Planning a trip to Singapore?

Foursquare can help you find the best places to go to.

Category icon

Restaurant Born

Restaurant
Chinatown
Save
Share
Tips and Reviews icon16 Tips and reviews
Filter:
  • authentic
  • taro
User icon
Log in to leave a tip here.

Sort:
  • Popular
  • Recent
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Very Asian petit four, to be eaten from spicy to bitter to sweet. From bottom left anticlockwise: Spicy beef fat financier, bittergourd bon bon, Ispahan (type of rose) lotus, sea buck-thorn jelly
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    This looks & tastes sinful. The yellow foam all around is reduced chicken fat, flavouring the monkfish & fermented capsicum in the middle. Oh, so yummy!
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Love the taro puff! Bite lightly into the top half & be delighted by the contrasting salted egg custard at the bottom. I wish they served them in twos 😂
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    This is hard work: chicken skin mille feuille! Topped with eggplant & caviar. Two bites and the crunchy savoury snack is gone!
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Roasted pigeon. This I like very much. Smoky, juicy & unique texture. The sweet corn served with it adds further sweetness
  • Cheen T.
    Cheen The CuriousNovember 3, 2022
    If you are seated by the counter, you get to watch the open kitchen in action. Disciplined teamwork preparing each dish with gusto!
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Too pretty to eat. Appetisers (from left) winter melon w purple shiso jus jelly, pickled Japanese daikon skin, jellyfish pickled with mountain chilli
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Another memorable dish: Jerusalem artichoke (blended) with crunchy lily bulbs & a dollop of caviar
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Yellowtail with galangal (like ginger) & daikon. Clean-tasting combo. Meticulous presentation
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Bird’s nest prepared with osmanthus. Sweet-smelling. Decorated with chrysanthemum petals. Served chilled
  • Cheen T.
    Cheen The CuriousNovember 2, 2022
    Go early to enjoy the shifting play of light in the large space, as dusk falls
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Dine here to experience what has shaped Chef Zor Tan. Very authentic & original modern Chinese-French ideas
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Within this red shell is tomato & smoked plum juice. Bite into it & experience a burst of sweet & sour. A highlight
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Would you believe this is a fried bao? With oyster within & topped with a slice of aged beef
  • Cheen T.
    Cheen The CuriousNovember 2, 2022
    The reception is “Wow!”. Simple yet eye-catching
  • Cheen T.
    Cheen The CuriousNovember 4, 2022
    Another memorable dessert: toasted rice & chestnut. Smoky sweet
Photos50 Photos