Cover The entrance to Born in Singapore
The entrance to Born in Singapore
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Zor Tan of Born was in town for our Tatler Best Takeover series, collaborating with DC Restaurant for two nights only
Few may know that while Zor Tan is the chef-owner of Born in Singapore, he actually grew up in Johor Bahru, Malaysia. Food was always at the center of his life; his parents ran an economy rice stall, and he fondly recalls hot dishes on the table, the sound of woks being fired up as early as 5am, and how his mum would always leave the cheeky young Zor a drumstick (his favourite part of the chicken!).
During his collaboration with DC Restaurant in Kuala Lumpur, we sit down with the Tatler Best chef, who shares more about his personal philosophy when it comes to cooking and what he hopes to be remembered by.
Above Zor Tan of Born
Zor Tan of Born
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Tell us about Born
At Born, I serve contemporary cuisine based on French and Chinese flavours. These dishes are often based on my childhood memories, professional journey, and personal ideals. The philosophy behind this restaurant is circle of life—not just my life but everyone’s, as food is always something that can connect and bring someone back to their earlier days.
Was it a taste, a place, or a person that made you realise that you wanted to do this?
All, actually! I grew up surrounded by food as my parents ran an economy rice stall. My mum would start cooking at 5am in the morning, and in no time, there would be fresh, hot dishes ready to be served. I recall my parents and my siblings all sitting down in our living room, eating food together, and I would never be hungry. It was a time that brought me a lot of contentment.
Above Components of Onion Soup, a dish at Born
Components of Onion Soup, a dish at Born
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What’s a turn you took that looked like a mistake at the time but now reveals itself as essential?
I started my culinary journey working at a fast chain Japanese restaurant. It was comfortable and familiar and I debated staying there, but my now-wife encouraged me to further my studies and move on to new things.
What’s a piece of criticism you’ve received and how has it shaped you?
It’s a piece of criticism that I still get to this day, actually! My signature fish dish comes served in a very plain, brown handmade bowl. A lot of guests have asked why I chose such a simple vessel for my standout dish, but it was intentional. I like how it looks unassuming, and when the first bite hits, guests are always surprised that the least expected dish is the most exciting.
Above Pigeon, one of the main courses at Born
Pigeon, one of the main courses at Born
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What’s something you believe you can only learn about yourself by working in someone else’s kitchen or bar?
Collaboration is not just about chefs putting our dishes together, but about understanding each others’ cooking philosophy and culture. Before this, I haven’t had the chance to work with Darren Chin even though he’s a long-time legend in Malaysia’s dining scene. We learn from others’ team, energy, and system, and there is always something to be taught. I always enjoy bringing my team along so it can open their eyes to other kitchens too. It shows how we can improve and our shortcomings.
See also: 10 questions with Hapag’s Thirdy Dolatre and John Kevin Navoa
Above Sweet Potato, a signature dessert at Born, inspired by Doraemon
Sweet Potato, a signature dessert at Born, inspired by Doraemon
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What do you hope to leave for the next generation of cooks?
I hope my story can inspire the next generation of chefs in both Malaysia and Singapore. The world is big, and we are small, and if you don’t step up, it’s easy to be stuck in a cycle. No matter where you are from, try your hardest and believe in your dreams.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
