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Restaurant Born, one of the starriest recent additions to Singapore’s already dazzling fine-dining firmament, is the first solo outing for chef Zor Tan, a young master of contemporary fusion cuisine that marries Chinese traditions to classic French techniques. Adding to Born’s allure is its historic location, the Jinrikisha Station, built in 1903 for the licensing and inspection of the city’s rickshaws, which numbered more than 20,000 at the time. After the iconic vehicles were banned for humanitarian reasons in 1947, the handsome, two-story brick edifice served other municipal functions until 1989 when, its envelope protected by conservation ordinances, it was sold to developers and has since housed a variety of businesses.
Zor, who grew up in a fishing village in Malaysia, chose the venue for its architecture, location, and history. “Rickshaw operators worked hard,” he says. “For someone who also started from humble beginnings, I saw the building as a platform for hard work and dreams.” Since entering the restaurant business at 17, he has made his way up to become one of the most accomplished culinary talents in the region. Having spent more than a decade working for Taiwanese super chef André Chiang, Zor is known for plates that are as appealing to the eye as to the palate. To set an appropriate stage for his venture, he hired New York-born designer Alan Barr whose firm, Greymatters, specializes in hospitality, including a string of Michelin-starred eateries throughout Asia.
