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AROMA OF EMBERS
The genesis of Asador Singapore involves honest dreams made to reality.
Best taste through the Finest Selection of ingredients is
the benchmark we set for all our dishes.
excellence takes time
Spain’s most known city for Cochinillo is Segovia—where restaurants have been preparing the same dish for decades. The iconic tradition is to cut the Suckling Pig on a side table with a plate, next to the guests, to prove that the meat is so tender that you don’t need a knife at all.
Our Suckling Pig comes from the same region and we brine it to ensure it gets perfect seasoning. The process of cooking in our handmade stone oven results in the golden and crispy finishing that everyone has grown to love.
Here at #AsadorSingapore, many of our dishes are prepared on a Basque-style parilla grill using different types of wood to give the rich flavours that you have come to love.
OPEN DAILY –MON TO THURS 5:30PM - 12AM
FRI TO SUN 12:00PM - 2PM | 5:30PM - 12AM
(Kitchen last order 10.30pm)
PHONE: +65 9836 1792
51 JOO CHIAT PLACE, SG 427775
PUBLIC PARKING AVAILABLE AT
JOO CHIAT PLACE (80m from restaurant)
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