Incredible Lunch at Zén Singapore - 3 Michelin Star Fine Dining Restaurant by Björn Frantzén
LUNCH TASTING MENU (November 2023)
The Kitchen
- Råraka', Kalix Löjrom (10/10)
- Choux de Bourgogne, hazelnut (8.5/10)
- Croustade, artichoke, shiroita kombu (9/10)
- Tartelette, crustacean, strawberry hot sauce (9/10)
The Dining Room
- Crudo: Chutoro tartare, Zen Reserve caviar, ikura, fermented mikan (9.5/10)
- Chawanmushi, matsutake, foie gras, cabbage, white truffle (9/10)
- Onion, almond & liquorice (10/10)
- Kinki, blue mussels, Noir de Bigorre lardo, galangal sabayon (9.5/10)
- BBQ quail, preserved lemon, vanilla & long pepper (9.5/10)
- French toast Grande Tradition 2008 (10/10)
- Yuzu marshmallow, buntan, coconut & cardamom (9/10)
- Chewy beet, Arctic strawberry, 100 years balsamic, violet, Tie Kuan Yin (9/10)
The Living Room
- Shine muscat, rose & verjus (9/10)
- Kuroama kaki & yuzu (9/10)
- Muskmelon & Manzanilla (9/10)
- Macaron, pistachio & matcha (9/10)
Overall:
Food & Drink: 9.5/10
Service: 10/10
Ambiance: 9.5/10 (Some people may find the music not fitting for a fine dining restaurant but I personally like it)
Lunch menu: 395 SGD
1 supplementary course (French toast): 55 SGD
Non-alcoholic drink pairing: 180 SGD
My whole meal came out to around 750 SGD (after tax & service charge)
Zén
Address: 41 Bukit Pasoh Rd, Singapore 089855
Website:
Email: reservations@restaurantzen.com
Tel: +65 6534 8880
#zen #singapore #michelinstar #restaurantreview #finedining #bestrestaurant #haicooking
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⇨ Japanese sheet slicer
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A chef's favorite! Fine dining brill dish with a Tom yam sauce | Great recipes & cooking tips
Hey guys! Today we’re going to make a beautiful but very technical dish! Don’t worry, just take it step by step and you’ll be totally fine. We’re going to make a brill & cockle fish farce with a cauliflower cream, a sea herb salad and a delicious Tom yam sauce. All great recipes, so enjoy guys!
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Langoustine with a courgette roll and quinoa & lime salad
Hey guys, in this video I will show you how to make a beautiful dish from langoustines with a langoustine courgette roll, a baked langoustine and a quinoa lime salad. A delicious combination!
How to make a langoustine bisque, sauce, reduction and oil
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My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
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Enjoy making this recipe!
Ingredients:
For the quinoa salad:
50 grams of black quinoa
1 lime
Salt & olive oil
For the quinoa crumble:
50 grams of black quinoa
70 grams of white quinoa
For the langoustine tartare:
2 parts of apple cubes
3 parts of langoustine tartare
1/2 lime zest
Salt & olive oil
For the langoustine roll:
1 yellow courgette
1 green courgette
The langoustine tartare
For the baked langoustine:
A couple big langoustines
Lime zest
Salt, oil and a cube of butter
The leaves and flowers from nasturtium
Bon appetit