Born

In the F&B industry, few occasions are as momentous as those celebrating a restaurant’s achievements. Therefore, we sincerely congratulate every restaurant honoured in the Michelin Guide Singapore 2024. We also celebrate our team’s achievement of retaining one Michelin star.

Thank you for acknowledging our commitment to culinary excellence. We will continue raising the bar on guest experiences at Restaurant Born, and look forward to sharing many more treasured dining moments with you.

On June 21st, 2022, we welcomed our first guests to Born and today, we mark our 2nd anniversary, celebrating alongside our beloved guests, partners, friends, family, and dedicated team members. Your love and support have been invaluable to our trajectory, and we extend our heartfelt gratitude who have been a part of our journey. Here’s to many more years!

As a prelude to your meal at Restaurant Born, we offer ‘Genesis’ 初, our selection of Champagnes by the glass curated by Chef Zor and our Sommelier Leslie Lu. Featuring timeless classics, artisanal grower Champagnes and Prestige Cuvées, the glass of can be enjoyed as a pre-dinner aperitif, a companion beverage to go with our snacks, or simply to elevate your senses and enhance your dining journey at Restaurant Born. Cheers!

The “Aged Cow / Oyster / Fried Bao” is an enduring signature at Restaurant Born, inspired by Chef Zor’s time working at Restaurant DiverXo some ten years ago. By a stroke of serendipity, Chef Dabiz, Chef-Owner of DiverXO dined with us recently and tasted the very creation that he’d inspired. Thank you for making time to visit us 🙏🏼

We are delighted to unveil our inaugural collaboration this year, set to take place in Singapore on the 24th and 25th of May 2024, featuring Chef Xu Jingye, Chef-owner of the two Michelin-starred 102 House in Shanghai. Joining forces with Chef Zor, a maestro of contemporary French-Chinese cuisine, the duo will orchestrate a gastronomic experience that seamlessly melds the two chefs’ distinct culinary styles, all while celebrating a common thread rooted in Chinese culinary inspirations. With limited seats available, book early to avoid disappointment.

Ever heard of the ?

Named for a style of traditional peasant footwear in Spain, espardenyes is the Catalan name for sea cucumber.

While there are more than 1,500 species of sea cucumber worldwide, the parastichopus regalis from the Mediterranean Sea and Atlantic Ocean is one of few edible specimens with its digestive system coveted as a delicacy in gastronomy.

Chef Zor had his first taste of espardenyes when he was working in Spain and for his sophomore menu, he has introduced this razor clam-like seafood in one of his courses.

Have you tried it yet?

Allow us to take you on a captivating armchair journey through Chef Zor's life, as told through a procession of courses that weave together childhood memories and his professional journey spanning the kitchens of Spain, Singapore, Taiwan, and Macau.

Now at the helm as Chef-Owner of Restaurant Born, and a guiding force within the Born team, Chef Zor wields his Circle of Life menu, narrated through the lens of humility, mentorship and gratitude.

We look forward to the opportunity to welcome you to Restaurant Born, where each dish is a chapter in Chef Zor’s remarkable life story.

On International Women’s Day, we extend our heartfelt gratitude to the diligent bevy of ladies at Restaurnat Born. Their dedication, exceptional skills, and tireless efforts transcend the kitchen, enhancing every aspect of guest experience with us. Thank you for your invaluable contribution 🙏🏼🙏🏼.

From all of us at Restaurant Born, we extend our heartfelt Lunar New Year wishes to our friends, valued guests and esteemed partners. May the Year of the Dragon bring forth the birth of abundant joy, limitless prosperity and tip-top health to you and your loved ones!

As the New Year brings fresh hopes, discover a new selection of at .

Introducing our oil-finished, matte black ebony wood chopsticks handmade by the artisans of Daikokuya .

Elevate your dining experience with these brand NEW additions to our collection.

*Edo Kibashi is a type of chopstick created in Tokyo over a century ago using carefully selected wood of the highest grade

Merry Christmas from all of us at Restaurant Born 🎄🎁

We're grateful for many things this year. This includes the recognition from and , the many events we've participated in, and most importantly, the opportunity to have hosted your special moments at Born.

Thank you for your support, your friendship and your feedback.

We wish you a Blessed Christmas and a happy and healthy New Year!

There are many things to look forward to this December, amongst them Christmas and New Year celebrations, as well as the opening of The Bar at .

Debuting on 8 Dec, Friday, The Bar will be pouring some of your favourite beverages - from whiskey, wine, sake and non-alcoholic beverages to a bevy of cocktails - to go with a menu of snacks.

