Three-Michelin-Starred Zén Introduces New Summer Menu by Executive Chefs Toraik ‘TC’ Chua and Martin Öfner

Zén, the renowned three-Michelin-starred restaurant in Singapore, has unveiled its much-anticipated new summer menu, meticulously curated by its newly appointed executive chefs, Toraik ‘TC’ Chua and Martin Öfner. This latest culinary offering highlights an array of premium ingredients and familiar flavors rooted in Nordic cuisine, promising diners a gastronomic journey like no other.

A Nine-Course Culinary Adventure

The new summer menu at Zén is a nine-course tasting experience, complemented by a selection of refined canapés. Each dish is crafted with meticulous attention to detail, inviting diners to embark on a culinary adventure.

Luxurious Starters:

• Choux Bun, Västerbotten, Mackmyra Whisky: A freshly baked choux bun filled with spiced cheese cream made from Swedish Västerbotten cheese, infused with Mackmyra Swedish whisky.
• Croustade: A fried croustade shell filled with creamy pumpkin velouté, saffron foam, tangy tangerine & carrot gastrique, topped with Bafun Uni from Hokkaido.
• Vol-au-Vent: A reinvention of the classic French puff pastry, filled with warm mushroom miso puree, grilled black trumpets, crispy fried Shirota kombu, and Piemontese hazelnuts.

Noteworthy Canapés:

• Foie Gras & Fennel Top Parfait: A carrot tartlet filled with whipped foie gras parfait, accented with anise hyssop and sake-juniper aspic, topped with microgreens.
• Swedish “Raraka”: Featuring Vendace roe from Kalix, sour cream, crispy potato, and pickled onion.

Exquisite Main Courses

The main courses at Zén continue to impress with their exquisite offerings:

• Crudo: A four-day aged Hamachi arranged in a mosaic, served with chilled Amalfi lemon dashi, and accompanied by fennel and chervil.
• Chawanmushi “Ärtsoppa”: Infused with yellow split peas, served with vin jaune foam, marjoram, bacon oil, and N25 caviar.
• Grilled Samegarei: Grilled Japanese aged rough scale flounder, served with yoghurt whey sauce, Västerbotten cheese, razor clams, Spanish teardrop peas, and smoked bone oil.
• Seared Scottish Scallop: Accompanied by Swedish pine shoots, finger limes, and chrysanthemum flower tempura.

The Pinnacle of the Menu

The highlight of the menu, enjoyed on the second floor of the restaurant, includes the signature “French Toast” and the Grilled Wagyu A5. This dish features grilled Sendai, complemented by a puree of braised kabu turnips, grilled kale shoots, and a luxurious oxtail jus infused with Perigord truffles and Arabica coffee oil, creating a composition with deep savory profiles and bold flavors.

Delightful Desserts

For dessert, guests can indulge in:

• Amelia Tomato Sorbet: A refreshing palate cleanser with tomato sherbet and olive oil.
• Salted Carrot Ice Cream: A luscious combination of salted carrot sherbet, Earl Grey, oolong, and lightly crunchy honeycomb.

Immersive Dining Experience

To complement the tasting menu, Zén offers signature alcoholic and non-alcoholic pairings:

• Beverage Pairing: 0++
• Mixed Pairing: 0++
• Non-alcoholic Pairing: 0++

These pairings provide a complete and immersive dining experience, perfectly matching the flavors and nuances of each course.

Zén’s new summer menu, crafted by chefs Toraik ‘TC’ Chua and Martin Öfner, promises to take diners on a remarkable culinary journey, showcasing the best of Nordic cuisine with a touch of luxury.