An elevated take on beef tartare using Japanese A5 Wagyu, which has the perfect balance of marbling for tartare preparation. The black truffle elevates the umami profile while the quail egg yolk creates a luxurious binding element that guests fold in at table.
Tips from diners
This dish appears consistently on the tasting menu and is mentioned across multiple reviews as a standout — the marbling of the Wagyu makes the texture silky rather than grainy.
A signature dish that showcases Chef Tan's ability to elevate humble ingredients. The crispy tart shell contrasts with the richness of the proteins, while caviar and otoro add briny complexity to this opening course.
Tips from diners
Start the meal by requesting the tasting menu at the lower price point on Tuesdays-Thursdays if budget is a concern — $288 versus $368 for the same quality experience.
Chef Tan's French training shines in this refined dish. The monkfish, sourced for its subtle sweetness, gains umami depth from the chicken fat while white fungus provides textural contrast and slight bitterness to balance the richness.
Tips from diners
The delicate cooking preserves the monkfish's natural sweetness — this is one of the courses where simplicity truly showcases the ingredient quality.
The contrast between the warm, delicate fried bao and the cold, buttery tartare creates a memorable textural moment. The oyster emulsion adds umami depth while maintaining lightness on the palate.
Tips from diners
This is one of the signature dishes that diners consistently mention — the contrast between crispy and creamy makes it memorable even in a long tasting menu.
A refined interpretation of classic French technique. The duck is cooked to a precise medium-rare with a caramelized exterior, while the bright cherry gastrique cuts through the richness without overwhelming the bird's subtle game flavors.
Tips from diners
Ask the server about the sourcing of the duck — Chef Tan sources premium birds and the cooking technique is a masterclass in precision temperature control.
Housed in the conserved Jinricksha Station, a heritage building from 1903, Born marries French gastronomy with Chinese cooking through Chef Zor Tan's refined tasting menu. The intimate space showcases globally sourced ingredients in a nine-course journey that reflects the circle of life.
Book on Tuesday to Thursday for the lower $288++ menu price — identical service and most of the same dishes as the Friday-Sunday $368++ menu.
Arrive 15 minutes early to explore the 1903 Jinricksha Station exterior and take photos — the restored colonial architecture is part of the experience.
The wine list is curated to pair with the tasting menu — ask your server for recommendations rather than defaulting to expensive options, as mid-range selections often work better with the cuisine's balance.
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