WORLDON A PLATE
Restaurants that go beyond borders, resulting in food brimming with fearless flavors
ZÉN
Zén has enjoyed the distinction of being one of Singapore’s best restaurants, with two Michelin stars and a current ranking of 23 in the Asia’s 50 Best Restaurants list under its belt. Since launching in 2019, it has made headlines for its stellar offerings and impeccable service, as well as the $450 price tag attached to the dinner service.
Recently, the restaurant finally introduced a much-awaited Friday lunch service alongside its anticipated Spring menu. Those who prefer leisurely lunches can now look forward to Zén’s Japaneseinspired and modern French-Nordic cuisine, with a touch of local flair thrown into the mix in the form of the new Mango ‘Mala’ Tartelette. This introductory bite, which sets the tone for a fabulous meal ahead, is a tribute to Singapore where sweet, diced mango is mixed with creamy stracciatella, sea buckthorn kosho, arima sansho, and Gochugaru chili oil.
Another notable dish from the Spring menu is the aged buri (yellowtail) topped with a mini mountain of Zén prestige caviar dotted with delicate shiso flowers, and a pool of warm, fermented apricot vinaigrette. The delightfully fatty fish is aged for five days, lending it a luxurious texture and deep, rich flavour. Accompanying Zén’s famous sweet treats, such as the homemade waffles and selection of Japanese fruits, is a reimagined classic from sister restaurant, Frantzén. The confection is made with chewy beet with tart Arctic raspberry, black currant jam, black currant leaf oil, oolong tea and crystallized violet mousse, and finished with a drizzle of 100-year-old balsamic vinegar, lending the picturesque dessert with an intense yet enjoyable tart-sweet flavor.
Visit Zén at 41 Bukit Pasoh Road Tel: 6534 8880
SHINSORA
Shinsora, a contemporary Japanese omakase sushi concept, is proof of the universal appeal of sushi. Behind the 10-seater sushi counter are award-winning Malaysian sushi chefs, Sky Tai Koon Siang and Leon Yap, who, like their Japanese counterparts, handle a selection of sublime ingredients with skill and respect. Without even uttering a word, the two chefs move around each other with purpose, handing diners beautifully crafted morsels of the season’s freshest bounty.
While Shinsora’s menu changes on a daily basis (dependent on the season and ingredient availability), diners can look forward to enjoying a selection of Edomae-style sushi, which features fish that has been cured or cooked in salt, vinegar, or soy sauce, which, as a result, draws out hidden flavors and textures. The meal is served in three chapters, beginning with a seasonal appetizer box, followed by traditional sushi, and ending with a picturesque dessert platter.
Also worth noting is that Chef Tai and Chef Yap are both winners of the World Sushi Cup Champion title (2018 and 2019 respectively). The competition, which is open to sushi chefs from all over the world, is held in Tokyo and recognizes talent when it comes to approaching the iconic Japanese dish. At Shinsora, prepare to experience the award-winning creations, such as Chef Tai’s shimaaji (striped jack) fish and house-cured daikon topped with yuzu miso, Kaluga Hybrid caviar, and gold leaf. Meanwhile, Chef Yap’s creation comes in the form of a hand roll with minced Nagasaki tuna belly and pickled radish, shaved maguro bushi, Kaluga Hybrid caviar, and uni.
Visit Shinsora at 331 North Bridge Road, #01-04, Odeon Towers Tel: 8737 4366