At Singapore’s most expensive restaurant, meals sprawl upwards of three hours
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At Singapore's about expensive restaurant, meals sprawl upward of three hours
Which is why it'southward of import that you dine at Eatery Zen with someone you really, really like.
Restaurant Zen is the Singapore satellite of Restaurant Frantzen, which holds the award of being the first and only establishment to be awarded iii Michelin stars in Sweden. (Photo: Zen)
24 May 2022 06:30AM (Updated: 04 Jul 2022 05:22PM)
What do you get when yous pay Southward$450 per head for a meal (before drinks and taxes)? You go a dining feel that traverses a three-storey shophouse tricked out in tasteful modernistic-Scandinavian chic. One where the service is so unrelentingly attentive that you lot fearfulness you lot might not get a minute to chat with your dining companion; one that unfurls over three languid hours (or more), with plenty of twee withal hearty food, drinks, and a playlist that might delight or perplex you, depending on the generation in which you were born.
Such are the charms of Eating house Zen, the Singapore satellite of Eating place Frantzen, which holds the honor of beingness the get-go and only establishment to be awarded three Michelin stars in Sweden.
"I desire for Zen to be like you've come to a house party," said chef-owner Bjorn Frantzen when he was in Singapore last Nov before the eating house'due south opening. Indeed, guests band a doorbell before inbound, and are shown to the "living area", where aperitifs are served in exquisitely cutting spectacles and preciously wrought canapes like tartlets filled with beer-poached crustaceans are proffered.
Diners are welcomed similar familiar friends. Every member of the staff looks yous in the eye, eager to share a nugget or v nigh the drink yous might be nursing or the dish they might be preparing tableside. If you lot've a question about anything at all, every one of them would have an eloquent answer for yous.
But kickoff, the produce – the finest flown in from the likes of Nippon and the Swedish motherland, proudly displayed and explained to every invitee at a counter by the kitchen on the ground flooring. Then a tour of said kitchen, where meaty slivers of marron are grilled over coals, an army of navy-shirted, tweezer-bearing chefs are hunched over saucers of artfully plated food, and where caput chef Tristan Farmer, threaded in the snazziest part of leather brogues this side of Chinatown, keeps a close center on his team.
Before you lot know information technology, 45 minutes accept flown by and yous've downed five delicious little snacks, and perhaps a drink or two. More friendly staff shepherd you to the dining room on the second floor, slinging your handbags over their shoulders with stylish abandon.
With the repast, guests can choose a vino (Southward$250) or non-alcoholic pairing (South$125), or a mix of both (S$175). For the feint of stomach, that translates to eight spectacles of libations – and that'southward before the mail service-prandial offerings.
"I desire for Zen to be similar you've come up to a business firm party." – Bjorn Frantzen
Zen'due south food honours Frantzen's signature mode of parsing French techniques with Japanese influences. For Singapore'southward oft-indulged fine-dining public, this isn't a new approach to haute cuisine, so it helps that the Nordic influences nudge the food into newish territory.
There is red deer tartare, deeply flavoured and topped with a crucial crown of caviar that imbues it with a saline counterpoint to the meat's richness. Marron, butter-poached so grilled, sits in an ascetic puddle of butter emulsion, koshikari rice, yuzu kosho and ginger emulsion. Akamutsu (black throat ocean perch) follows, enriched with craven fat and walnut milk so that it is creamy, briny and unctuous all at one time.
Past the sixth main course, the meal begins to veer on the side of beingness besides rich. The Nordic penchant for dairy tips dishes like chawanmushi – fabricated with konbu-infused foam and milk rather than dashi, and topped with grilled rex crab and pan-seared foie gras – into gut-busting territory.
Every dish comes with some tableside action, exist it a civil drizzle of sauce onto the plate or actual cooking on brushed-woods trolleys. By the time you make your way upwards to the salon on the third floor for fruit (from Japan, of course) and mignardises, you lot experience you already know your server well enough to trade bawdry jokes with him or wish her well on her upcoming travels. You would have as well heard one Dire Straits and Men At Work song as well many.
Without doubt, it is the interactions with Zen's impeccably trained crew that offer the real reason to visit the eating place. Since the meal tin stretch well over three hours if yous let it, it is also important that you choose your dining partners well.
Upwards of three hours is a long time to sit with someone, fifty-fifty someone you're trying to print into a large-money deal. This, then, is a dining experience for those who value the pleasance of good visitor (their companion's and the staff'southward) as much as they do being indulged in an evening of excess.
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Source: https://cnalifestyle.channelnewsasia.com/experiences/restaurant-zen-singapore-239721
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