ARDS
On paper, Ards is a risky F&B venture. It is the debut effort of a young, enthusiastic but relatively under-the-rader chef-owner duo – Ace Tan and David Lee, both of whom used to work at Pollen and Bridge. An acronym for ‘Asia, Roots, Distinct, Singular’, the restaurant is a reflection of their aim to showcase progressive Asian cuisine, fine dining-style. It’s a bold concept, but the 40-seater restaurant, spread over two floors and with a sky-lit open-concept kitchen on the ground floor, is simply furnished. The second floor, which offers a private dining space, was not open for dining at the time of both my visits.
In Singapore’s cut-throat dining scene, Ards is a brave move by these chefs. Their concept is simple; instead of à la carte menus,…
