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Avid reader, music junkie & foodie. Also has feelings that are too real for characters that are fictional.
If you’ve ever wanted to try authentic Alpine cuisine, this is the place to be. Set in a colonial-style shophouse along Amoy street, Zott’s might look unassuming from the outside but prepare to be amazed upon setting foot in their restaurant.
Boasting culinary delights inspired by the many Alpine regions at the roof of Europe, you can expect to find a splattering of flavours.
Offering exquisite meals in an elegantly furnished setting, this is the perfect place to unwind after a day’s work.
Doubling up as an art gallery with fine paintings displayed on the walls and sculptures collected by owner Christian Zott himself, you can appreciate these thought-provoking pieces while having your meal. If you’re an art collector yourself, you can also consider purchasing them.
Paying great attention to detail, their ambient and thematic interior incorporates its ox-head logo throughout the entire restaurant.
For those who enjoy dining outdoors, they also have a private dining area on the second floor featuring a bar area in their gorgeous rooftop terrace. Here, you can sip on Alpine-inspired cocktails and order from their special bar menu.
Aside from their main degustation menu that changes on a bi-monthly basis, guests can also choose from an assortment of steaks that they have on display in their fresh meat chiller. Premium cuts such as Porterhouse, Cote de boeuf, Wagyu striploin MBS8+ and others are available for selection.
Their two new degustation menus features a five course meal (“midget menu“) priced at $98 and a 7 course at $128 (“giant menu“).
Bread Set (complimentary)
As a complimentary starter, we were served a fresh Brioche baked in-house.
This came together with three dips, namely sun-dried tomatoes, a butter spread with pepper and of course, olive oil.
Prepared in a calcium bath, we were given the black olive mousse that came in the shape of a pearl. With a brine and honey juice mixture, I slurped it down and found that all the flavours blended well together.
Featured below are 2 out of 5 items from The Midget Menu ($98/person):
Their ravioli with crab-meat filling was one of the most interesting dishes I’ve seen. Handmade with squid ink stripes, it was delicious with the mignonette sauce and Aubergine couscous.
Sweet tartar (pre-dessert)
As a pre-dessert, we had the sweet tartar which is, basically watermelon vacuumed for a few days to get the right texture and consistency. This is served with a mango sphere that is made to flow like an onsen egg.
Seemingly a concurrent theme in Zott’s offerings, the hint of black pepper on top provides a good contrast between spicy and sweet. Furthermore, their white plating against a black bowl, together with the red and yellow colour combinations really makes the dish stand out aesthetically.
Infused with calamansi, their creme brulee is more satisfying than the small cups I’m so used to having. Not only is the exterior of the dessert caramelised but it also comes with chocolate ice cream and crumbles. Truly a great way to finish off our meal.
Featured below are 4 out of the 7 items from The Giant Menu ($128/person):
Their experimental seafood dishes are honestly some of the best I’ve tasted. Topped with trout roe, the fresh Hokkaido scallops were simply delectable. The savoury goodness was balanced nicely with the pear vodka sorbet that tasted sweet with a hint of alcohol.
Together with crunchy components like the thinly sliced pear and pistachio nuts sprinkled at the bottom, this dish had everything going for it.
Preserved for a good amount of time to retain a great taste, the octopus was tender and soft in my mouth. Served with San Daniele ham, cauliflower puree with carrot bits and a fig in a gelatinous jelly form, the amalgamation of flavours truly came together for this dish.
Who would’ve thought that something as savoury as Foie Gras would go well with sweet fruits? As soon as I had a combined bite of both, I was sold.
Specially preserved in a rum pot, its marinated berries are infused such that the taste of rum really shines through. To top if off, it comes with a nice meringue sprinkled in dehydrated mint powder.
As one of their signature cuts, the Venison did not disappoint. Doused in a Venetian sauce from New Zealand, the meat was soft when cut into and almost melts in your mouth.
What makes this dish so special is the side of peaches that it comes with. Cooked in a can of syrup and marinated in lemon leaf, the Japanese peach was one of my favourites.
The mash puree made from celery root also had celery flecks in it which, added an overall smooth and crunchy texture to the palate.
Encased in a custom designed glass cube, their ox-head logo, aptly named Hieronymus is displayed as the centrepiece in their kitchen for restaurant goers to admire.
Adorned with butterflies that symbolise the journey from the living to the dead, Zott chose to honour the magnificent animal by making him the restaurant’s mascot.
As a restaurant that serves gourmet Alpine cuisine, they take pride in sourcing for good ingredients and are careful in selecting their suppliers. Their meats, in particular, are free of antibiotics and of a high calibre. To get the full flavour, the ala carte menu also changes with the season when fruits and veggies are most ripe for the picking.
With an outstanding degustation menu that is plated beautifully, the dining experience you get here will be unlike any other. They even throw in complimentary dishes to ensure that guests get their money’s worth.
To enhance your meal, you may also request for their carefully curated wine pairings which are available at $58 and $88 for the midget and giant menu respectively.
Expected damage: $98 – $128 per pax