No.31=

Tippling Club

Singapore

On the pass:

Ryan Clift

Pastry chef:

Style of food:

Modern, global avant-garde with cocktail pairings

Standout dish:

Wild Scottish razor clams

Contact:

38 Tanjong Pagar Road, Singapore 088461

+65 6475 2217
http://tipplingclub.com/

British-born chef takes cocktail pairings to the next level

The concept: At his laidback premises in Tanjong Pagar, British-born chef Ryan Clift serves a tasting menu of fun, playful dishes created in his test kitchen and paired with a range of innovative cocktails.

What to eat: For the full experience, go for the complete tasting menu, kicking off with a range of snacks and culminating in the ‘Three textures of milk’ dessert. Wild Scottish razor clams with milk-braised parsley root are a highlight, and Clift’s “Special T” breakfast dessert comes with a bespoke cereal box and an elegant milk jug for serving.

Gadgetry: Tippling Club moved from Dempsey Hill to its current premises in 2013, and the new building houses a state-of-the-art test kitchen on the second floor. Among the equipment is Clift’s pride and joy - a sonifier capable of creating a cauliflower cheese sauce using 20,000 soundwaves per second. Guests can also eat in the private dining room alongside the test kitchen and R&D cocktail bar and lounge.

What to drink: For those visiting just for the beverages, Tippling Club presents its cocktail menu on a spectrum of sweet, sour, dry, bitter, fruity and smoky. Highlights include the ‘Pink Peppercorn Negroni’ with gin, sweet vermouth, Campari and pink peppercorn, and the ‘Can You Afford It?’ of becherovka, chamomile vermouth and citrus krug champagne.

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