{"id":25810,"date":"2014-04-07T07:59:03","date_gmt":"2014-04-06T23:59:03","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=25810"},"modified":"2016-05-10T18:32:43","modified_gmt":"2016-05-10T10:32:43","slug":"zotts-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/04\/07\/zotts-singapore\/","title":{"rendered":"Zott’s, Amoy St"},"content":{"rendered":"

\"Zott's
\nThe only thing I know about the Alps is that they are aliveeeee, with the sound of musiccccc, of many singing nuns.\u00a0Alpine cuisine\u00a0<\/strong>is\u00a0from 8 Alpine countries, including Austria, Germany, France, Italy, Switzerland, Slovenia, Liechtenstein, and Monaco. (I admit, I googled.) But the restaurant focuses on the first 6 countries.<\/p>\n

29 year-old Austrian Chef Lorenz-Maria Griesser<\/strong>, who paints in his spare time,\u00a0started cooking when he was 12, and has a wealth of experience at Michelin-starred restaurants<\/strong> in Germany, including Restaurant Tantris, and Restaurant 181. Ingredients are imported from Europe. And who is Zott? He’s the owner, Christian Zott, who helped Chef Griesser organize his first art exhibition, and the first to buy the chef’s painting.<\/p>\n

<\/p>\n

\"Zott's
\nThree types of complimentary bread: two rye bread (one with radish, the other with chives), and an interesting German crispy bread.<\/em><\/p>\n

The specialties<\/strong>\u00a0are listed in the first two pages of the menu:\u00a0tellerfleisch (<\/strong>$75, a 3-course beef);\u00a0bouillabaisse marseillaise<\/strong> ($87, fish broth);\u00a0geschmorte lammschulter<\/strong> ($148 for two, lamb shoulder), and kaiserschmarrn<\/b>, which is a pancake that can be a starter ($29), or main ($32\/$45), or dessert ($24). The maitre’d, a nice white lady, recommended\u00a0kaiserschmarrn<\/strong> as a dessert.<\/p>\n

\"Zott's
\nThe\u00a0bouillabaisse marseillaise<\/strong>\u00a0($87), a traditional Proven\u00e7al fish stew, is terribly\u00a0over-priced but marvellous. There are four types of fish in the broth: rascasse, barbe rouge, seabass and swordfish, varying textures, varying sweetness, all work well with the broth. The broth, which my eating companion enjoyed immensely, is similar to an robust, rich and sweet lobster bisque, with a slight aftertaste of cognac. When you have enough of the broth, apply rouille (garlic mayo) onto a thumb-sized baguette, drop it into the soup, and let it soak up the essence. Superb, but I wouldn’t pay $87 for it again. $30, yes.<\/p>\n

\"Zott's
\nRouille & baguette<\/em><\/p>\n

Which kinky person\u00a0can resist ordering an impaled dish called\u00a0bondage chicken<\/strong> ($36)? Bonus: You get to untie it and release it from its bonds. Can you say 50 Shades of Gray<\/em>? You can choose from two styles: Bavarian<\/b>\u00a0(paprika, curry, cayenne pepper) or\u00a0Proven\u00e7al\u00a0<\/strong>(butter, thyme, salt). The server recommended the former as the latter tends to be dry. True enough, the Bavarian bondage chicken\u00a0<\/b>is tender and moist. It tastes curry, and similar to\u00a0(my companion said)\u00a0lap cheong<\/em>. But at some points, there is an offensive\u00a0smelly aftertaste, almost blue-cheese-sque. I adore\u00a0blue cheese, but this one is too\u00a0pungent for me, like a rotting carcass. Still, an enjoyable and lovely dish for most parts.
\n\"Zott's<\/p>\n

For\u00a0dessert<\/strong>, the\u00a0kaiserschmarrn, sisi style <\/strong>($24),\u00a0is a\u00a0must order.\u00a0<\/strong>It is first baked in the oven for 20 minutes where it fluffs to twice its size. It is then shredded according to tradition, giving it a rustic appearance. Sugar is added and caramelized. As a result, the pillowy pancakes have an eggy aroma, almost cinnamon-like, and crispy at the edges. I’d imagine it to be\u00a0a dry bread-and-butter pudding. Comes with macerated plums and homemade vanilla ice cream. Among\u00a0the best\u00a0desserts I have lately; as my companion wanted to retain his abs, I devoured it entirely. The maitre’d recommended I return to try the\u00a0savory<\/strong> version, in Zott’s style<\/b>, which is served with pan-fried foie gras and pineapple-goose liver ice cream<\/strong>, as a starter ($29) or a main ($45).
\n\"Zott's<\/p>\n

The\u00a0decor<\/strong> is classy, dark and sexy, and the restaurant doubles\u00a0as an art gallery. Special mention to the toilets<\/b>, decorated as alpine forests, with a wall of cowbells.<\/p>\n

The\u00a0service<\/strong>\u00a0is wonderful for a two day-old restaurant. I enjoyed chatting with the friendly maitre’d. The servers wear suits but take a look at their adidas soccer shoes.<\/p>\n

Including an Italian beer, poured in an Italian, abandoned fashion, lots of foam, we paid<\/strong> $190 for two persons<\/strong>. The food is fantastic, and the experience agreeable,\u00a0but I don’t know if it is worth the price tag for comfort food\u00a0that, though a new cuisine in Singapore, has familiar echoes\u00a0in other European food. I want to return but I can only return when I strike lottery. Ok, so long, farewell, auf wiedersehen,\u00a0adieu. Adieu, adieu, to you and you and you.<\/p>\n

Zott’s Singapore<\/strong><\/a><\/h1>\n

97 Amoy St Singapore 069917
\nT: 6223 0913
\nM-F: 11am-2.30pm, 6-11.30pm; Sat: 6-11.30pm
\nZott’s Singapore Menu<\/a>
\nRating: 3.531\/5 stars
\n\"chope-reservations\"<\/a>
\n<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>","protected":false},"excerpt":{"rendered":"

Alpine cuisine, first of its kind in Singapore, by Michelin-star trained Austrian chef Lorenz-Maria Griesser.<\/p>","protected":false},"author":263488,"featured_media":26091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"New Post: 1st Alpine cuisine in #Singapore. The hills are alive, anyone? 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