You can’t and shouldn’t compare what is served here to a classic sushi restaurant because they are simply not the same thing. Although he trained in Japan for a while, to me, Chef Jeffrey is a wisecracking rebel who marches to his own beat. He is unapologetically himself (you should have the audio on when watching my video), and chooses to do what he damn well pleases. How lucky for those of us who lust after Japanese fishes in all their many-splendoured glory. Our Omakase (we paid $130 each but I heard it might be adjusted slightly due to an increase in rent) at @ovenbird_sg began at with a skewer of ginkgo nuts. The first course proper was a Chawanmushi that had a jaw-dropping combo of two kinds of 4-day-aged Sujiko - one with shoyu, the other with Kasuzuke (sake lees), as well as Ankimo (monkfish liver) that’d been cured in two ways - with sake and shoyu. It was one of the most extraordinarily decadent and delicious steamed egg custards I’ve had. I was still talking about the course that came after in reverential tones at the end of dinner. How could I not when it was my first encounter with a white-from-fat Saba?! Its incredible full flavour was a match made in heaven with the red vinegar and ginger rice it came on. Alongside it was a line-caught, Ikejimei (a spike to the brain immediately after being caught) Aji that’d been aged for 3 days and lightly cured, which was really good too. Thanks to @eechong who convinced Chef Jeffrey to save the last of his 8-day-aged Hiramasa for us, we each had a slim piece of the sublime Yellowtail Amberjack to savour. Scored with fine lines, its texture was close to that of crunch. A wild-caught, 5-day-aged Buri was where he turned our attention to next. The aburi Harikami cut was served with a sprinkle of Hokkaido salt first. An equally chunky slab, dabbed with soy sauce, came second, so we could try the fish in different ways. Chef Jeffrey then moved to the belly section of the same Buri which he paired with his housemade ponzu. Sliced from the fattiest part of the belly, the pale pink slab (the equivalent of Otoro for a tuna) resembled a highly marbled Wagyu and melted in the mouth. ⬇️Continued in Comments⬇️

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⬇️

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