Tippling Club is a modern gastronomy that offers affordable fine dining to the neighbourhood in order to become a more flexible, everyday dining and drinking destination. With its new location at 38 Tanjong Pagar Road, it combines the conception of a bar, dining room and upstairs private dining room. At this new location, Tippling Club continues to provides award-winning cuisine with world-class cocktails, by using the best ingredients and textures to create an authentic dining experience.
The award-wining English chef Ryan Clift gained his experiences at Marco-Pierre White, Peter Gordon and Melbourne-based Raymond Capaldi, while developing a distinct culinary style that is modern, global, playful and fun.
Known for its experimental, ultra-progressive cuisine and cocktails, Tippling Club was ranked 36th in Asia’s Best 50 Restaurants in 2015, 45th best bar in the world by The World’s 50 Best Bars in 2013. Miele named The Tippling Club Asia’s 12th Best Restaurant in its Asian dining guide. It was also named Restaurant of the Year and Coffex Bar of the Year at the Singapore World Gourmet Series Awards of Excellence 2013.
Tippling Club offers valuable tasting menu priced at $160/$260 (with wine pairing), and $130/$230 for vegetarians. Budget diners can choose to come for lunch with a 2-course set lunch at $43 or 3-courses at $58.
Kicks off with some interesting but delicious snacks. The Singaporean Curry Mousse with rice puffs and chili has a lovely curry flavor, with a fluffy, smooth texture with a crunchy conflict of the rice puff, it wonderfully whet our appetites.
Charcoal Pepper with soy wasabi was deep-fried peppers coated with charcoal dust, which has a very crispy skin and not oily, the pepper insides was very sweet. The soy wasabi was really goos to serve with!
The next snack was tomato juice with olive oil and basil, it was quite interesting that the blobs of green basil finally rises to the surface. It looks bland in taste but was very refreshing.
Gin Cured Ocean Trout with 5 texutures of apples, citrus essential oils
The trout was nicely trout and perfectly kept its freshness and flavor. Coupled with 5 different textures of apples and citrus essential oils, the entire dish looks extremely mouthwatering and it was indeed delicious.
Confit Ham Hock & Foie Gras Terrine with sourdough
The next appetizer tastes as good as it looks. The terrine itself was rich and smooth, so obessed with the foie gras infused by the ham hock, which greatly lifted the flavor and added another texture. The vegetables and pickles on the side made a nice balanced. It also comes with a slice of homemade sourdough in a gunny bag, however it was too dry and stiff for my liking.
Braised lamb Shoulder with baba ganoush, cauliflower and raita emulsion
Move on to the mains, the braised lamb shoulder with baba ganoush, cauliflower and raita emulsion was juicy and melt-in-mouth tenderness, baba ganoush and raita emulsion lifted the flavor to another level. It was so flavor and enjoyable, definitely a top pick.
Barramundi with caramelised yogurt, celeriac quinoa and jus noisette
If you are craving for something lighter, go for the barramundi. The fish itself was high in quality, very tender and juicy, with a perfectly grilled crispy skin. Side with caramelised yogurt, celeriac quinoa and jus noisette, the entire dish was very healthy but really delicious.
Mango Weiss Bar, fresh mango, mint
The dessert was impressive as well. Love the presentation of all the dishes here, although i’m already full when the dessert came to the table, i couldn’t stop mouthwatering again. The mango weiss bar has a strong mango flavor, it was creamy yet refreshing. The combination of fresh mango and mint brought a nice aftertaste.
Fresh Honeycomb with goats milk ice cream, toasted hazelnut sounds a bit too ‘sweet’ but it was actually very delicate. The texture of silk ice cream and toasted crunchy hazelnut perfectly combines with each other, with a lovely zest and texture of the honeycomb, definitely a sweet ending.
Coffee and tea with some luscious petit fours: lemon pound cake, donut and dark chocolate cake. The donut with a palm sugar filling was quite impressive, which reminds me of the local dessert Onde-Onde.
We went there on the day of the announcement of Asia’s Best 50 Restaurants 2015 – right before the announcement. It was ranked at No.23 in 2014 but dropped to No.36 this year. Even so, we enjoyed Tippling Club a lot – nice presentation, texture, and flavor. Among all the award-wining fine dining restaurants in Singapore, Tippling Club has a more relax and hommie ambiance with more affordable food. While we hope their service can be improved in the future. For the food, i am certainly willing to come back.
Address: 38 Tanjong Pagar Road Singapore 088461
Tel: 6475 2217
Hours: Monday-Friday, 12-3pm, Monday-Saturday: 6-11pm, Close on Sundays