Exciting, modern Chinese cooking with a French accent


On the Pass

Zor Tan

Tell us about the chef: Chef Zor Tan is former protégé of the legendary Andre Chiang, having been under Chiang’s tutelage at three different restaurants: first as the co-executive chef of Raw in Taipei, then as the executive chef of Restaurant Andre in Singapore and finally as the executive chef of Sichuan Moon in Macau. Born is Chef Tan’s inaugural independent restaurant, where he showcases his own cuisine rooted in the founding philosophy of his childhood: ‘contentment comes from having a full belly.’

What to expect: The food at Born is very much a culmination of all of Tan’s experiences, blending contemporary French and Chinese cuisines. The tasting menu is guided by the chef’s nine guiding principles: Birth, Roots, Memories, Craft, Relationship, Vicissitudes, Time, Progress and Legacy.

The space: The restaurant is housed in Jinrikisha Station, a historical landmark that dates back to 1903. A stunning art piece from Peter Gentenaar hangs from the ceiling, with flowing curves that resemble clouds and white walls flanking the dining space. At centre stage is the open kitchen with counter seats, where you can watch the culinary team at work.

What’s on the menu: Born only opens for dinner, albeit a lavish one. Delicate offerings include ika (squid) sashimi doused in piping hot cuttlefish consommé, a brown sugar taro puff made with Yunnan brown sugar and Tan’s innovative reimagining of a nostalgic memory of French fries dipped in vanilla ice cream.