On the evening of June 26, 2026, ÚNU invites Saigon’s discerning gourmands to embark on an intimate gastronomic experience unlike any other. Titled “Singaporean Heritage & Herbal Culinary Journey,” the one-night-only collaboration brings together ÚNU’s philosophy of mindful living and the refined artistry of Singaporean guest chef Ezekiel Tan, creating a dining narrative where heritage, wellness, and contemporary expression converge.
Conceived as more than a restaurant, ÚNU has established itself as a destination where culinary artistry and holistic balance coexist. For this exclusive collaboration, the concept of “healing” is interpreted through a sensory lens, one that nourishes not only the body, but also emotion, memory, and culture.
Amid the relentless pace of modern city life, the evening offers a rare invitation to pause and reconnect. Through thoughtfully curated dishes, familiar herbs and ingredients are transformed into elegant expressions of comfort and harmony, creating a dining experience that soothes as much as it delights.
Leading the culinary journey is Singaporean chef and F&B consultant Ezekiel Tan, whose philosophy, Back to the Roots, celebrates the enduring wisdom of traditional ingredients while embracing the sophistication of modern gastronomy.
Drawing inspiration from Singapore’s rich multicultural heritage, Chef Ezekiel seamlessly combines Chinese, Malay, Indian, and Peranakan influences with contemporary techniques, allowing ingredients to shine not only for their depth of flavour but also for their restorative qualities.
“Going back to the roots means rediscovering the wisdom embedded in traditional cuisine,” shares Chef Ezekiel Tan. “Food has the power to nourish, heal, and bring people together. By reinterpreting Singapore’s multicultural heritage through a contemporary lens, we create experiences that resonate with today’s wellness-conscious diners.”
The evening unfolds through a thoughtfully composed menu inspired by Singapore’s diverse culinary identity and the restorative virtues of traditional herbs.
The journey begins with Freshly Shucked Oyster with Rojak Sauce, Local Farm Fruits and Crispy Fritters, an elevated interpretation of Singapore’s iconic rojak, balancing sweet, tangy and refreshing notes.
A playful expression of the city-state’s multicultural spirit follows with Pani Puri with Minced Iberico Pork, Doubanjiang Sauce and Mala Shooter, where Indian street-food traditions intertwine with bold Chinese flavours.
For the main course, Charcoal-Grilled Angus Beef with Ginger-Scallion Sauce and Mashed Potatoes brings together smoky richness and the comforting warmth of ginger, an ingredient deeply rooted in Asian culinary traditions for its balancing properties.
The centrepiece of the evening, however, is the Herbal Porridge Rice with 12-Hour Slow-Cooked Seafood Collagen Broth. Slow-simmered to preserve its natural richness, the broth is infused with traditional herbs, delivering a dish that embodies warmth, nourishment, and quiet indulgence.
Concluding the experience is Gently Simmered Snow Pear with Snow Fungus, Red Dates and Longan Gelato, an elegant finale inspired by classic Asian sweet soups and celebrated for its hydrating and restorative qualities.
To complement the menu, ÚNU’s bartending team has crafted a selection of bespoke herb-infused beverages, designed to accompany the emotional rhythm of the evening and create a seamless sensory journey.
Through meaningful collaborations with internationally acclaimed chefs, ÚNU continues to position itself as one of Saigon’s most distinctive lifestyle destinations, where culinary craftsmanship, artistic sensibility, and cross-cultural narratives come together to offer experiences that transcend dining.
The “Singaporean Heritage & Herbal Culinary Journey” with Chef Ezekiel Tan promises an evening of refined flavours and mindful indulgence, an invitation to savour tradition, embrace wellness, and rediscover the simple luxury of slowing down.