"Zucchero" is a sweet crystalline substance that makes everyone happy. Okay, it really is just the Italian word for "sugar". Adding an extra “c”, ZUC.CCH.ERO aims to bring extra creativity to the table and begin a new concept for desserts.
Utilizing basic ingredients and incorporating elements of art and science, the menu is highly sugar-dosed and offers a list of brewed fruit teas, house signature cocktails and drinks on top of desserts.
We loved the Rolex Ball which was basically a caramelized sugar sphere encapsulating a mango pomelo sago dessert. Crack open the ball and what you'll find is a cold and refreshing combination of sweet mango pieces, mango juice, pomelo flesh, evaporated milk ice cream and a few lumps of sago.
Mango, Pomelo & Grapefruit, Mango Juice, Evaporated Milk Ice Cream, Sago
The Rainforest looked even better with a most-loved blood orange sorbet and delicate accompaniment of pistachio tuile, baked thin and crispy like a sweet wafer.
Green apple & common fig, blood orange sorbet, pistachio tuile, jasmine tea jelly
To follow, we were surprised by the tofu ice cream which was exceptionally smooth and rich in tofu flavour. The presentation was spectacular and the yuzu wine foam was notably tangy and light.
Tofu Ice Cream, Brown Sugar Tuile, Longan, Yuzu Wine Foam, Sweet Olive Jelly
The struggle when choosing between the matcha and sweet potato cheese tarts was real. The matcha cheese tart was a little overpowered by the cheese yet the yuzu sorbet on the side was amazing. Likewise, the Okinawa potato had a half-baked molten centre, and better richness. Both of them were well executed without a doubt.
Uji Matcha Lava
Matcha Cheese Tart, Yuzu Sauce, Yuzu Sorbet
Sweet Potato Cheese Tart, Toffee Sauce, Red Bean Ice Cream
I also recommend trying their signature cocktail Bellini, mixed with sweet champagne and real grapefruit puree.
Website / Tel: 3427 9828
Open Hours: Wed-Sun 15:00-00:00