Zén

"Singapore's dining scene is on fire and Zan is right at the heart of it."

"Moving on to our chawanmushi, which is a Japanese steamed egg custard. This season, it's topped with some bakun uni. This is from Hokkaido. Gonna be served alongside some king crab, as well as a beurre blanc based on some akaito saffron. I think as a whole, the dish itself is quite light and a bit more mild. So you're getting very subtle flavors of delicious crab, delicious quality uni. Very light saffron in the background."

"Up next, one of our favorite dishes of the night. We got lucky because burgers are only in season for a short time. So on the menu for just a little bit. Quickly charred over bingshotan served with coconut foam, lemongrass, and onion espuma. That is exceptional."

"The next two seafood courses are both prepared tableside, each with its own quiet complexity. First, a five-day aged turbo, top with its own skirt, and finish with a razor clam artichoke ragu and butter and whey sauce. For the kombucha, this is one of my favorite ones, actually. Use the leaves of blackcurrant, some iranian rose tea, and then we kind of bind it all up with the sugar snap peas. A wine coming from Liguria in Italy. Red fruit corrected, strawberry, a bit of cherry notes, slight hint of herbaceousness. Then, a scallop presented a burry style, seared with hot charcoal. Paired with a seared foie gras and a sauce of camphor and long pepper, finish with yuzu caramel, dehydrated blackcurrants, hazelnut, and spruce. In terms of flavor elements, it kind of hits all the notes. Charcoal, smoky, a lot of bitter and acid from the blackcurrants, a lot of rich umami flavor from the sauce."

"The next two seafood courses are both prepared tableside, each with its own quiet complexity. First, a five-day aged turbo, top with its own skirt, and finish with a razor clam artichoke ragu and butter and whey sauce. For the kombucha, this is one of my favorite ones, actually. Use the leaves of blackcurrant, some iranian rose tea, and then we kind of bind it all up with the sugar snap peas. A wine coming from Liguria in Italy. Red fruit corrected, strawberry, a bit of cherry notes, slight hint of herbaceousness. Then, a scallop presented a burry style, seared with hot charcoal. Paired with a seared foie gras and a sauce of camphor and long pepper, finish with yuzu caramel, dehydrated blackcurrants, hazelnut, and spruce. In terms of flavor elements, it kind of hits all the notes. Charcoal, smoky, a lot of bitter and acid from the blackcurrants, a lot of rich umami flavor from the sauce."

"Now, serving of the Wagyu. We cook the Wagyu in a very interesting way. It's something we like to call heat cardio. It's quite literally like the exercise. Sort of hits the grill multiple times over a long period of it. Just to cook these two pieces takes about 40 minutes. Sauce based on observed juice. It's been split with some foie gras and some ramsen leaf oil. Grated so effortlessly. Fresh wasabi from Kyoto, Japan. This was actually received this morning. Very generous portion of Wagyu. The quality of the beef exceptional."

"Very well composed dessert. Tastes like mandarin, matcha. The oolong ice cream has a very interesting texture. It doesn't taste like ice cream. It almost has this very mild whipped consistency. A lot of nice flavor elements. A lot of nice textural elements. Really, really complex. Really fun."