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Chef Zor Tan Opens Michelin-Starred Born at Historic Jinrikisha Station
Inside a restored rickshaw depot, a 9-course dinner weaves French technique with Chinese and Sichuan flavours-and a personal philosophy.
How we reported this
Restaurant Born, the Michelin-starred fine-dining restaurant helmed by chef Zor Tan, has been drawing Singapore diners to a most unexpected address: the former Jinrikisha Station at 1 Neil Rd, #01-01. The 1903 building, once a rickshaw depot, now houses a tasting menu built around what Tan calls his nine guiding principles-Birth, Roots, Memories, Craft, Relationship, Vicissitudes, Time, Progress and Legacy [1][2].
The restaurant opened in July 2022 as Tan’s first independent venture, and it hasn’t taken long to make an impression. In 2026, Born was ranked No. 23 on Asia’s 50 Best Restaurants list [2][4]. The Michelin Guide awarded it a star in 2023 [3]. For a chef who trained under André Chiang, the accolades feel like a natural next step.
What’s on the Plate
Tan’s cooking blends French gastronomy with Chinese and Sichuan influences. Signature dishes include aged wagyu tartare with oyster tucked inside a fried bao, and monkfish with fermented capsicum [1][3]. The 9-course dinner set menu is priced at S$368++ (pairings cost extra) and is served Tuesday through Saturday, 6 PM to 11 PM. The restaurant is closed on Mondays and Sundays [5][8].
The setting is as notable as the food. The double-height glass ceiling and a suspended paper sculpture give the former depot a cathedral-like feel [3]. Diners seated under that roof are eating inside a piece of Singapore’s transport history-a rickshaw station that predates the country’s independence.
How to Book and What to Expect
Reservations are essential; walk-ins are rare for a restaurant of this calibre. The S$368++ price tag doesn’t include beverages, so factor in a pairing if you want the full experience. Given the limited service window-just five hours a night, six days a week-tables fill quickly.
For diners who want to dig deeper into Tan’s philosophy, the menu’s structure mirrors his own ‘circle of life’ narrative. Each course corresponds to one of his nine principles, turning dinner into something closer to a memoir [1]. It’s personal cooking in a city full of tasting-menu competition, and it’s the reason Born has earned its place on both the Michelin and 50 Best rosters.
Whether you’re a Singapore local or a visitor hunting for the city’s most talked-about tables, Born offers a rare combination: a historic space, a chef with a clear point of view, and a menu that tells a story from first bite to last.