This month's The Art of the Snack takes us back to Singapore at 3 Michelin Star restaurant Zén which is the sister restaurant to Frantzén located inn Stockholm which also has 3 Michelin Stars. We sat down with duo Executive Chefs Toraik Chua and Martin Öfner who combine their culinary creativity in this restaurant. Zén's ethos is based in a philosophy of balance and harmony that is woven into its very foundation.
We wanted to know more about how they came to embrace their passion for food, where they trained, and what guests can expect when they come in to dine here!
ATHLEISURE MAG: When did you realize that you fell in love with food?
CHEF TORAIK CHUA: It's a mixed feeling. Like everything I do, I adore it most of the time, but sometimes, I just want to get away from it all. One thing I'm sure of: I love the moment I return to my hometown and get to enjoy the amazing dishes cooked by a talented chef from a tiny, run-down restaurant called MaBrown. I feel like I'm in love every time I'm there.
CHEF MARTIN ÖFNER: I never had a clear moment of realisation, I was always drawn to flavours, smells, and textures. It’s been a natural fascination from the start for me.
AM: Tell me about your culinary background from where you trained to kitchens you worked in.
CH TC: I have rather mixed, but refined experiences. I started off at a French culinary school, then moved into the world of French bistros. From there, I entered the world’s best restaurant, Noma. Later, I moved to Stockholm to work at Frantzén, and was eventually sent to help set up Zén on this small island called Singapore. I went through two Michelin stars, the pandemic, and then the third star. Still here, still cooking!
CHEF MÖ: My culinary journey began in the Austrian Alps, influenced by my grandmother's cooking and the region's seasonality. I pursued culinary training focused on Austrian cuisine with classic French principles, honing my skills in local hotels. My experience expanded to Michelin-starred restaurants across Europe, including Restaurant Parkhuus in Switzerland, Rosengarten and St Hubertus in Austria, Geranium in Denmark, and De Librije in the Netherlands, where I specialised in pastry, fermentation, and R&D. An internship at Frantzén in Sweden led to a permanent position, where I found a strong connection to the restaurant's ethos and team.
AM: What is the cuisine that guests can enjoy when they come in to dine?
CHEF TC: À la minute cooking is at the heart of our cuisine—think of us as a Nordic Kaiseki. A natural progression of flavours runs throughout the entire menu, but always done in a way that’s deeply, deliciously satisfying.
CHEF MÖ: The cuisine blends Japanese and French techniques, with subtle influences from New Nordic cuisine.
AM: Tell us about the interior design and ambience of Zén?
CHEF TC: "Inviting" is the word I’d use—it feels like our home. You start off in the kitchen with small snacks and casual conversation, then move into the dining room for the main experience. Finally, you finish in the living room, wrapped in a cosy, hygge kind of vibe.
CHEF MÖ: The space reflects a purist Nordic sensibility, paired with Japanese aesthetics, all brought together by a Swedish design team.
AM: Tell us about your lunch menu and what we can expect when we are coming in at that time of day?
CHEF TC: A slightly faster-paced menu designed to cater to those with less time, while keeping the same flavours, spirit, and tone as our dinner experience.
CHEF MÖ: The lunch menu is more concise, but it covers all the essentials. We’ve intentionally shortened it to offer a quicker experience for our lunch guests.
AM: What are 3 dishes on the lunch menu that you are excited about?
CHEF TC: I like the Scallop dish with nordic elements! The White Asparagus dish is quite cool too, and I always adore the Fresh Fruits serving.
CHEF MÖ: I’m genuinely excited about the entire menu. Each creation has its own story — it’s hard to pick a favourite. A few highlights: French toast, marron, and Biwa Masu.
AM: For dinner, what can you tell us about this menu?
CHEF TC: We're now into a new season—warmer spices take the lead, while keeping everything deeply seasonal. Some of our signature dishes and bites have been moved around to make room for fresh, fun additions!
CHEF MÖ: The dinner menu is more extensive and includes a sweet course extension as well.
AM: What are 3 dishes on the dinner menu that you are excited about?
CHEF TC: Same as the lunch!
AM: You have a 3 Michelin Star, what does it mean to you to have this distinction?
CHEF TC: It simply means that everything we've been doing over the past few years has been great. Earning three stars takes incredibly high standards, top-quality ingredients, and exceptional execution.
AM: Are there any upcoming events that we should have an eye out for that are taking place at your restaurant?
CHEF MÖ: Formula 1 during Q3 here in Singapore will be an exciting new challenge for the team, and a different kind of energy to adapt to.
PHOTO CREDITS | Zén
Read the APR ISSUE #112 of Athleisure Mag and see THE ART OF THE SNACK | Zen in mag.
