Restaurant Zén Frantzén's Two Michelin-Starred Singapore Outpost

A piece of Scandinavia has made its way to Southeast Asia at Björn Frantzén’s Zén. Much like its sister restaurant in Stockholm, your experience at Zén is a multi-leveled experience – here it takes place in a three-story colonial-style mansion, the iconic all-white building that used to house restaurant André. You start and end with bites in a lounge, but instead of sitting at a counter in an open kitchen, here you’re seated at tables on the second floor of the house. Signatures from Frantzén like the decadent Truffle French Toast and the caviar-topped chawanmushi are on the menu here, too, but Zén has a signature style that’s all it’s own, incorporating lots of Asian produce.

Looking for more great spots for food and drinks in Singapore? Check out our foodie map of Singapore.

Restaurant Zén is located in the old venue of André in Singapore
Restaurant Zén is located in the old venue of André in Singapore
The Zén team few days after opening in 2018.
The Zén team few days after opening in 2018.
"Råraka" – potato & "löjrom" (vendace roe).
“Råraka” – potato & “löjrom” (vendace roe).
Foie gras, preserved truffle & maple syrup.
Foie gras, preserved truffle & maple syrup.
The Zén box of quality produce.
The Zén box of quality produce.
Onion velouté, almond & licorice.
Onion velouté, almond & licorice.
Crudo: Red deer, Zén prestige caviar, argan oil & finger lime.
Crudo: Red deer, Zén prestige caviar, argan oil & finger lime.
Marron, crispy Koshihikari rice, yuzu pepper, clarified butter emulsion & sansho leaf.
Marron, crispy Koshihikari rice, yuzu pepper, clarified butter emulsion & sansho leaf.
Arbois Pupillin from Emmanuel Houillon and Pierre Overnoy.
Arbois Pupillin from Emmanuel Houillon and Pierre Overnoy.
Chawanmushi, sea urchin, ikura, horseradish-glazed unagi & hot-smoked pork broth.
Chawanmushi, sea urchin, ikura, horseradish-glazed unagi & hot-smoked pork broth.
Sous chef Lars Brennwald at Zén.
Sous chef Lars Brennwald at Zén.
Scallop, vine jaune, blond miso from Kyoto, sprouted walnut & white truffle.
Scallop, vine jaune, blond miso from Kyoto, sprouted walnut & white truffle.
2015 Philippe Bornard – Savagnin Maceration Pelliculaire.
2015 Philippe Bornard – Savagnin Maceration Pelliculaire.
Dry-aged Miyazaki A5 wagyu beef, ramson capers, chive scapes, preserved pine & mustard aioli.
Dry-aged Miyazaki A5 wagyu beef, ramson capers, chive scapes, preserved pine & mustard aioli.
French toast "grande tradition 2008" with sea urchin & white truffle.
French toast “grande tradition 2008” with sea urchin & white truffle.
Sea buckthorn sorbet, crystalized sea lettuce, blue & green tea.
Sea buckthorn sorbet, crystalized sea lettuce, blue & green tea.
Rum-raisin semifreddo, PX, frozen foie gras & oats muesli.
Rum-raisin semifreddo, PX, frozen foie gras & oats muesli.
Grilled pineapple tarte tatin brushed with 20-year-old mirin & black cardamom chantilly.
Grilled pineapple tarte tatin brushed with 20-year-old mirin & black cardamom chantilly.
Clockwise from front: 1) Green muscat grape, "Manzanilla" & lemongrass. 2) Strawberry, chamomile & pine cone marmalade. 3) Persimmon, buckwheat honey & anise hyssop.
Clockwise from front: 1) Green muscat grape, “Manzanilla” & lemongrass. 2) Strawberry, chamomile & pine cone marmalade. 3) Persimmon, buckwheat honey & anise hyssop.
Cantaloupe melon, pine nuts & espelette "la."
Cantaloupe melon, pine nuts & espelette “la.”
Pistachio macaron, matcha & shiro miso. To the left: Mango, shiso & batak pepper "ma."
Pistachio macaron, matcha & shiro miso. To the left: Mango, shiso & batak pepper “ma.”

How do you rank Zén up against Frantzén? Feel free to share your opinion in a comment below.

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