Zor Tan is not an unfamiliar name in the culinary scene.
Having dedicated a significant portion of his culinary career working in the esteemed kitchens of JAAN — then helmed by André Chiang, RAW, and now-defunct two-MICHELIN-Starred restaurants Restaurant André in Singapore and Sichuan Moon in Macau, each role Tan assumed was pivotal in achieving the remarkable feat he has today.
In June 2022, Tan opened the doors to Born, his first restaurant. And in the MICHELIN Guide Ceremony Singapore 2023, Born was recognised with its first MICHELIN Star.
“Born is my first baby,” Tan says. A father himself, Tan gleams with pride as he talks about his first venture. Offering a refined dining experience centred around contemporary cooking through French gastronomy combined with the rich influences and wisdom of Chinese cuisine, Born is built upon the historic Jinirikisha Station. Rooted on a philosophy chosen by the chef, the “Circle of Life”, the mission of Born’s offerings is to seamlessly intertwine the chef’s childhood memories, professional journey, and personal ideals to create an experience that heightens the diner’s appreciation of the present moment. Each dish served at Born aims to tell a unique story, capturing a treasury of memories, and embodying Tan’s expression of his life’s best moments.
A native of Malaysia, Tan’s culinary upbringing spans across Taipei, Singapore, and Macau, leading to a palate that intertwines his Hokkien heritage with the rich tapestry of Cantonese, Sichuan, and Taiwanese influences. With the opening of Born, Tan now has the platform to showcase his culinary artistry and articulate his unique culinary voice. Within the restaurant's walls, Tan puts himself in the process of discovering and unveiling his core culinary identity.
Born is built on a deep foundation of celebration and inspiration drawn from the Circle of Life philosophy. As Tan constantly reflects upon his personal journey and contemplates its significance within this timeless concept, he distils nine core principles that serve as cornerstones of his cooking: Birth, Roots, Memories, Craft, Relationship, Vicissitude, Time, Progress, and Legacy.
As of today, Born is serving its sophomore menu, but a dish that Tan has retained is his signature of Pigeon / Grains / Corn — a creation that has truly become synonymous with the restaurant.
Pigeon breast and leg are prepared confit-style and then grilled on Binchō-tan charcoal. Served alongside a combination of barley, pearl corn, sunflower seeds, and semi-dried tomatoes, sitting atop the medley of grains is a sheet of pearl corn, adorned with petals to resemble a sunflower. The duck leg is also served on a separate platter.
In this dish, Tan aims to encapsulate the food web of pigeon-flower-grain, a circle of life within the context of nature signifying life, death, and rebirth.
With this dish, Tan hopes to encourage diners to embrace the moment, recognising that endings often mark new beginnings. It underscores the interconnectedness of humans, plants, and animals within the greater tapestry of Mother Nature, each component playing their unique roles in the grand scheme of existence.
“Born also stands for ‘Best Of Right Now’,” shares the chef. “So, my wish for our guests when they are here is to enjoy the moment as best as they can; such is the same feeling when I decided to open my own restaurant. I thought that it was the best moment for me to break outside of the box,” he continues.
“This experience with Born is very close to my heart because I believe everything happened at just the right moment. This is exactly it.”
Born is located at #01-01, 1 Neil Road, 088804, Singapore. Make your reservations here.
All images are from Born.
