Zén

• Multi-Level Dining Journey: Guests experience a three-floor dining progression—aperitif and amuse-bouche on the first floor, main tasting menu on the second, and petit fours with coffee in the lounge on the top floor.
• Nordic Kaiseki Concept: The restaurant’s style is described as “Nordic Kaiseki,” blending Nordic ingredients and techniques with Japanese produce and presentation, a rare fusion in fine dining.
• Kitchen Canapé Start: The tasting menu begins with canapés served in the kitchen itself, offering diners an intimate, behind-the-scenes start before moving to the main dining room.

The most honored or signature ingredients at Zén, Singapore, a three-Michelin-starred restaurant known for its Nordic Kaiseki style combining Scandinavian and Japanese influences, include:

• Kalix Löjrom (Swedish fish roe): Used in a signature dish of crispy potato pancakes (råraka) filled with crème fraîche, with the ends topped with this prized roe, adding a delicate fishiness and luxury to the dish.

• Crème fraîche: Provides a creamy contrast inside the crispy potato tube, balancing texture and richness in the roe dish.

• Japanese citrus fruits (konatsu and buntan): Featured in a pre-dessert sorbet, combined with saffron and pomelo meat, showcasing the restaurant’s use of bright, seasonal, and refined flavors.

• Fermented foods: A recurring leitmotif in both Swedish and Japanese cuisine, used occasionally at Zén to add depth and umami to dishes, reflecting the restaurant’s fusion philosophy.

• Exceptional raw materials and open fire cooking: Signature elements inherited from Frantzén’s Nordic roots, emphasizing purity and technique, though specific ingredients vary seasonally.

These ingredients highlight Zén’s focus on seasonality, precision, and the interplay of Nordic and Japanese culinary traditions, creating a unique and refined tasting experience.