The fact that @bjornfrantzen’s @restaurantzen.sgp, the restaurant I chose to celebrate with @huatkaliao, was bestowed with Three MICHELIN Stars the very same day, was a complete coincidence. Thanks to @mamayeowdevito who’d helped with the reservation weeks prior, we got to be among the first to dine at the third restaurant in Singapore with this shiny honour. It cost quite a pretty penny but I feel the menu ($480++ per pax) by Head Chef @tristinfarmer, Senior Sous Chef @toraikc and team, was worth every cent. Our evening began on the ground floor of the charming heritage building, with the warmest smile greeting us at the door. Once we were settled in, champagne was poured and Chef @hannahalbeeshi starting us off on five exquisite canapés (the last two were presented while we were getting to know Zén’s much-Instagrammed ingredients box): - Light and fresh king crab with trout roe tartlette. - An ultra refined rosti filled with creme fraiche and decked out in roe and pickled shallots. - Mango “mala” tartlette with sweet fruit, arima sansho pepper, Szechuan pepper oil, tomato jelly and mango flowers. - Fabulous warm bite of aged Saba on buckwheat blini. - Sushi of tiny balls of apple, unagi, foie gras and, surprise surprise, brioche in place of rice. We were then escorted to the second floor by @yeliciayeo. I decided to have the non-alcoholic pairing ($150++) for the upcoming courses as I’d heard very good things about it. BEST decision ever. Prior to the arrival of each dish, @harindra_1292 poured me a different sublime liquid masterminded by General Manager @aaronmjson who also oversees the beverage programme. Each concoction had been exactingly crafted, a process which took several steps and varying lengths of time. The two that resonated most with me were the silky liquid of ground toasted red rice with buckwheat, orange caramel and tamarind, as well as the final drink - a blend of purple carrots and smoked maple syrup that took almost a month to achieve fruition. Here’s the food they were designed for: - Crudo of aged buri, shiro kombu and Zén prestige caviar in fermented vinaigrette. - A smoky, sublime study of Japanese mollusks… ⬇️Continued in Comments⬇️

styling for 秋山黄色 ※ナイトダンサー＊ Cast : MIRO Director / Editor : Takasuke Kato (THINGS.) Producer : Kazuma Nishino (THINGS.) Cinematographer : Kohta Kimura 1st Camera Assistant : Takumi Ishii 2nd Camera Assistant : Yuhei Saitoh Bandcut Shooting : Ryoma Kosasa Drone Operator : Ken Nakano Hisashi Asano Lighting Director : Naoyuki Katagi Lighting Assistant : Chizuru Koga VFX Compositor : Akito Nakayama (THINGS.) Production Manager : Takuya Saito Production Assistant : Naoki Arima Hikaru Mizutani Fuyuto Tobita Nemo Otsuka Patryckyuto Satohshimizu Artist Stylist : Hideyuki Kanemitsu Assistant : Toru Asano Cast Stylist : Shinya Watanabe(Numero Siete) Hair & Make-Up : Seiko Harada #秋山黄色 #ナイトダンサー #stylling

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