Asha
Google
On entering the restaurant, we were seated in our private room, overlooking a rubbish tip and some dilapidated buildings. The table had some smudge marks, we were watched (and most likely listened to) throughout our entire meal by a camera in the corner. Even in our private room, we were continuously hearing the loud diners outside.
The first amuse bouche was very refreshing, and a good palate cleanser, however the second, an eggplant tuile cigar, was crispy for one of us, but the other one was completely soggy. The 3rd, beef tartare was excellent, with the bursts of caviar providing a welcome contrast, although a better visual contrast could have been provided by changing the colour of the plate.
The appetiser, cuttlefish tart, was also good, however somewhat too creamy and not sour.
Now we were surprised to receive some sweet, laminated pastry served with butter as bread.
The first main course, abalone, was OK. The abalone was steamed well, and not chewy, however the pairing with sweetcorn was too overpowering.
The second main course, butter fish, was extremely good, as the crunch of the fresh vegetables also added a more sour note. Sadly, the vegetables (more like herbs) seemed completely carelessly strewn on the plate, with many ending up stems on top. Also, the waiter had told us that it came with radish ravioli, however the waitress insisted they were turnip. (Maybe, this carelessness was due to the fact the chef wasn't even present in his own restaurant the day we came!)
The 3rd main course (fatty tenderloin) was also good as the rich caramel notes of the onions shone through perfectly in the onion jus.
After this rich course, we would have expected a refreshing palate cleanser, or at least for the 1st dessert to be a fresh sorbet, but we were bitterly disappointed.
The 1st dessert was a dense, white steamed bun served separately with hard (not properly cooked!) white beans in cinnamon syrup and white bean sauce with vanilla ice-cream, on a white plate. Not only was there no visual contrast, but the creamy, artificial taste of the ice-cream only amplified the rawness of the beans which ended up stuck as hard granules in my throat.
The 2nd dessert, a rhubarb and caramel 'choux' was perhaps even more deceiving. The rhubarb (red normally) and caramel (normally golden) cream on the bottom was white, again on a white plate seemed carelessly spooned on, with no care for appearance or aesthetics. Additionally, the rhubarb in the 'choux' was bland, and the only thing the dessert tasted of was the low quality milk chocolate ganache, that tasted of artificial colours and preservatives. Also, there was a fruit fly in the cream. When we explained this to the waitress, she apologised and we were told that their location is prone to attract of bugs.
Zero complex is the first Michelin restaurant we have been to that we wouldn't return to, even if paid. Looking at the past reviews, Zero Complex seems to be going downhill rapidly, as on the reviews from even 1 year ago, there is still visual contrast in the food, even if there may have been fewer courses.
In conclusion, if you do go here, I would recommend bringing a lemon, as all courses (apart from the first amuse bouche and the butter fish) were overly sweet, rich and creamy with no palate cleansers in-between.
On the positive side, the waitress was extremely observant, realising I was left-handed, and increasing the temperature without being asked when we were cold.
