Born

Dinner at Born is refined and technically polished, with attentive service and detailed explanations from both the staff and chef-owner Zor Tan. Highlights included the beef tongue egg tart and pork jowl with otoro and caviar, both rich and well-executed. The fried bao with wagyu tartare and oyster emulsion is playful but slightly overcomplicated. Lighter courses such as celtuce, yuba and razor clams show finesse, while the monkfish with white fungus and chicken fat sauce stands out for its wok hei and bold mala spice. The final kohlrabi and squid course brings the meal to a clean, balanced finish. Overall, Born excels with its precision, thoughtful storytelling and attentive service. The experience offers a cerebral exploration of flavour and narrative—perfectly tailored for discerning diners who appreciate conceptual artistry and fine-dining innovation.