 1792 or by email. Public parking is available at Joo Chiat Place, about 80 metres from the restaurant, making it straightforward to find a spot nearby.
For those wanting to bring Asador home, online ordering is available, and the restaurant also offers gift vouchers — a fitting option for anyone wanting to introduce someone else to its wood-fired, Segovia-inspired take on Spanish cooking. Reservations can be made directly through the restaurant's website, making it easy to plan ahead for a dinner built around fire, wood, and tradition.