Notable for his in-depth research into understanding the history of Asian food, Chef Ace Tan has taken his progressive cuisine to another level with AISA, which was launched in May 2021 with artist Justin Lee. In the second instalment, Chef Ace collaborates with Andy Yang – a multi-disciplinary artist known for his abstract visual and sound experimentations. Main Image: Gamtae ‘Spring Roll’, Pickled Daikon and Mung Bean Pajeon
Champagne aficionados will be delighted to know that this episode of AISA will be part of a new worldwide program presented by ‘Dom Pérignon Society’, which has been specially created to ‘inspire chefs’.
AISA (pronounced as Ay-sar [eɪ s'ɑ:]), a wordplay of word ‘Asia’, with a twist on the middle letters, stands for Art Invokes Senses (and) Appetite, and is the brainchild of Chef Ace Tan, who is renowned for his deftness in exploring the region’s rich culinary heritages.
A truly inspiring experience is formed to introduce an inspirational host (artist Andy Yang) who through a continuous process of creation, is able to explore with the chef (Ace Tan) on how art and food formed by way of stories and memories.
As a thought provocateur it is the ‘second life’ of Dom Pérignon, Plenitude 2 that provokes Chef Ace’s gastronomic creations inspired by Andy’s art forms. Together which explore the impermanence of time and the cycle of life reflected in the Asian Five Elements & Four Seasons.
Torch Ginger Sorbert with Lacto White Currant, White Fungus and Winter Melon
Chef Ace delves into the Chinese philosophy of the Five Elements Theory which outlines the relationship between the different elements in nature and the life force, or “qi,” that flows through them. The Five Elements Theory describes wood, fire, earth, metal, and water as the basic elements of the material world, and how they are all connected.
Each element both controls and is controlled by another element. The system is connected, moving, and constantly in a process of balance. The Chinese also believe that there are five corresponding seasons - Autumn, Winter, Spring, Summer and Late Summer behind each elemental energy. Wood is associated with the birth and growth of plants and trees in the spring. What is planted in the spring comes to maturity under the heat and vitality of Fire in summer.
Poached Grouper in Myoga Fish Bone Cloudy Broth with Stuffed Eel Maw
The warmth of Fire creates the abundance of the harvest of the Earth in late summer. After the harvest comes the decay of autumn, where the leaves falling from the trees nourish the soil and produce the mineral resources of Metal. The mountains and mineral rocks create and bind the flowing streams of Water, moving quietly under the surface of the ice in winter, which, in turn sources the germinating seed of Wood.
Gamtae ‘Spring Roll’, Pickled Daikon and Mung Bean Pajeon
This theory is applied to food, taking into consideration the ideal diet according to Chinese medicine that gives rise to 5 different colours and tastes. A multi-coloured diet is especially important in Chinese food and medicine, as it is believed that colours (red, yellow, green, white, and black) are associated with the body’s vital organs (heart, spleen, liver, lungs, and kidneys) to reach a balance within oneself as well as to attain harmony with nature.
These philosophies and beliefs together with the four seasons, form the basis of Chef Ace’s menu for AISA Episode 2 at Stellar at 1-Altitude. Chef Ace considers food on the table to look like an artist’s palette, where vibrant coloured dishes equate to nutritious ones, and is determined to use this platform to give diners a different perspective on approaches to food and how it is viewed, as well as create an exciting opportunity for artists for people to access their art in a new way.
Burnt Carabinero and Smoked Akami
Andy’s artwork of his interpretation of the seasons, elements and colours will be brought to life using augmented reality via a QR Code scanned on ArtVive, creating new dimensions of art by linking classical and digital art, simply with the use of one’s own smartphone.
Guests will get to keep an original Andy Yang piece - a memento of AISA Episode 2 – specially designed for this collaboration, giving some menu items another instance of life through technology. A unique perspective of a world where technology, consumerism and social media can collide and morph into a unique work of art.
A4 Yamaguchi Wagyu
Born and bred in Singapore, Head Chef Ace Tan envisions a future where Asian cuisine has its rightful place in the world of high gastronomy. Diners for this second collaboration for AISA, will be treated to Chef Ace’s creation of the 5 elements through colours inspired by the 4 seasons.
Starting with the trio of green Amuse Bouche of Spring X Wood, comprising a Gamtae ‘Spring Roll’, Pickled Daikon and Mung Bean Pajeon, which bring forth refreshingly light yet prominent flavours that represent new beginnings after winter.
Under Summer X Fire, red of the Burnt Carabinero and Smoked Akami represent the first part of Summer; topped with a layer of translucent fermented plum jelly mash, giving a sweet and sour touch of umami. Another menu item to look forward to is the A4 Yamaguchi Wagyu under Autumn X Metal, with slices of binchotan- grilled wagyu beef, drizzled with a golden translucent ginger scallion jus, and decorated with tempura ginger slices. This dish represents gold, a treasured metal, along with the various shades of falling autumn leaves.
AISA | Residency At 1-Altitude
- Monday - Sunday | 6PM - 10PM (Subject to availability)
- Price: $108++ per pax for 6-Courses
- Price: S158++ per pax for 9-Courses
a. Stellar @ 1-Altitude Level 62, 1 Raffles Place, 048616
Reservations for AISA
t. +65 8879 8765 WhatsApp Only
