Chef Zor Tan’s fine dining pedigree glimmering with stints at Michelin-starred restaurants belies his provincial background. The Johor boy — whose mother ran an economy rice stall — apprenticed under the wing of Taiwanese “Octo-philosophy” legend Andre Chiang at two Michelin-star Jaan. Other lauded restaurants on his resume include Restaurant ANDRE and Sichuan Moon in Macau.
He’s now staked his carefully honed reputation behind BORN, his contemporary eatery occupying the historic cranberry-red bricked Jinrikisha Station at Tanjong Pagar. The raved about restaurant merges classic French and Chinese gastronomic sensibilities.
Jing Hua Xiao Chi
This eatery just around the corner from BORN at Neil Road has become my go-to whenever I want a comforting meal. They are known for their consistently good dumplings. I also like to order the Xiao Long Bao, crispy ‘Chinese Pizza’ (a wide and flat deep-fried dumpling that they slice just like a pizza), and the ‘Zha Jiang’ Noodles (noodles with minced meat in gravy). It’s a no-frills place, but the service staff are efficient and accommodating, so lunch here is quick and satisfying.
Nasi Lemak Ayam Taliwang
My favourite nasi lemak place serves an Indonesian version with a variety of sets and sambals to choose from. My order is usually the basic set that includes two marinated and fried chicken wings, a sunny side up egg, fried ikan bilis and peanuts, and cucumber. My wife loves their begedil (potato cutlets), so I always order one for her.
Peach Blossom
I enjoy the modern Chinese cuisine at Peach Blossom as it’s different from traditional Cantonese food in preparation, flavour combination, and presentation. The dishes are plated with a touch of theatrics and whimsy. A must-order is their Applewood Smoked Jamón Iberico Pork Char Siew. It has the right amount of caramelisation, sweetness and smokiness. A thin, crisp maltose outer layer adds texture. I prefer non-alcoholic drinks, so I usually order Chinese tea to go with the dishes.
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The place offers a unique take on Korean food with innovative dishes and use of seasonal ingredients, including those sourced from Korea. The flavours are familiar yet creative, and the menu showcases Chef Sun Kim’s heritage. Both service and culinary teams are very welcoming, and I look forward to every visit as it feels like I’m dining at Chef’s home.
