The space has been converted into Capital Kitchen, offering a variety of gourmet dishes from partner restaurants
For many years, Zouk had been the go-to night spot of those who are looking for an exciting clubbing experience. But all that changed this year when Covid-19 forced it, along with other F&B establishments, to temporarily shut its doors during the circuit breaker period to contain the spread of the virus.
And while restaurants have been allowed to welcome back dine-in customers during phase two, there’s no clear timeline to when clubs could re-open for business. As Zouk Group CEO Andrew Li explains: “Unfortunately, this pandemic works against everything that our industry is about, which is social interaction.” Moreover, he admitted that it’s difficult to enforce social distancing measures on the dance floor.
The only way to survive these trying times was for Li and his team to “pivot our business model” and introduce fresh dining concepts that would thrive better in the current situation, and, perhaps, evolve even beyond the pandemic. To start, they’ve transformed Capital lounge on the second floor of the Zouk complex into a 100-seater pop-up restaurant serving a variety of tasty Asian and Western fare, as well as an impressive selection of wines, spirits and cocktails from Zouk.
Red Tail Bar’s head chef Marco Loh and Zouk’s in-house team collaborated on the menu of mostly sharing dishes. Li’s personal favourite is the signature battered fish & chips, which isn’t complete without a side of mushy peas. Other standouts include the signature royal broth congee, which is popular amongst regulars at Zouk and Red Tail Bar, as well as the Australian ribeye strips.
For groups of four to five diners, they’ve also curated the Feasting Platter, comprising ebi chili flatbread, mala chicken skin, chicken wings, truffle fries, squid pong and Australian ribeye strips.
Limited-edition offerings will also be part of the regularly-updated à la carte menu, starting with Five Guys Singapore (which is under the Zouk Group portfolio) as well as local home bakery, Paparch, which is popular for its burnt cheesecake.
While the pop-up restaurant has only been in operation for a few weeks, Li shared that they’ve received positive feedback from guests. They’ve been fully booked on weekends since the launch, which is why the team is planning to transform Capital Kitchen into a permanent concept. “It can work in synergy with the club, and the restaurant will be able to seamlessly transition into a club experience as the night goes on."