Singapore's Michelin-starred Chef Zor Tan presents exclusive culinary experience at Red Lantern

 

Red Lantern at Solaire

Solaire Resort Entertainment City’s Red Lantern will host Singapore's Michelin-starred Chef Zor Tan for an exclusive three-night dining event from November 14 to 16 at 6:30 PM. Chef Tan’s Singapore-based restaurant Born, which serves a unique brand of contemporary cuisine, was ranked No. 25 in Asia's 50 Best Restaurants 2024. He will personally present an 8-course menu that reflects his Hokkien heritage and diverse culinary influences. This unique event offers guests in the Philippines to savor his innovative creations only at Solaire. 

Kanpachi with ginger and watermelon radish, crafted as a tribute to the festive Chinese New Year raw fish toss that symbolizes luck and prosperity

His cuisine is renowned for its bold and unexpected flavors, drawing from Cantonese, Sichuan, and Taiwanese traditions. Each dish tells a story of heritage, innovation, and emotion. The upcoming event at Red Lantern offers guests a unique opportunity to experience his culinary “Circle of Life” philosophy firsthand. Where every dish is inspired by chapters of his life from childhood memories, professional challenges, and travels around the world.

Chef Zor Tan

 Red Lantern is celebrated for its Chinese cuisine and elegant ambiance. The restaurant offers a sophisticated setting that complements Chef Tan's innovative dishes, providing an immersive dining experience for guests.

  The exclusive menu features dishes such as Kanpachi with ginger and watermelon radish, a toast raw fish salad, inspired by themes of prosperity and an inspiration to the Yishun (Lunar New Year). The second course, a reinvented bao with Wagyu and oyster, is a signature dish reflecting his mother's influence and his professional life in Spain. For the third course, the chestnut velouté with black garlic and macadamia is a personal favorite of Chef Tan and reflects his love for chestnuts.

Crisp fried bao with wagyu and oyster, reinterpreting the traditional Haobingoystercake through Spanish culinary influence.

Abalone paired with chicken-fat sauce and Yunnan jade fungus, presented as a refined interpretation of a classic dish.

 

For the fourth course, Chef Tan replaces the usual monkfish with abalone. This new dish features the abalone with chicken fat and high-quality jade fungus from Yunnan. The fifth course is King Crab with fish maw, a dish exclusively made for Solaire as it features a Filipino dish, Talangka rice. This is followed by a luscious A5 Wagyu cooked with Soubise, a French sauce of white onion puree and Maitake. To end on a sweet note, Chef Tan prepares two desserts. One is a Bird Nest with grape and elderflower syrup, and the other is his signature dessert of sweet potato puree with crisps on the side, sea salt ice cream, oolong Chantilly, and snow salt. 

King crab gently cooked within the rice and enriched with Talangka, paired with luxurious fish maw for an exclusive Solaire presentation.

A5 Wagyu Soubise and Maitake

A signature sweet potato creation featuring creamy purée, crispy sweet potato, Oolong Chantilly, sea salt ice cream, and delicate snow salt.

Experience 1-star Michelin Chef Zor Tan's (Born, #25 Asia's 50 Best restaurants 2024) elegant French precision, Pan-Asian influenced Chinese Cuisine at Red Lantern, from November 14 to 16. Dinner starts at P8,888++/person (Php 10,888++ with drinks).

Visit Solaire's website for more information athttps://sec.solaireresort.com/dining/red-lantern . Contact +632 8888-8888 or email redlantern@solaireresort.com