Be the first to experience The Bar. Available for booking from today at +65-9270 8718 by WhatsApp.

Behold this calligraphy of “jia” in our private room.

If you go up close, you will see the emojis of 喜怒哀樂 (joy, anger, sadness, and pleasure) depicted within the word “jia” to convey the 酸 甜 苦 辣 (sour, sweet, bitter, spicy) realities of life.

A digital print created by chef’s childhood friend , this art piece conveys Chef Zor’s personal wish for Restaurant Born to be a home-away-from-home for our beloved guests.

It’s our way of saying: “Welcome to our humble abode.”

Say “hi” to Sree, our saucier.

A native of Kuala Lumpur, Malaysia, the young Indian-Chinese chef trained in modern-Italian before taking a deep dive into French-Chinese gastronomy at Born.

An avid sportsman, the Chef de Partie’s daily job involves making an array of sauces - including fish sauce, chicken fat emulsion and pigeon jus - that grace our Circle of Life menu.

But his all-time-favourite has got to be chicken fat emulsion that coddles the monkfish course.

“I like the umami and the balance of flavours with a kick of spice, buffered with chicken fat in this sauce,” he says.

If you’ve dined with us and tasted our monkfish course, you’ll probably agree with Sree.

Behind every exquisite dish is a harmony of teamwork among our talented chefs, turning carefully sourced ingredients into an edible journey anchored on Chef Zor’s Circle of Life.

Curating a menu for you with utmost care and generosity is at the heart of what we do at Restaurant Born. To elevate your dining journey with us, may we suggest a soothing cuppa to cap off your meal?

Pick from our repertoire of teas: green white, oolong, black, blended and cold brew.

Meet Dory, our Junior Sous Chef for Pastry.

A native of Yilan, Taiwan, with maternal link to the native amis tribe*, Dory was trained in savoury and got her first exposure to the pastry department quite by accident - due to a transfer to fill a staffing shortage.

Today, sweets are her forte and Dory’s daily job at Restaurant Born involves doling out daintily crafted desserts from our menu.

Despite her low tolerance for spice, Dory’s favourite sweet from our sophomore menu is one that conveys “spice” in the quartet of 酸甜苦辣-inspired petit fours.

We are a young restaurant, privileged to be recognized by both the Michelin Guide and Asia's 50 Best Restaurants list during our first year of operation.
We are looking for talented and passionate individuals to join our team and help us create unforgettable dining experiences for our guests.

If you are a sommelier with a deep knowledge of wine and proficient with beverage pairing, or a pastry chef with a creative mind and a love of creating delicious desserts, we would love to hear from you.

Please write in with your resume attentioned to Chef Zor Tan: [email protected]

Our unwavering attention to detail turns each dining moment at into an extraordinary experience.

We are privileged to be hosting Chef Tahara Ryogo of ⭐️⭐️Resturant Logy (Taipei), ranked No. 57 on the Asia’s 50 Best list, at Restaurant Born on 7 October, Saturday, for a one-night only collaboration dinner.

The Taiwanese offshoot of Florilege (Tokyo), Restaurant Logy celebrates Taiwanese bounty in a French-Japanese menu that remains true to its Tokyo roots.

For one night only, Chef Ryogo and Chef Zor will parlay their respective signatures in a seven-course tasting menu, fusing their unique culinary styles in a reunion seven years after they’ve first met.

Limited seats available. Book your table now!

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Restaurant Born’s new menu is a recollection of fond memories from Chef Zor’s personal life, each presented anew with unique ingredients - think sea cucumber, espardenyes and beef tongue - from around the world. Taste it in our sophomore menu.

Click the “Reserve” button in our profile to book your dining experience with us.

Get ready as we dive into a delicious world of infusions and prepare to unveil a whole new parade of non-alcoholic refreshments.

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Have you ever wondered what goes on behind the scenes before the first guests step into Born?

Just for today, we’re giving you a peek.

Simply put, it’s all the minute details that we scrutinise before we roll out the red carpet to welcome you into our humble abode🙏🏼.

To all our guests and partners, your support, trust and encouragement have been instrumental in shaping our journey towards this momentous ⭐️ achievement on the .

Thank you for the honour, 🙏🏼.

Time flies when you’re having fun. It’s been exactly a year since we’ve debuted in the charming Chinatown neighbourhood and we’ve achieved so much as a team.

On our First Anniversary (today!), we want all our guests, partners - including - and staff to know that your unwavering support has been instrumental in shaping our growth and we wouldn’t be here without you.

THANK YOU❤️❤️