Part 3/11:

At the Michelin-starred restaurant Born, located in a former rickshaw depot, Chef Zor showcases how childhood memories influence sophisticated dishes. His pressed pig’s ear jelly, a dish originating from Chinese banquets, is elevated with modern presentation—cold, layered, and garnished with garlic, vinegar, and a vibrant vinaigrette that enhances its crunch and flavors. This dish exemplifies how traditional ingredients can be transformed, breathing new life into classic fare.