September Feature
The Cuisine of Circum-, Taiwan ; T+T, Taiwan ; and Born, Singapore
18 – 19 September 2026
1 Neil Rd, #01-01, Singapore 088804
<Thank you for your interest in this event. It is sold out. Kindly join the waiting list here.>
For two evenings only, three restaurants awarded 1 MICHELIN Star in the MICHELIN Guide 2026 unite for an extraordinary six-hands dining experience. Chef Leo Lo of Circum-, Chef Johnny Tsai of T+T, and Chef Zor Tan of Born come together for a rare culinary showcase.
Together, the chefs present a thoughtfully curated menu that explores the intersection of Chinese heritage, contemporary Asian flavours, and refined French techniques. Highlights from the menu include Chef Leo’s Beef Tartare with Century Egg and Caviar, Chef Johnny’s Lobster with Fish Paste and Laksa, Chef Zor’s Jade Fungus with Scallop and Chicken Fat, and a collaborative creation by all three chefs, Wagyu with Corn and Black Pepper.
This is a unique opportunity to experience three acclaimed chefs’ perspectives on one table, a dining experience not to be missed.
Exclusive priority booking access for SC Beyond Credit Cardholders.
September Feature
The Cuisine of Circum-, Taiwan ; T+T, Taiwan ; and Born, Singapore
18 – 19 September 2026
1 Neil Rd, #01-01, Singapore 088804
<Thank you for your interest in this event. It is sold out. Kindly join the waiting list here.>
For two evenings only, three restaurants awarded 1 MICHELIN Star in the MICHELIN Guide 2026 unite for an extraordinary six-hands dining experience. Chef Leo Lo of Circum-, Chef Johnny Tsai of T+T, and Chef Zor Tan of Born come together for a rare culinary showcase.
Together, the chefs present a thoughtfully curated menu that explores the intersection of Chinese heritage, contemporary Asian flavours, and refined French techniques. Highlights from the menu include Chef Leo’s Beef Tartare with Century Egg and Caviar, Chef Johnny’s Lobster with Fish Paste and Laksa, Chef Zor’s Jade Fungus with Scallop and Chicken Fat, and a collaborative creation by all three chefs, Wagyu with Corn and Black Pepper.
This is a unique opportunity to experience three acclaimed chefs’ perspectives on one table, a dining experience not to be missed.
Exclusive priority booking access for SC Beyond Credit Cardholders.
Chef Leo Lo
Executive Chef
Circum-, Taiwan
Chef Leo draws from his Chinese culinary roots while embracing French techniques with passion and precision. Having competed in Thailand, Penang, and Shanghai with strong results, he continues to refine his craft through constant exploration. His cuisine blends Chinese elements, French aesthetics, and local ingredients, delicately reimagining culinary memories into contemporary creations. For Chef Leo, cooking is more than flavor — it is a bridge that conveys the spirit of modern Chinese food culture, a dialogue where East and West meet, forming a unique “multiverse of Chinese flavors.”
Chef Johnny Tsai
Chef-Founder
T+T, Taiwan
Blending French technique with the vibrant flavors of Southeast Asia, Chef Johnny has created a culinary voice that is both personal and contemporary. Since founding T+T in 2018, he has pursued a vision of cuisine as self-expression and connection, transforming classic methods into a dialogue of cultures and shaping a distinctive language for modern Asian dining. For Chef Johnny, cooking is self-discovery, expression, and connection—a philosophy that drives his pursuit of balance between heritage and innovation, shaping a distinctive voice in contemporary Asian cuisine.
Chef Zor Tan
Chef-Owner
Born, Singapore
Originally from Perak, Malaysia, Chef Zor Tan discovered his passion for cooking after moving to Singapore at the age of 17. His culinary journey has taken him from Restaurant Andre Singapore to prestigious stages at Spain’s DiverXO and El Celler de Can Roca, before leading Sichuan Moon and opening Born in 2022. Guided by his philosophy of the Circle of Life, Chef Zor creates contemporary cuisine that blends French elegance with Chinese flavours, earning Born international recognition, including One MICHELIN Star from 2023 to 2026, and spots in the Asia’s 50 Best Restaurants list and the Black Pearl Guide.