Asian Five Elements

A Modern Interpretation with Chef Ace Tan

An immersive three dish masterclass exploring herbal broths, fermentation, cross cultural influences, and refined Asian technique through the lens of contemporary cuisine.

Chef Ace Tan

Chef Ace Tan is a Singapore chef known for his refined interpretation of progressive Asian cuisine, grounded in discipline, research, and respect for ingredients.

He began his culinary career after leaving advertising to pursue his passion for cooking, and went on to train in respected establishments including Pollen, Bacchanalia, and the three Michelin star Les Amis. He later served as Executive Sous Chef at the Michelin recommended Flower Child in Seoul.

As the founder of ASU at Labrador Nature Reserve, Chef Ace presents Asian flavours through a modern and thoughtful lens, incorporating fermentation, traditional influences, and precise technique.

In this masterclass, participants can expect a focused and elevated session that brings professional clarity, balance, and refinement into the home kitchen.

Red Garoupa with Fish Bone White Broth, Homemade Pickled Mustard and 10 Year Aged Shaoxing Wine

This signature dish celebrates the refinement of a deeply layered fish broth, elevated through precision and balance.

Chef Ace’s white fish bone broth is built from red garoupa bones, chicken bones, dried sole fish, ginger, galangal, and Chinese wine. Slowly simmered to extract profound umami, the broth is finished with 10 year aged Shaoxing wine for aromatic warmth and complexity.

The red garoupa is prepared using professional velveting techniques to achieve a silky texture before being gently poached in the broth. Homemade pickled mustard leaves provide brightness and contrast, while garlic shoots add freshness and structure.

The result transforms traditional fish soup into an elegant and composed culinary experience.

You will learn:

• Building a rich white fish bone broth

• Understanding the role of dried sole fish in umami development

• Refining stock with aged Shaoxing wine

• Professional fish preparation techniques

• Balancing richness with acidity

Buta Wrap with Hokkaido Pork Belly, Winged Beans, Sambal Ijo and Charcoal Crepe

A bold and layered composition that brings together Japanese precision and Southeast Asian vibrancy.

Premium Hokkaido pork belly is marinated overnight with lemongrass, fish sauce, and toasted coriander seeds before being grilled over charcoal for smoky depth and caramelised richness.

The pork is wrapped in a charcoal crepe, creating visual contrast and structural elegance. A vibrant sambal ijo dressing made from green tomatoes, chillies, lime leaves, aromatics, and toasted whitebait adds brightness and spice. Stir fried winged beans and crisp tempeh provide texture and balance.

This multidimensional wrap showcases smoke, acidity, heat, richness, and freshness in a cohesive composition.

You will learn:

• Marinating and charcoal grilling pork belly

• Creating charcoal crepe for refined presentation

• Balancing sambal ijo with heat and acidity

• Preparing and frying tempeh

• Harmonising cross cultural Asian flavours

Silken Tofu Custard with Ginseng Chicken Essence and 10 Year Aged Shaoxing Wine

A refined interpretation of tofu custard inspired by the delicate texture of chawanmushi and the restorative depth of Korean ginseng chicken soup.

Chef Ace guides participants through crafting fresh silken tofu from scratch using egg white and sweetened soy milk, creating a custard that is silky, delicate, and beautifully structured.

The accompanying ginseng chicken essence draws inspiration from traditional Korean ginseng chicken soup. A chicken based stock is slowly simmered with ginseng roots, selected Chinese herbs, and white corn to extract natural sweetness and layered complexity. The broth is elevated with 10 year aged Shaoxing wine, adding warmth, fragrance, and refined depth.

Rather than serving the preparation as a conventional soup, the aromatic essence is gently poured over the tofu custard and finished with subtle garnishes, creating harmony between herbal notes, umami richness, and delicate texture.

You will learn:

• Crafting fresh silken tofu

• Building a balanced ginseng chicken stock

• Extracting sweetness from herbs and white corn

• Elevating broth with aged Shaoxing wine

• Presenting a modern interpretation of nourishing soup traditions

Limited Seats.

This demo masterclass includes:
✅ Onsite food tasting of all dishes prepared
✅ A detailed recipe pack to recreate the dishes at home
✅ Photos and videos captured during the class, provided for you to keep

Terms and Conditions