Frantzén fan­fare

Epicure - - EPICURE NEWS -

When we first heard that chef-owner of three Miche­lin-starred Frantzén, Björn Frantzén had part­nered with restau­ran­teur Loh Lik Peng to take over An­dre Chi­ang’s three-storey shop­house on Bukit Pa­soh Road, our palates re­joiced. Af­ter all, Restau­rant Zén is Frantzén’s first in­ter­na­tional restau­rant to of­fer a tast­ing menu – his two out­posts in Hong Kong only have à la carte menus.

A meal at Restau­rant Zén is noth­ing short of a gas­tro­nomic jour­ney. On the ground floor, din­ers are served five ex­quis­ite snacks at a stone counter that fronts the open kitchen. Mains, such as the sig­na­ture Frantzen’s French Toast and Parme­san Cus­tard, are served on the sec­ond floor, where brushed wood fur­nish­ings are ac­cented by ash-hued wain­scot­ing and a cop­per-lined ceiling. Ev­ery ta­ble is flanked by its own pale-wood trol­ley upon which Scot­tish head chef Tris­tan Farmer and his team will fin­ish each dish be­fore serv­ing. Eight cour­ses later, din­ers are shep­herded up­stairs to the gor­geous liv­ing room, ap­pointed with low-slung arm­chairs, so­fas and open shelves which dis­play a quirky col­lec­tion of pic­tures, books and dec­o­ra­tive items, to end off the ex­pe­ri­ence with dessert, drinks and pe­tits fours.

Adding on to the Frantzén ex­pe­ri­ence is the playlist, an eclec­tic mix of 300 songs that in­clude beats from The Smiths, Guns ‘N’ Roses to hip hop duo, The Fly­ing Elk, is cu­rated by Frantzén him­self. “I don’t want it to be too se­ri­ous. Go­ing to a restau­rant should be a fun ex­pe­ri­ence,” ex­plains the 41-yearold. $450/per­son for nine course, plus snacks. 41 Bukit Pa­soh Road. restau­rantzen. com21 Keong Saik Road. Tel: 6221 2189

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