COCONUTS HOT SPOT — If you’ve been making regular visits to Zouk this year to bask in the nostalgia of your coming-of-age party-going years before the iconic Jiak Kim Street is no longer your favourite haunt, perhaps this piece of news will help ease you into its inevitable transition. Zouk Singapore is debuting its very first restaurant and bar at Clarke Quay, right by the space where the nightclub will be.
Red Tail Bar, named after the nocturnal red tail panda (because, y’know, things here only start to get happening at night), is all about ‘the drama before the party’. It’s even got a little mascot named Xiao Hong that features prominently in the space. Step inside the casual interior, past the glass box where the main entrance is, and you’ll find yourself in a dimly-lit dining area with elements of natural materials like wood and stone juxtaposed against glowing red neon lights.
Expect an Asian-inspired selection of small plates that you can share with your drinking buddies as you sip on the wide variety of craft cocktails on the menu. And no, there will not be any ‘throwing back cocktails like they’re shots’ type of behaviour here, because the drinks are meticulously mixed and they deserve better treatment than your Long Island Iced Tea jugs at Zouk (you know what we’re talking about).
Helming the kitchen is Chef Meng, formerly from Necessary Provisions cafe, who created the menu of contemporary Asian recipes with consultant chef, Ming Tan of Park Bench Deli. While the offerings here aren’t exactly proper dinner dishes, the sharing plates of small bites do add up to a pretty filling meal.
Start off with the scotch century egg ($9), an interesting twist on the classic with century egg delicately wrapped in a prawn and kurobuta pork mince that’s covered in crumbs and fried to a crisp.
Another must-try is the seabass nori taco ($29) — these mini seaweed ‘tacos’ are stacked with fried Chilean seabass, spring onion crepe, pickled kanpyo (dried pickled gourd), ginger and a dash of malt vinegar mayo. Also, they’re kind of really tasty and you might wanna order a plate solely for yourself (just sayin’).
For a more meaty plate, the coffee pork collar ($18) is an upscale rendition of the tze char fave. It’s made with katarosu pork collar doused in coffee sauce and coriander and laksa leaf pesto.
And if you’re worried about missing the famous Zouk bangers and mash, fret not, ’cause there’s a way better version here ($12). This new and improved cup features a garlic and thyme pork sausage nestled on a bed of silky smooth, buttery garlic mash — it’s a complete upgrade from the ones in all your drunken memories, trust us.
Thin crust pizzas ($25) are also on the menu — pick from standard ones like pepperoni or parma ham with truffle aioli, or go for the unexpectedly, deliciously salty yun cheong one, with Chinese liver sausage, caramelised onions, fried shallots and string cheese.
If you’re just there to nibble, do yourself a favour and order a bowl of fried chicken skins tossed in salted egg yolk sauce ($10). They’re seriously addictive. Other snacks include the blooming onion with spicy ketchup ($26) that serves four, and shoe string fries ($10) with your choice of toppings like sea salt, lup cheong and cheese or sour cream and onion.
Savouries aside, the desserts all come with a splash of liquour. Because it’s Zouk. Definitely go for the dark chocolate pudding ($12), which is sorta like a molten lava cake with a hint of sherry, covered in Baileys mascarpone whipped cream and cacao nibs. Or try the double spiked cupcakes ($12) that are soaked in Cointreau and topped with rum-infused buttercream.
Speaking of alcohol, the impressive drinks menu (co-created with Proof & Co) is divided into the four nightlife districts in Asia that it’s inspired by: Lan Kwai Fong in Hong Kong, Itaewon in Seoul, The Row in Kuala Lumpur and Jalan Legian in Bali.
Signature cocktails include Uphill Ding Ding ($20) of gin, beetroot grenadine, amaro and lemon; Wild Pearl ($18), a mix of soju, dry vermouth, sesame syrup and sesame oil; Fancy Uncle ($22), made with blended scotch whisky, Earl Grey tea, spiced honey apple syrup and lemon; as well as Pandan War ($20), a concoction of pandan-infused mezcal, agave syrup, lime and ginger ale.
But don’t just take our word for it. Experiment with the different flavours and see which ones skyrocket you to the best boozy high.
Whether it’s for pre-drinks or an early post-clubbing supper, hit up this restaurant/bar for a rockin’ good time. It won’t disappoint.
Red Tail Bar is at #01-04, Clarke Quay, 3C River Valley Rd, 6738-2988. Daily 6pm-2am.
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