Three-Michelin-starred Zén has reopened on Bukit Pasoh Road following a three-month refurbishment, introducing a refreshed interior and a faster, more dynamic dining experience while retaining the restaurant’s signature three-storey format, Nordic-Japanese cuisine, relaxed service and eclectic playlist. The Singapore restaurant, part of Chef Björn Frantzén’s group alongside Frantzén in Stockholm and FZN in Dubai, has held three Michelin stars since 2021 after first opening in 2018 and earning two stars the following year. The biggest change comes on the ground floor, where the former lounge has been replaced by a 16-seat kitchen counter, bringing diners closer to the chefs and giving Zén the same counter-led experience found at its sister restaurants.
The redesigned interiors by Stockholm-based studio Joyn introduce earthy brown, biscuit and hazelnut tones, raffia wall coverings and a Snowball chandelier by Ann Wolff. From the counter, diners move to the second floor for six main courses, with an ice display podium showcasing ingredients such as Hokkaido hand-dived scallops, Kagoshima A4 wagyu and Yamanashi peaches before the meal begins. Desserts, waffles and digestifs are served on the third floor, which received only light updates. The overall dining journey has also been shortened by almost an hour from the previous four-to-five-hour experience, reflecting changing dining habits while leaving guests free to linger over the final course.
The reopening also marks a new chapter for Zén’s Singapore team, with Singapore-born Head Chef Kelvin Ng, General Manager Rachel Ezekiel and Beverage Director Warren Estrop now leading the restaurant locally. Frantzén says the changes are part of an effort to keep fine dining relevant to a faster-paced generation without compromising the restaurant’s identity. Zén’s Neo-Nordic cuisine continues to draw on Nordic techniques such as fermentation, pickling and spice, while its Singapore location naturally brings stronger Japanese influences, alongside touches of French cooking from Frantzén’s own training. At its core, the restaurant remains committed to his idea of “casual luxury” — high-level cooking delivered in an atmosphere that feels energetic, comfortable and distinctly its own.
