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After a three-month closure, three-Michelin-starred restaurant Zén has reopened in Singapore with a dramatic redesign, a shorter tasting menu, and a fully local leadership team. Chef-owner Björn Frantzén, the only chef in the world currently operating three three-starred restaurants simultaneously, sat down with Timeout to discuss the evolution of his flagship Asian outpost, the pressure of maintaining top honors, and why casual luxury still defines his philosophy.
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A Rare Triple Crown
It is a staggering statistic in the world of haute cuisine: Björn Frantzén’s restaurants—Frantzén in Stockholm, FZN in Dubai, and Zén in Singapore—each hold three Michelin stars. No other chef can claim the same. But for Frantzén, the harder feat is keeping those accolades year after year.
“Everyone expects you to keep them, but a lot happens in a restaurant in 12 months,” he said. “So far, I haven’t lost any stars, and I’m really, really proud of that.”
Zén first opened on quiet Bukit Pasoh Road in 2018, earned two stars within a year, and reached three-star status in 2021—a distinction it has retained for six consecutive years.
Zen 2.0: A Counter Revolution
The most significant change in the refurbished space, designed with Stockholm-based studio Joyn, is the ground floor. Formerly a lounge with couches, it now features a sleek 16-seat counter where chefs prepare Zén’s seven signature canapés. The layout mirrors the kitchen-counter experience that diners have long enjoyed at the chef’s Stockholm and Dubai flagships.
“I like that you walk straight into energy,” Frantzén said. “It’s like, ‘Oh wow, okay. We’re here. Arrived. Let’s get the party started.’”
Diners proceed to the second floor for six main courses, where an ice display greets them at the elevator with ingredients ranging from Hokkaido hand-dived scallops to Kagoshima wagyu A4. The meal concludes on the third floor with desserts, waffles, and digestifs—a space that received only light updates.
The entire experience has been shortened by nearly an hour, from four-to-five-hour marathons to a more streamlined pace, in response to shifting dining habits.
“The world is spinning faster in many ways,” Frantzén noted. “Our part is to make sure the meal isn’t too long.”
Local Leadership, Global Vision
For the first time, all three key leadership roles at Zén are filled by Singaporean-born talent: Head Chef Kelvin Ng, General Manager Rachel Ezekiel, and Beverage Director Warren Estrop.
“They’re younger, but they’ve been part of the restaurant for a long time,” Frantzén said. “They are my boots on the ground. Most countries have their own secret codes—to have locals at the helm of both front-of-house and kitchen, I see only advantage in that.”
The Philosophy of ‘Casual Luxury’
Frantzén’s signature approach—what he calls “casual elegance” or “casual luxury”—has not wavered since he opened his first restaurant in 2008.
“I didn’t grow up with rich parents, so I was never comfortable going to classic fine dining restaurants,” he said. “I wanted it to be comfortable for people like me.”
That means a rock-and-pop playlist, relaxed service, and an attitude that defies stodgy fine-dining conventions. In 2018, some guests were reportedly shocked by the music volume.
“I said to the team, ‘Guys, to be honest, I don’t care.’ I came to Singapore to do my thing. Either it flies, or it crashes. If you change too much, you lose your soul.”
Nordic Roots, Japanese Soul
The menu is described as “Neo-Nordic with Japanese influences.” Frantzén explains that the Nordic side is about preparation techniques—fermentation, pickling, spice—while the Japanese side is about proximity and ingredient sourcing.
“Zén being in Asia and closest to Japan, it’s drawn most towards Japan because of where we’re placed,” he said. “But my training was mostly in the UK and France, so there’s always a little French touch in there.”
Implications and Next Steps
Zén’s reopening arrives amid debate about fine dining’s relevance in Singapore, where shorter, à la carte formats are gaining favor. Frantzén remains bullish but pragmatic. “I don’t think fine dining is dead, but it needs to evolve with the new generation,” he said. He notes that all his fine dining restaurants operate on only about 20 covers, making them less vulnerable to market swings.
Address: 41 Bukit Pasoh Road, Singapore 089855
Hours: Tuesday–Saturday, noon–5pm, 6:30pm–10:30pm
Price: From $450 per person for lunch; $620 per person for dinner