Tippling Club in Singapore moves to cosier digs. The food remains awesome!

Posted on December 20, 2013 by Aun

Ryan-in-new-tippling

Singapore’s hardest working chef, Ryan Clift, has moved his ultra-chic bar-cum-fine-diner into 3 shophouses in the heart of Chinatown. With the move, he has also reprogrammed his offers. While the old space offered 42 seats around a “C” shaped counter, the new Tippling Club has separated the drinking area from the dining. The bar, located at the restaurant’s entrance, seats 32 people while the dining room seats just 22. Gone also is the all-counter seat dining configuration for diners. You now have a choice to sit at proper tables or at one of eight bar seats that face the pass (i.e. the area from which food is inspected before being sent out into the dining room) and the main kitchen.

new-tippling-bar-wide-view

The bar offers a range of snacks to go alongside Tippling’s famously inventive and modern cocktails. It also stays open from midday all the way to midnight – making it the perfect place to duck into for an afternoon, alcohol-induced “meeting.” With the move, the restaurant is now open for lunch everyday, and has also launched an early evening 3 course set dinner (available between 6pm-8pm). Diners arriving after eight will be presented with a choice of one of Ryan’s two signature tasting menus.

Patrons that want to show off a bit or are looking for somewhere really special to entertain can apply to host a dinner in the restaurant’s R&D kitchen, located upstairs and kitted out like a mad scientist’s headquarters. As of the new premises’ opening (on 18 December 2013), the R&D kitchen wasn’t open yet. But it should be soon.

While the restaurant has moved, Chef Clift’s challenging, refined, inventive Modern European cuisine has remained the same. Although that in itself is a lie, because this is one chef that has never been satisfied to stick with and repeatedly serve the same food for too long, no matter how popular those dishes may be. Clift has endeared himself to critics, peers and fans through his almost obsessive curiosity and drive to innovate new flavours, ideas, processes and recipes, all for both his own passion and the enjoyment of his customers.

My wife S and I had the pleasure of dining at Tippling Club on its first night in its new home. The meal was exquisite. S declared it the best food Ryan has ever served her. And I have to agree. We had a great time, with incredible food and, for me, plenty of wine. In such, I can’t even begin to describe every single course I ate. I did, though, take pictures of everything we were served, which you can find below, along with a few notes and observations.

new-tippling-cured-ocean-trout
Cured ocean trout. Nice little amuse.

new-tippling-chicken-curry
Local chicken curry. Curry espuma. Ryan captures the flavours in a Hainanese chicken curry perfectly, proving he’s really gotten to know local tastes. I loved this dish.

new-tippling-charred-pepper
The signature amuse here–charred bell peppers with a soy dip.

new-tippling-truffle-styro
Truffle styrofoam. Seriously.

new-tippling-smoked-quails-egg
Smoked quail’s egg. Yummy.

new-tippling-beef-tendon
Beef tendon presented as a light cracker. Very cute.

new-tippling-tomato-water
A shot of tomato water sipped through a straw with basil oil.

new-tippling-omelette
Amazing omelette with home-smoked eel. I adored this and marveled at the technique.

new-tippling-cauliflower-cheese
Cauliflower with a cheese sauce that was emulsified with a sound-wave machine. No kidding.

new-tippling-huber
One of the Tippling signature wines, a lovely Austrian Gruner Veltliner by Huber.

new-tippling-foie-gras
Foie gras cream with cold confit apple and a spiced biscuit. Perfect dish.

new-tippling-monkfish
Roasted monkfish with green curry and lime tofu. I am a big believer of green curry with seafood so this was right up my alley.

new-tippling-lobster-pork-belly
Lobster wrapped in jamon iberico and pork belly with leek and fennel. Surf and turf at its finest.

new-tippling-cured-omi-beef
Artichoke, burrata and omi beef. Seriously outstanding dish. Plus it had sea grapes, which are one of my all time favourite little foods.

new-tippling-cheese-course
Goat cheese with jamon, pear, puffed quinoa, artichoke and goat’s cheese.

new-tippling-coconut-sorbet
A coconut sorbet with locally picked herbs.

new-tippling-walnut-ball
Banana ice cream ball.

new-tippling-strawberries-and-cream
Strawberries and cream.

new-tippling-cheesecake
Cheesecake prescription. So cute and so damned tasty.

new-tippling-dessert
White chocolate and pineapple ball.

new-tippling-milk-and-guava
Dehydrated milk with guava served on a metal rod. You are asked to eat this right off the spike.

new-tippling-walnut-ice-cream
Walnut ice cream with hazelnut, berries and balsamic.

new-tippling-white-chocolate-wine
White chocolate frozen air with gluhwein.

Twenty-two courses. Almost all of which were perfect.

I loved the food (obviously). And I loved the new space, which feels homey. Where Tippling was once a place I’d drop into on special occasions, the new Tippling (and especially thanks to the bar menu) is a place I’d be happy to frequent weekly. It is, as S also put it, a really special place that stands out in a very crowded market, for many reasons, top of which are its imaginative, perfectly executed food and its comforting and casual ambience.

Tippling Club
38 Tanjong Pagar Road
Singapore 088461
Tel: +65 64752217

About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his bouncing baby boy!

What Others Are Saying

  1. Michelle Dunner December 20, 2013 at 9:48 am

    The truffle ‘styrofoam’ looks incredible. Have already secured a table for my next visit to Singapore in March. Can’t wait.

  2. Dennis December 24, 2013 at 10:08 pm

    Looks Amazing. I must make a mental note to go down soon.

    Merry Xmas and Happy New Year:)
    Dennis

  3. Beverly January 2, 2014 at 8:30 am

    Hi, was this a sponsored tasting? Sorry but I do like to know when bloggers are writing reviews on behalf of the restaurants. Thanks!

    • Aun January 2, 2014 at 9:10 am

      Hi Beverly, if you read our site’s editorial policy, you’ll note that we almost never allow our writers to accept hosted tastings. I paid for this meal. I believe in supporting restaurateur and chef friends, not in freeloading off of them.

      • Beverly January 3, 2014 at 3:28 pm

        That’s great Aun! Too many reviews nowadays are actually advertorials by food bloggers, which is not a crime if they would just disclose this upfront. A glowing review is usually a giveaway that it was a sponsored feature, and in this case I thought to check since the Hungrygowhere reviews weren’t as positive (not that I would rely too much on HGW reviews….). Anyway I’ll be sure to check out the Tippling Club in its new digs then.

        • Aun January 3, 2014 at 5:15 pm

          Thanks. You do realise that HGW also charges restaurants for good reviews these days. Not a reliable resource at all, if you ask me.

  4. c February 14, 2014 at 2:45 pm

    can you please the rough pricing of the meals there?

    thanks!

  5. Alan March 13, 2014 at 9:28 am

    Not sure how we missed this excellent write up on Tippling. Thanks Aun Koh for the sterling review on the space. we look forward to seeing more of your review soon… sincere thanks from all of us at #greymatters!
    cheers,
    Alan

  6. Pingback: Food Digest for March 2014 | Kenneth Tiong eats

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