While Asador opened quietly in the midst of the pandemic, this unassuming restaurant in Joo Chiat has been a favourite for its Cochinillo (from $108), a whole roasted Spanish suckling pig from the Segovia region. As tradition goes, they cut the pig tableside – proving that the meat is so tender, that using a knife is entirely unnecessary.
TRY The Rodaballo ($98/kg), a grilled Spanish turbot that is prepared as they do in San Sebastian, or the dry-aged beef tartare ($28) with smoked bone marrow butter.