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For their bbq stingray, Ace offers the option of sambal or garlic butter or both. We decided to have the best of both worlds.
The stingray was fresh. The meat was firm and yet flaky. Miss K loved their garlic butter rendition of the dish. The pungent garlicky and creamy flavour may seem kinda strange but worked well with the natural sweetness of the stingray.
Ace first started as a bbq seafood stall at the Old Airport Road FC. This was apparent as their bbq seafood was really good.
Their sotong was fresh with a soft and chewy texture. The sambal paste was strong and robust with the right blend of spices. This is one dish that I will highly recommend ordering!
Can you name a place in Singapore which serves you samgyeopsal (Korean pork belly) and kimchi stew alongside sambal stingray and sotong?
I can't think of anywhere else besides Ace, a Korean fusion bar and bistro which recently set up shop in the Bugis / Lavender area.
Their samgyeopsal was marinated with gochujang and grilled to order. Whilst the meat part of the samgyeopsal was juicy and tender, the fatty and skin layer was unfortunately rather tough instead of gelatinous and crispy. According to my research, this is apparently because the pork belly was dehydrated faster than the collagen can convert to gelatin, drying out the meat and making it leathery instead of softening and crispying. If they can fix this, the samgyeopsal would be really tasty!
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