Tan cites renowned chef André Chiang as his mentor when he used to work with Chiang in Singapore at the now defunct award-winning Restaurant André. Tan has even recreated the foie gras parfait that Chiang was famous for and made it his own — with Chiang’s blessing, of course. In Tan’s dish, he uses chicken liver that is soaked in milk. The fat is removed, then blended with egg, butter, cream, and salt, and steamed until set. It certainly gave us a culinary trip down memory lane as the taste profiles are similar yet different.
Most people, when wanting to share their life stories, would think of writing a memoir or an autobiography. For chef Zor Tan, the major milestones in his life are shared through food. Tan’s restaurant, Born, is steeped in memory and inspiration, with each dish featuring his memories, from childhood to the years honing his culinary skills in the various kitchens he has worked in.
The Malaysian-born Chinese chef lives in Singapore. He used to work in Macau and has amassed a palate that is a mix of his Hokkien ancestry with Cantonese, Sichuan, and Taiwanese influences. In his contemporary cuisine, his dishes are executed with a style that marries the elegance and subtlety of French gastronomy with a deep knowledge of Chinese ingredients and flavours.
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