Since it entered the Singapore scene, Zén has quickly positioned itself among the top gastronomic greats. Occupying a restored 1926 heritage shophouse in Tanjong Pagar, Zén is a three-storied creative hotbed of Nordic, French, and Japanese cuisines. When you enter the space, you'd notice the rollicking music pumping forth from the speakers; the rock-heavy playlist bites its thumb against the perceived conventions of what a "sophisticated restaurant" is supposed to be.

Don't be fooled by Zén's three MICHELIN-star accolades. They are well-earned, yes, but that sort of decoration comes with its own baggage. What Chef Björn Frantzen wants is for Zén to be a space of unbridled hospitality. The kind of experience felt when you visit a friend after a lengthy lockdown. The dining experience at Zén should not be intimidating. Sure, there is a serious energy emanating from the open kitchen; all the line cooks are honed in, not a squeaky cog in this machine but the team takes the food prep seriously. Just as serious as making the experience at Zén as chill as possible.

(Another point of note: along with Chef Frantzén's two other three MICHELIN-starred restaurants (Frantzén in Stockholm and FZN in Dubai), this places Chef Frantzén in the very singular position of being the only chef in the world with three three MICHELIN-star restaurants.)

On a Friday afternoon, a day after the MICHELIN Guide Singapore 2025 announcements (Zén retains its three MICHELIN stars), we were invited to sample the restaurant's new summer menu. Created closely with Singapore-based Executive Chef Martin Öfner, the seasonal offering draws inspiration from all over the globe. It's a presentation of reimagined Zén signatures and new dishes that showcase Chef Frantzén and Chef Öfner’s technical finesse and vision.

The crudo dish or "raw" (in Italian), which is a scallop and artichoke ensemble—slivers of artichokes (sliced in near-equal lengths) are placed horizontally onto a bed of raw scallops. Looking like a motte, the scallops sit in a bath of galangal oil and shiso oil. Is the plating a nightmare for someone with OCD or minute imperfections be overlooked in lieu of the taste? I'll vote for the latter.

Zén's signature chawanmushi dish was next. Using seasonal ingredients, we had steamed egg that's layered with awabi abalone, foie gras, and topped with matsutake oil and three thinly sliced matsutake mushrooms. It is a delicate dish, brimming with savoury flavours.

Another signature of Zén is Onion, Almond & Liquorice, which—spoiler alert—is a (sorta) soup that contains onions, almonds and liquorice. I'm not a fan of the herbaceousness of liquorice, but having it as a foam makes it palatable. The caramelised onion velouté is served in a ceramic cup, with almonds added for that nuttiness.

For the steak dish, we were presented with a box full of steak knives to choose from; their silver blades attached to brightly coloured Masur birch handles. Our main is an A4 Yukimuro wagyu (beef that's aged with snow) that's cooked to an exacting medium-rare state; a cabbage escabeche tops two wagyu slices steeped in a jus.

Dessert was an excellent finish to a very considered lunch, the clock now sweeping into the mid-afternoon. According to the menu, it's called the "Sweet potato ice-cream" but the ice-cream isn't the star of the show. It's the pineapple.

Said pineapple was sourced from the Philippines. It was slow-roasted for about 30 minutes and basted with an "18-year aged hon mirin". The Okinawan sweet potato is made into an ice-cream that's flavoured with a hint of Italian chestnut honey. Finally, mezcal caramel is drizzled over the ice-cream.

After the meal, you are not nudged towards the exit. Instead, you're ushered to the third level, where you can wind down with coffee or tea and continue stuffing your face with freshly baked madeleines and really expensive fresh fruits from Japan. Put your feet up and stay awhile... or as reasonably as their operating hours can accommodate you. Such is the way that a day has only so many hours to it. There are other occasions to return and be made to feel welcomed.

Zén's summer menu is out. The restaurant is located at 41 Bukit Pasoh Rd, Singapore 089855