Tippling Club Cooks Up Inspired Culinary Creations for New Tasting Menus

November 21, 2016

Tippling Club Cooks Up Inspired Culinary Creations for New Tasting Menus

Singapore, 21 November 2016 – As Singapore’s dining scene continues to evolve, so do the menus at the award-winning Tippling Club. After three successful years at Tanjong Pagar, Tippling Club has changed up its dining offerings under the creative direction of Chef-Owner Ryan Clift, with the assistance of new British Assistant Head Chef Ayodeji Adeyemi (fondly known as Chef Ayo).

Chef Ryan Cliff

Chef Ayodeji Adeyemi

Recognised for its innovative, ultra-progressive cuisine and cocktails, Tippling Club was ranked 12^th best bar in Asia by Asia’s 50 Best Bars and 31^st best restaurant by Asia’s 50 Best Restaurants earlier this year. With a host of prestigious accolades under its belt, Tippling Club continues to imbue its top-notch dining experience with a sense of renewed excitement and a touch of finesse through its food and drinks.

“It’s been a long yet fulfilling journey with Tippling Club since our beginnings at Dempsey Hill eight years back. We’ve achieved so much and are now on the radar of the world’s culinary elite. I’m extremely proud to have played a key role in elevating Singapore’s dining scene. I work with a talented bunch at Tippling Club, and now with the assistance of Ayo at the helm, we will continue to push the culinary boundaries and create an ever-evolving dining experience,” says Ryan.

A mix of old and new

The new tasting menus at Tippling Club are an exemplary display of Chef Ryan’s brand of modern gastronomy stemming from an illustrious 21-year career, working with some of the world’s best chefs including Marco-Pierre White, Peter Gordon, Emmanuel Renaut, Shannon Bennett and Raymond Capaldi.

Be whisked away by uncompromised quality and innovation through the Classic menu (S$170++ for five courses; S$275++ with pairing) or the Gourmand menu (S$270++ for ten courses; S$430++ with pairing). With a selection of snacks and pre-desserts complementing either experience, diners can expect to be blown away by an unforgettable adventure of gastronomic proportions.

Both the Classic and Gourmand menus cleverly showcase Chef Ryan’s modernist culinary artistry with exciting new creations born out of Chef Ryan and Chef Ayo’s collaboration at the helm.

A slice of life

On the cuisine at Tippling Club, Ayo comments, “Cuisine at Tippling Club is purely an expression of our own life experiences, and this is what Chef Ryan lives by. We love creating dishes that are personal to us, and what we serve here cannot be found elsewhere. Tippling Club has always had its own definitive style and that’s something we pride ourselves on.”

And with Chef Ryan’s life experience brings to fruition the delectable Chilli Crab, a dish with Alaskan king crab as its key ingredient, served alongside a confit egg yolk and the quintessential mantou. Drawing inspiration from one of Chef Ryan’s favourite local dishes, Tippling Club’s Chilli Crab hits all the right spots with a familiar tangy sweetness that all Singaporeans swear by. Flavours converge in a sweet yet savoury Foie Gras, where the decadent French classic is reimagined in a nutty and fruity makeover of cucumber, dates, walnuts and textures of apple.

On top of its tasting menus, sneak time in amidst the daily grind and visit Tippling Club for its set lunch menu. Guests may enjoy a mid-day treat with a two- or three-course meal at S$46++ and S$60++, respectively. For a spot of added indulgence, Tippling Club also offers a five-course tasting lunch menu at S$95++.

Tippling with tipples

Recently awarded the Winner of New World Wine List of the Year at the 2016 World Gourmet Summit Awards of Excellence, Tippling Club prides itself on an impressive wine list specially curated to complement the flavours of its ever-evolving spread. The restaurant-bar has also been making headlines with its all-new Sensorium cocktail programme that evokes cherished memories through the sense of scent.

The updated Classic and Gourmand menus are available from Monday to Friday during lunch and dinner service hours; and on Saturday during dinner service hours only.