Where flavour meets intention, offering nourishment that goes beyond the palate.
BY JOCELYN TAN
In Singapore’s vibrant food and beverage landscape, ASU and Bar Spectre are exploring new ways to approach indulgence. ASU, a fine-dining restaurant located in the tranquil Labrador Nature Reserve, and Bar Spectre, a mental wellness-themed cocktail bar in Tanjong Pagar, merge ancient practices with modern creativity to craft experiences that nurture both body and mind. By drawing inspiration from Traditional Chinese Medicine (TCM) and wellness philosophies, they redefine food and drink as a balance of pleasure and purpose.
Gone are the days where indulgence meant mindless consumption. Today’s diners crave experiences that align with their growing focus on health and well-being. Chef Ace Tan, the mind behind ASU, calls this “healthy indulgence”. For him, indulgence and health are not at odds: they are two sides of the same coin. His dishes, steeped in TCM principles and dietary therapy, aim to nourish the body while providing a feast for the senses.
Chef Ace’s upbringing in a family that owned a TCM shop shaped his view of food as a tool for balance and healing. “Whenever any discomfort arose, my family provided thoughtful guidance on appropriate remedies and practices to restore balance and support a swift recovery,” he shares. This philosophy is evident in ASU’s carefully curated seasonal menus, which showcase ingredients at their peak.
One standout dish is Jessica’s Duck Soup, a cold dish that reimagines his mother’s salted vegetable and tomato duck soup. Here, a Japanese Amela tomato is skinned, stuffed with a farce of duck and chicken that is wrapped in perilla leaf and consommé jelly. Rich in protein, healthy fats, antioxidants, and micronutrients, the dish exemplifies how ASU combines health benefits with indulgence. Chef Ace notes: “In line with ASU’s philosophy of dietary therapy and global food traditions, this dish best represents our philosophy and the health benefits it offers.”
Another standout creation is the Crystal Dumpling, a reimagination of the hui jing bao. Its translucent, puff-like skin, inspired by Spanish crystal bread, is made from a batter of potato starch and kuzu root powder. Lobster replaces shrimp in the filling, complemented by pickled bamboo shoots. Golden chives and white fungus add texture while offering benefits like hydrating the lungs and stomach.
At Bar Spectre, indulgence takes on a more emotional dimension. Founder Andrew Pang, with his background in psychology and role as regional brand ambassador for Beam Suntory, blends therapy with hospitality, creating a space where guests can decompress and connect.
“People come to the bar to either feel better or to nurture relationships. My aim was to find a way to combine therapy into hospitality,” he explains. “Physical and mental wellness go hand-in-hand so we also explored how we can serve drinks that include ingredients that also have health benefits. People are also less guarded when they come to bars and introducing therapy or simple, self-guided mental exercises is a lot easier.”
Here, the experience begins long before the first drink is poured. Upon entering, guests participate in the Spectre welcome ritual, which includes a simple journalling exercise and a symbolic fire-cleansing activity to help them release stress. They are then served a non-alcoholic kombucha shot, a refreshing prelude to the bar’s mindfulness menu, which encourages guests to engage senses beyond sight. This thoughtful progression sets the tone for a deeper, more intentional drinking experience.
In the bar’s latest menu, guests can sip on a sleep-enhancing drink that combines chamomile and rooibos teas, both non-caffeinated and known to alleviate anxiety, tension, and sleeplessness. Ginseng, an adaptogen that helps to regulate stress, is balanced by the familiar, sweet aroma of lavender, which also counters the bitterness of the ginseng and the astringency of the teas. The natural sweetness of the drink comes from logan pulp and honey, while white fungus and pear support lung function and keep the body hydrated — especially useful for those who sleep in air-conditioned environments. For a touch of indulgence, guests can opt to add a splash of Roku Sakura gin.
Ancient roots, modern perspectives
While rooted in ancient practices, both establishments use innovation to make these principles relevant for modern diners. ASU draws on TCM concepts like eating with the seasons, a practice that optimises the body’s natural rhythms. Ace carefully balances tradition with contemporary techniques, as seen in dishes like the Shunde Yu Sheng, which transforms the raw fish dish with aged kanpachi wrapped in kombujime seaweed and paired with an aromatic galangal dressing. Another highlight, Ngor Hiang, pays homage to Hokkien traditions with house-made yuba encasing a farce of five-spice pork belly and prawns, served with a tangy lacto-fermented pineapple chilli sauce.
Similarly, Bar Spectre bridges the gap between ancient remedies and modern drinking culture. Andrew ensures his cocktails are approachable, even for those unfamiliar with TCM ingredients, by emphasising hospitality. Each drink is carefully explained to guests, with familiar ingredients highlighted on the menu to provide a sense of comfort and clarity. Andrew notes that regular patrons often step in to explain the bar’s concept and what to expect from the cocktails, a dynamic he particularly enjoys seeing.
The future of wellness dining and drinking
The emergence of ASU and Bar Spectre reflects a growing focus on wellness in Singapore’s F&B scene. Post-pandemic, diners are more mindful of their health, and the demand for wellness-focused experiences continues to grow. Chef Ace sees this as an opportunity to set a new standard in fine dining. “In today’s world, people are increasingly mindful of their health and well-being. It’s essential to evolve in response to these needs,” he notes.
Andrew echoes this sentiment, envisioning a future where wellness becomes a central theme in hospitality. At Bar Spectre, this commitment goes beyond the menu to address mental health in the F&B industry — a sector often plagued by long hours, high stress, and burnout. The Spectre Spirit Support programme offers free therapy sessions for industry workers, to lower barriers to professional help. “We wanted to create a safe space for F&B workers to build resilience, especially given the volatility of the industry,” Andrew explains. Beyond individual sessions, the programme also aims to gather data to advocate for better mental health policies in hospitality, which Andrew hopes will inspire long-term systemic change.
This sense of community and support extends to Bar Spectre’s ethos of repair and resilience, inspired by the Japanese philosophy of kintsugi. Repair techniques, like mindfulness exercises and tactile therapies, are subtly incorporated into the guest experience, while resilience is fostered through industry events that bring people together, such discussions on life’s impermanence in the Hemingway-inspired Death in the Afternoon sessions. As wellness continues to gain traction in Singapore’s F&B scene, ASU and Bar Spectre offer a glimpse into a future where indulgence and mindfulness coexist seamlessly.
