RAISE THE RED LANTERN: HAIL TO MICHELIN CHEF ZOR TAN

When Joy Wassmer of Solaire asked Zor Tan, a Michelin-starred guest chef from Singapore's Born resto, to serve a round table of 15 foodies — all gourmands who hunger for good food — it became an early Christmas get-together of 15 Philippine STAR writers. Here, the writers talk about the glorious meal of six courses.

- MILLET MANANQUIL

Kanpachi/Ginger/Watermelon/Radish

KARLA REYES: Chef Zor Tan, a multi-Michelin-starred chef based in Singapore, showcases his Hokkein heritage and diverse culinary influences by combining his experience in French techniques and Chinese flavors to create his own style of contemporary cuisine. Restaurant Born, chef Zor Tan's Singapore-based restaurant, signifies his rebirth as a chef, the commencement of his own journey and adventure after being under the tutelage of chef Andre Chiang for 13 years. For chef, Born also stands for the, "Best of right now." Restaurant Born has been ranked no.25 in Asia's 50 Best Restaurants in 2024 and has earned a Michelin star this 2025.

PAM PASTOR: Chef Zor Tan's Born is known for creating thoughtful drinks featuring in-house ferments and special ingredients. His menu at Red Lantern at Solaire — a marriage of Asian flavors and French technique — was complemented by zero-proof beverages, starting with Yuka, a mix of Non 3, pickled ginger, and yamamomo (Chinese bayberry) syrup. "It tastes like champoy!" exclaimed the ladies seated near me. And they're right, because Chinese bayberry is often used to make champoy. It was our first taste — a sweet, salty, tangy prelude to the artfully arranged kanpachi, ginger, and watermelon radish that kicked off our lunch. What followed was a lovely selection of nonalcoholic wine alternatives that went well with each dish, all from the aptly named Non, a brand based in Melbourne: the bright and slightly savory Non 3 Toasted Cinnamon & Yuzu; the sweet and salty Non1 Salted Raspberry & Chamomile; and the tart and floral Non5 Lemon Marmalade & Hibiscus. Alcoholic beverages could also be enjoyed with chef Zor's food but I had no need for them - I was already drunk on the great company.