French culinary techniques paired with Chinese flavors
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Amazing dining experience at Born. Every dish was well executed and the pace of service was great (not too rushed or slow). What I really appreciate and enjoy is that the head chef came to our table personally to chat with us, and even came out of the restaurant to say goodbye! Portions were great and we left feeling satisfied. Would definitely recommend coming here! ♿️ not wheelchair friendly entrance, but space in the restaurant is wheelchair accessible.
I love the whole concept of Born. Every dish carries Chef Zor’s memories, culture and the story he wants to tell, and you feel it not just in the taste but in how it looks and even how you’re meant to eat it. It’s storytelling on a plate, French finesse with Chinese flavours that feel bold yet so familiar. A special shoutout to Nicolas, who took care of us tonight. He made sure we were well looked after from start to finish and everything was just great. I’m usually not a big dessert person, but Zor’s take on dessert was such a lovely way to end the night. Bringing 酸甜苦辣 into the final course was so thoughtful and tied everything together. Even the menu cycle is well thought out. It changes about every 9 months, just like a pregnancy, which fits the idea of Born perfectly. Can’t wait to come back for the next menu!
It was a 40th birthday treat for a very good friend and we so aptly ate at Born. The service was warm and welcoming and our chef de rang, Nicholas, was especially engaging. The dishes were technically superior and restrained. We were very impressed with crab roe rice and their hallmark Monkfish. Well deserving of a star. Overall very enjoyable night out with an old friend, dining in a relaxed setting with interesting and tasty food.
Wanted to check out one of the Michelin starred restaurants and Restaurant Born’s menu is something I would try. The staff was helpful prior to booking to provide detailed information and explanation on the items for each dining party. They were also open to replace or modify certain ingredients to accommodate our taste preferences. I enjoyed the pre course most as a lot of effort were put into each small canapé. Hawthorn / Sour Plum / Aged Tangerine - childhood memories of cackling candy, refreshing burst of citrus within the red chocolate. Otoro / Pork Jowl / Caviar - Chinese shaobing but a much nicer flaky crust. Brioche / Ika / Piquillo Kanpachi / Burnt Chilli Pesto / Century Quail Egg - so pretty and I love the taste of the hard boiled egg. We had the 6 course and my favourite was the sweet potato, followed by the crab rice, onion soup. Garden Vegetables / Kanpachi / Fermented Broth - pretty but too veggie "Aged" Cow / Oyster / Fried Bao Onion / Chestnut / Garlic - love how the different profiles matched done soup style Alaskan King Crab / Crab Roe / Crab Fat Koshihikari Rice - love the rice more A4 Wagyu / Wheat Sprouts / Wax Meat Sweet Potato / Oolong / Sea Salt - such effort in making the sweet potato in various shapes and textures. Petit Fours I asked if I could replace sour and bitter as I don’t enjoy pork trotters vinegar and i don’t like dark chocolate. They shared the Chef’s philosophy about life has 酸甜苦辣 and won’t be that bitter. I accepted and enjoyed them as recommended. I liked the spicy most as I like financier. Sour - Black Vinegar / Pork Sweet - Lychee / Rose Bitter - Porcini / Chocolate Spicy - Beef Fat / Financier They brought us a customized jukebox playing ‘happy birthday’ so we can take our time to celebrate 😘
Had a great dinner experience here. The overall quality was impressive, and every course felt thoughtfully prepared. Many of the dishes had excellent balance, with flavors that were complex yet harmonious. The restaurant was completely full on the night I visited, but the team handled everything smoothly. Service remained attentive, and the pacing was well managed without long waits between courses. Overall, a very enjoyable meal and definitely one of the better dining experiences I’ve had recently. If I get the chance to visit Singapore again after the menu changes with the season, I would happily come back for another
Local time · GMT+8
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