The culinary world recently witnessed an extraordinary collaboration between Chef Tam of Seasons, Macau, and Chef Zor of Born, Singapore. The four-hands dinner brought together the essence of traditional Cantonese cuisine and the contemporary finesse of French gastronomy, creating an unforgettable dining experience that beautifully merged two distinct culinary philosophies.
The collaboration is rooted in a shared history. The two chefs first met six years ago while both were Executive Chefs in Macau. Their connection remained strong over the years, and the idea of a joint project came naturally during their recent reunion. For Chef Zor, it was also a symbolic return to Macau, a place he had not revisited since 2020. “This collaboration is not just about cooking; it’s about revisiting a place that holds so many memories for me,” Chef Zor reflected. “Macau has always been an inspiring culinary hub, and to work with Chef Tam again in this context feels incredibly meaningful.”
Chef Tam’s expertise lies in traditional Cantonese cuisine, with a focus on seasonal and local ingredients, while Chef Zor is celebrated for his ability to blend Chinese flavours with French techniques. The result was a menu that honoured their culinary roots while exploring creative intersections. One of the standout dishes was the pomfret with rice and foie gras. “Steamed pomfret and claypot rice are cornerstones of Cantonese cooking,” Chef Zor explained. “We wanted to retain that traditional base while incorporating a touch of French elegance. The addition of seared foie gras added a layer of richness that’s akin to the indulgence of Chinese sausages but with a modern twist.”
Another highlight was their reimagined pigeon dish. Chef Zor prepared the pigeon breast and confit leg, while Chef Tam deep-fried the leg Cantonese-style to achieve a delicate crispness. “This dish truly reflects our combined vision,” Chef Tam said. “By using Yunnan’s Black Tiger Paw mushrooms, known for their intense earthiness, and pairing them with meticulously prepared pigeon, we showcased how traditional techniques and ingredients can be elevated through collaboration.”
Seasonality played a pivotal role in the collaboration, with both chefs sourcing fresh, local ingredients to inspire their creations. This respect for ingredients underscored the harmony between their styles, as Chef Tam’s seasonal philosophy seamlessly blended with Chef Zor’s narrative-driven approach. “For me, every dish needs to tell a story,” Chef Zor noted. “With Chef Tam’s mastery of seasonality and my focus on presenting a culinary journey, we created a menu that was not just about flavours but about evoking a sense of place and time.”
What made this collaboration particularly remarkable was the seamless fusion of their techniques and perspectives. Rather than presenting separate dishes, the menu showcased cohesive creations that reflected the culinary identities of both chefs. Guests were treated to a dining experience that was both familiar and unexpected, bridging traditional and modern elements in a way that felt organic and harmonious.
For Chef Zor, this partnership was an opportunity to deepen his understanding of Cantonese cuisine. “Chef Tam’s ability to transform seasonal ingredients into something so authentic yet innovative has been eye-opening,” he shared. “It’s inspired me to think more deeply about how I can connect with tradition in my own cooking.” Chef Tam appreciated the creative challenge of integrating modern techniques into his traditional repertoire. “Working with Chef Zor has shown me how precision and storytelling can enhance even the most classic dishes,” he said. “It’s been a fascinating journey of discovery.”
Guests left with a heightened appreciation for the possibilities of combining tradition with innovation. This four-hands dinner was not merely a meal but a journey through two culinary worlds, artfully intertwined to deliver a dining experience that will be remembered for years to come.
PHOTOGRAPHY: JULIA LEE | WEBSITE: CHEF TAM’S SEASONS X BORN SINGAPORE |