The ASIN Singapore tasting menu opened 6 May 2026, and three weeks in, the room is already harder to book than the launch reviews suggested. Chef Ace Tan’s 22-seat Progressive Asian restaurant has slipped neatly into the same conversation as the city’s top tasting-menu rooms — and the early feedback gives a clearer picture than opening night could.
If you have been holding off, here is the post-launch shape of the menu, and what to do about it.
What The ASIN Singapore Tasting Menu Looks Like Now
The menu is a seven to nine-course tasting format, with seasonal substitutions running across the courses. Diners report that the kitchen pulls more on Southeast Asian botanicals than on first-look impressions — buah keluak, torch ginger and laksa leaf appear in multiple courses, often in unexpected savoury or dessert applications.
The Japanese and Korean influences are quieter than the launch press suggested — fermentation work and koji applications are present but restrained.
What To Order
The tasting format limits a la carte choices, but two early signals are worth noting:
- The buah keluak course has emerged as the signature — order both pairings if offered
- The dry-aged seafood course rotates weekly — call the restaurant to ask the protein the day before
- Wine pairings are reasonably priced for the tier — request the lower-intervention list if it appeals
- Skip dessert add-ons if you are saving room — the closing course is generous
The Booking Picture
Weekend dinner slots are now booked two to three weeks out. Lunch is easier — weekday lunch tables open up about ten days ahead. The kitchen pace at lunch is also slightly more relaxed, which is friendly for first-timers.
Group bookings of six or more should email directly rather than use the online system — the room layout works better with a custom arrangement.
Pricing Context
ASIN sits in the upper-fine-dining band — anniversary and celebration territory rather than a casual lepak lunch. The full pairing experience tracks similar Progressive Asian rooms in town, with the wine list pulling slightly lower-intervention than the median.
If the price tier is a stretch, hold for a special occasion. The menu rotates enough that the same room is a different meal six months apart.
How To Get The Most Out Of Your Visit
- Ask the team to walk you through the ingredient sourcing — it adds context to the menu
- Take the wine pairing if you can — it is calibrated to the menu progression
- Sit at the counter if you have a choice — the pace and theatre work better there
- Block 2.5 hours minimum — the tasting menu is not a rushed evening
