A Singapore native with an unconventional path from advertising to culinary artistry, Chef Ace Tan refined his approach through prestigious tenures at Les Amis, Bacchanalia, and Seoul's Michelin-recommended Flower Child. At ASU, he crafts food, as therapy through seasonal ingredients and ancestral techniques. "We explore core ingredients in their purest form, understanding food's origins rather than chasing trends," enabling guests to experience mindful indulgence rooted in Asia's rich culinary traditions.