With the arrival of Tippling Club, the local presence of molecular gastronomy just got bigger. Tippling Club extends the concept to drinks too, and produces sci-fi-like cocktails. The restaurant achieves the right molecular gastronomy vibe with its chic counter seats, open kitchen, dimly lit, minimalist décor and arty, ink-blot style menus. The menu for now comprises three elaborate degustation menus, a five-course, 10-course and 15-course—with each course paired with a different drink. We had the five-course—beginning with pizza parcels paired with a gin, campari and sweet vermouth cocktail, then moved on to chicken and chips (chicken fat fried into light crisps) paired with a plum liquor cocktail in a test tube; and scallops with onion puree and aqua-fied cubes of basil paired with white wine, Wagyu beef cheeks with mashed potatoes wrapped in a blowtorched beetroot film, paired with red wine; and finally, a chocolate mousse and ice cream with pineapple and saffron bubbles scooped from a trough, paired with their Pharmacy cocktail that arrived with liquid in a syringe and a bright green capsule. This is fun, adventurous dining. Coupled with cheerful, professional service, and personal touches like a pot of chocolate tea leaves to take home, this restaurant is definitely worth checking out.
It's hard not to love Chef Ryan Clift's molecular degustation restaurant, with an ever-changing menut that consistently impresses. Under the deft hands of Paul Gajewski, you'll find a slew of amuse bouche and palate cleansers before even embarking on the Classic six-course or Gourman 12-course tasting menu. Everything is conceptual and presented in kooky vessels, but the food is always a rave. Don't forget about the equally interesting cocktails, too.
The buzz: Chef-owner Ryan Clift says hello to Tanjong Pagar at Tippling Club’s spanking new space.
The vibe: If you visited them at Dempsey, you’ll remember seeing a lot of steel and glass. At the new outlet, it’s a complete transformation. Warm, cozy, and inviting sum the vibe up, with lots of wood, pleasing greens, and three separate sections—a bar, an intimate dining space, and another dining area in front of the open kitchen.
The food: The tasting menu concept remains the same but new items have been added to both the classic menu (six courses from $160) and the gourmand menu (12 courses from $265), including foie gras apple—foie gras purée accompanied by apple in a variety of forms (freeze dried, fluid gel, dip, cold confit dice). A la carte options are also available, such as scallop ceviche with celeriac remoulade ($19).
The drinks: New cocktails have been added, like Night Shift at the Potato Factory ($20), a mix of potato vodka, sky whiskey, roast potato skin and espresso. Tippling Club’s very own wine and Champagne labels, produced by makers like Casa Freschi, are also on offer.
Why you’ll be back: Clift’s molecular gastronomy remains a sight to behold, plus the menu changes regularly. Also, look out for the new customizable lunch tasting menu, to be launched very soon.
|Address:||Tippling Club, 38 Tanjong Pagar Rd., Singapore, 088461 Singapore|
|Cuisine:||European, Molecular Gastronomy, Tapas|
|Open since:||August, 2008|
|Opening hours:||Mon-Fri noon-3pm; Mon-Sat 6-11pm|
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