Restaurant Zén

Under the watchful eyes of executive chef Toraik “TC” Chua and Martin Öfner, Zén orchestrates a seamless dining experience segmented into three parts across three floors. The experience begins on the first floor with a showcase of seasonal ingredients, mostly sourced from Japan and displayed in the open kitchen. Diners are then led to the second floor of the restaurant, where they savour a tasting menu grounded in neo-Nordic cuisine laced with Japanese accents; then to the top floor for dessert and digestifs. Complementing the experience is a strong wine list and a selection of nonalcoholic beverages curated by operations and beverage director Aaron Jacobson.

Tatler Tip:

The dinner course lasts for four hours. If ending your meal at midnight isn’t desirable, consider lunch instead—the restaurant offers the same menu for lunch and dinner. The atmosphere is wholly different as the space is illuminated by ample natural light in the day.