Boozey Dimsum — with Chef Ezekiel Tan

Shanghai, 1920s — lantern light, gramophone jazz, and a supper club that never sleeps before midnight.

TEMPO House hands the kitchen to guest chef Ezekiel Tan for one night — a Singaporean chef whose cooking runs on a simple idea: Back to the Roots. Traditional Chinese herbal wisdom meets fine-dining technique, dang gui and goji berry treated with the same care as any other prized ingredient. Dinner opens the night at 7pm; once the plates clear, Nhà Thảo's herbal cocktails and a jazz-age after-party DJ set carry the room into old Shanghai after dark.

Dinner at 7PM — The Menu

Welcome Snack
Dang Gui Fried Lotus Root

Steamed
King Prawn Har Gow · Siew Mai · Charcoal Crab Dumpling

Fried
Crispy Prawn Beancurd Roll · Red Bean Pancake · XO Turnip Cake

After the Plates Clear — 上海夜話 · Shanghai After Dark

Nhà Thảo's signature series for the night — three drinks built the same way Chef Ezekiel builds a plate: herbal first, familiar flavour second.

玉露夜上海 · Jade of Shanghai
Gin · Jasmine · Osmanthus · Shaoxing · Citrus

胭脂美人 · Rouge Beauty
Vodka · Roselle · Goji · Lychee

百草爵士 · Herbal Jazz Old Fashioned
Bourbon · Dang Gui · Chen Pi · Smoked Sugar

About Chef Ezekiel Tan

Chef Ezekiel Tan is a Singaporean chef redefining modern Singapore cuisine through Back to the Roots — a philosophy bridging traditional Chinese herbal wisdom with contemporary fine dining. TCM staples like dang gui, goji berry and ginseng are treated for both flavour and function, balanced and refined rather than novelty for its own sake. Follow him at @tkze.te.

A la carte menu at 488,000 VND per person. Friday 21 August — dinner at 7pm, dancing after, at TEMPO House. Seats are limited — reserve yours below; payment is settled at the venue on the night.