Tippling Club in Singapore’s Chinatown area seems to get more famous year-on-year, consistently ranked as one of the best restaurants in the country – and across Asia. English-born head chef Ryan Clift takes the meaning of the word innovative to a whole new level with unusual, often downright weird combinations and some Instagram-worthy presentation. The cocktails are enough reason to visit too, with an in-house mixologist providing almost as much flair as what goes on inside the kitchen.
After enjoying half a decade of success on Dempsey Hill, this critically acclaimed restaurant is enjoying a new lease of life after moving to the more central Chinatown area (on Tanjong Pagar Road). This level of quality normally comes at a price, and the Tippling Club is no exception; their ‘Classic Menu’ is priced at $160++ ($260++ with wine pairing) while the longer, more flamboyant ‘Gourmand Menu’ costs $265++ ($420++ with wine pairing).
Avoiding any of the normal stereotypes associated with fine dining, the Tippling Club is bright, fresh and quirky, and takes over three shophouses on a smart street in Chinatown.
We also love the semi-open kitchen here, allowing you to see the busy team painstakingly plate each dish, which includes signature creations such as miniature cheese cakes bottled up in prescription bottles, omelette with smoked eel and caviar and the very strange beetroot, horseradish and sorrel juice.
To get the full Tippling Club experience, it’s best to try one of the tasting menus, or go for one of the more affordable set lunches ($43 or $58 for two/three courses). Here are some of the highlights at Tippling Club:
Classic Menu:
Kingfish Carpaccio with yuzu, cucumber, back radish; Scallops with purple garlic, parsley root; Red Snapper with lime tofu, green curry, tom kha veloutte; Kangaroo with liquid onion rings; Chocolate Aero with port and lyo honey
Gourmand Menu:
Snow Crab with liquid onion ring, crème fresh; Razor Clams with purple garlic; Good Bye WD-50 (foie gras with plums); Bacalao (confit egg yolks with bone marrow jus and sea herbs); Lobster with baba ganoush, cauliflower; Mangalica Pork Belly; A4 Toriyama Wagyu Beef; Tippling Cereal (with wild strawberry ice cream, strawberry milk and granola
Cocktail Menu:
Almond Haig Fizz - almond milk, single grain whisky, maraschino, citrus ($22); Wake Me Up Fuck Me Up - vsop cognac, whisky & honey spirit, chocolate bitters, espresso ($23); Purple Drank - vanilla & raisin spirit, curacao, candy gomme, raspberry citrus ($23); Jersey Lightning - whiskey, green apple, cinnamon, vanilla, citrus ($20); 7:23 - single grain whisky, coconut water, citrus, fino sherry (world class 2015 ($20).
