Zero.Zero – Simple, Elegant & Fusion Dining

If you have been a fan of Tao’s Restaurant, you would probably be familiar with their affordable 7-course dinner. Recently, the restaurant group has opened a new dining concept called Zero.Zero which served simple, elegant & fusion dining.

We went for the 6-course Signature Set, usually priced at $89.80++ – but there was a 50% discount for UOB cardholders for this month of July, so I treated the boyfriend for dinner. Zero.Zero has the influence from Tao’s Restaurant, but it offers a more atas menu and its Zero Fusion concept is all about an original taste and your imagination.

They occupied quite a big space in Central with a seating capacity of 200. Doesn’t this horse looks like the one in National Geographic? It took 8 person for them to bring this horse here!

The few private rooms allow you to view the lovely night scenery in Clarke Quay. This makes it a a suitable venue for many different kinds of events.

Zero.Zero has an unique dining concept based on a blend of Japanese, Italian & French cuisines. To start off, we had the amuse bouche of 3 items: Scallop with Caviar, Potato Crochet and Foie Gras on Thick Toast. I love how it was presented but it was definitely a very heavy plate!

Zero.Zero pays alot of attention to the use of bowls and plates for each dish. For this cold dish, it was steamed tofu with sea urchin. Unfortunately, the tofu was too bland.

This one is an appetiser consisting of lightly grilled tuna with black pepper. It’s a winner because of the fresh ingredients used.

If you have been to Tao’s, I am sure you will remember the thick garlic toast served before the meal, it was very tasty and crispy. However, the bread we had that night wasn’t done too well, it was pretty tough. No, it was definitely not because of the long photography time because I only took a shot of this. That being said, escargots and cheese never go wrong, it was simply delicious and happy.

Stewed beef tendon made so creative, look at the circular tart, doesn’t it look like our Singapore Flyer?We really enjoyed this dish because it has a hearty flavour and the beef absorbs all the flavor and soft enough to melt in my mouth.

If you realize, they separate their sauce from the beef and is placed in a small saucer at the side, because the restaurant wants you to try the original flavour of the ingredients. That is how the restaurant owner came up with the name of this restaurant : zero.zero.

The mushroom soup has 4 distinct flavours of shitake, portobello, truffle and cream. It was a very tasty soup which we thoroughly enjoyed.

The ultra smooth prawn bisque that is rich in flavour.

Ok, we have finally reached the main course! *pants* If you are a beef lover, please order this beef loin. The beef only had salt and pepper marination (remember I told you the owners want you to taste the original flavour of the ingredients). The beef continues to cook on a hot tile while you eat, so you are the one who decide on the doneness.

The beef was very tender and if you like it with sauce, you can pour in the mustard seed sauce at the side. Oh by the way, the magnolia leaf is from japan!

My duck confit was average though, the skin wasn’t as crispy as I hope.

The mango panna cotta was dense and sweet. It complemented well with the sourness from the orange and pomelo.

 I was pretty surprised they have this Parisian classic in the menu because it is a very tedious dessert and not easy to get it right. I must say I enjoy this Mille Feuille, buttery sheets of puff pastry was sandwiched with custard, not too sweet.

Because they are newly opened, there wasn’t much diners on a Saturday night. We enjoyed the personalised service from the restaurant manager Frankie, who meticulously explained each and every dish served and also asked for our feedback regularly.