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Zén

Singapore

• Gin Mare Art of Hospitality Award 2023

Heralded hospitality and high-level cooking over three floors

On the Pass

Tristin Farmer

What to expect: Dining at Zén is an experience that almost transcends a conventional meal. Dinner is broken into three acts: beginning with a series of snacks or small bites on the first floor; the diner then ascends the stairs to the second floor for the main portion of the meal with plated dishes; finally the desserts and petit-fours are presented on the third floor of the restaurant. Set aside a good 3 to 3.5 hours to dive fully into the experience.

On the menu:  There are three signature dishes that Zén shares with its revered Stockholm sibling, Frantzén: the Råraka, French toast and Onion Soup. The rest of the menu diverges, with Zén using more Japanese produce, particularly high-quality seafood. Scottish head chef Tristin Farmer’s specialities include grilled turbot and razor clams served with goat’s butter, artichoke barigoule and thyme.

What to drink: The alcoholic drink pairing spans not just wine but beer and sake as well. There’s also a non-alcoholic pairing full of fermented juices and kombuchas that ensures non-drinkers are not compromised.

Singapore-Stockholm connection: There is a live video feed in the kitchens of both Zén and Frantzén so that the teams from both kitchens can feel connected despite being continents apart geographically.

A word on hospitality: Every service detail at Zén is attended to with precision and warmth. It has resulted in the restaurant bagging the Gin Mare Art of Hospitality Award at this year’s Asia’s 50 Best Restaurants, reflecting its consistency and professionalism.

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