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

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. 

Michelin-starred Chef Zor Tan presents an 8-course dinner from November 14 to 16 at Red Lantern in Solaire Resort Entertainment City.

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. 

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. 

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

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

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. 

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

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

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. 

A5 Wagyu beef served with creamy Soubise and earthy Maitake mushrooms, a refined balance of French technique and natural flavors.

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

Red Lantern invites guests to savor a story in every course. For inquiries or reservations, dial +632 8888 8888 or visit https://sec.solaireresort.com/offers/dining/red-lantern-welcomes-guest-chef-zor-tan.