Mon - Fri: 12:00 - 15:00
Mon - Sat: 18:00 - 00:00
Tippling Club is a restaurant that explores a brave concept to pursue a higher form of food and drink matching and certainly a more fun approach to traditional haute cuisine and drink service.
Pictures/Full Review Here
I’ve to admit that something I really look forward to when eating at these type of restaurants would be the array of hors d’œuvre’s/canapes that the chef would send out as pre meal snackings to ignite the dinner’s palate, which really reflect’s the chef’s creativity on a day to day basis when they snackings are made on ad-hoc basis.
The meal started off with an extremely unique syringe of chilled potato soup, where the focus of literally serving it chilled really brought out the frothiness and natural flavors of our quintessential starch, enhanced by the nuttiness of the Oscietra caviar atop the cube of compressed potato. This was followed by the curry espuma which I felt was an extremely unique take on one of our local favorites, laksa, where the espuma embodied a delightful plethora of spices, along with the crackling coconut rice crackers which resembled the use of coconut milk in the broth, where the crackling sensation of the crackers upon the slightest touch of your tongue was a real delight. The last amuse bouche was actually blow torched literally in front of me upon order, instead of being deep fried. I was left rather gobsmacked at the aftermath of the squid ink battered pepper which was stunning visually, where it honestly looked like it had came out of a deep fryer. You could say it was an extremely unique take on the conventional tempura with the splendid crunch you would expect followed by an enjoyable subtle sweetness along with the significant degree of spice that would hit you 10-15 seconds later from the Wasabi Espuma, yet not overbearing.
Tomato water as a palate cleanser before the meal duly started.
Octopus Confit, almond, garlic, parsley
Most people have the misconception that octopus tends to be rubbery, sinewy and a little heavy on the chewy side, but done splendid, the results are really pretty gobsmacking. Confit-ed then grilled ala plancha, the morsels of octopus were melt into your mouth tender while retaining its natural flavors and moisture with enough bite, while retaining the charred flavor. The aromatic garlic veloute which was extremely flavorful was extremely tasty as I wiped my bowl of soup clean for once, probably down to the fact that a really good chicken stock was used!
Smoked Eel, Braun Bread, Shallots, Mustard
First impressions were that this dish was similar to the splendid eel tiede I had at LesAmis! Smoked to perfection, the parcels of eel were packed with an intense meaty flavor you would get from devouring slices of Joselito Iberico, much to the delight of the carnivore in me. I loved how there was a stark difference in contrasting flavors here with the implementation of mustard ice cream which added some tanginess and heat, along with crunch the braun bread base gave with was somewhat between a streussel and crumble.
Bacalau, White Gazpacho, Rocket, Grapes
Derived by the Portuguese as Salted Cod, its not very often you come across Bacalau which originates from the Scandinavian/Nordic region. Texture and flavor wise, i think Alaskan Halibut comes the closest, where the piece of Bacalau was cooked to perfection using sous-vide for an extremely short period of probably 6-8 minutes, which really preserved the delicate texture while retaining the natural flavors of this ocean gem. I felt that the parma ham wraped around the Bacalau was really unnecessary as it rendered the entire dish on the salty side, while the bitterness from the arugula puree along with the tartness from the pasteurized goat’s milk really balanced the overall flavors seemingly well.
Gnocchi, Iranian Pistachio, Avocado, Heirloom carrot broth
You can say I have an unhealthy obsessions with Gnocchi. Bring me to any Italian restaurant, I’d prolly order it or even request for a gnocchi quattro formaggi off the menu. The beauty when using heirloom carrots boils down to the basis you not only get the natural sweetness that carrots encompass, but also hints of minerality, along with incredibly crisp, crunchy tender and sweet. Its really unbelievable how a dish based on a simple component can be out of this world!
Oyster, Apple, Olive Oil, Parsley Champagne
A quick first glance of this dish pulled a trigger that this was from ” under the sea” with a piece of freshly shucked Gillardeau perched atop a brunoise of green apples simmered in parsley champagne yes parsley champagne! The infusion of Italian parsley into the ever so popular pre meal apertifs gives the bubbly drink a grassy flavor which comes across as extremely intriguing, but somehow complements the fresh plump oyster extremely well by giving it a natural touch of clean/refreshing flavors.
Scampi, Jamon, Mussels, Chorizo
Again, the piece of serrano ham that wrapped around the scampi was rather unnecessary making the dish on the salty side. Nonetheless the scampi was cooked to perfection, where the real highlight of the dish was the broth of white bean casserole having the distinct flavor of iberian ham and pea’s soup, intense but extremely gratifying. Foong had made a comment that it was much of a coincidence we kept being served bean casserole’s having had cassoulet at Andre’s a few days prior
Venison, blackcurrant, whitecurrant, beetroot
If there was one dish which wasn’t quite up to the mark that night, the cut of venison was a little on the tough side where probably a longer duration of slow cooking would give the desired melt in your mouth gelatinous effective of liquefied collagen goodness perhaps? The beetroot relish felt rather heavy, along with the blackcurrant glaze that was on the sour side.
Desserts rarely leave a lasting impression on me, let alone even find favor in the first place. The various textures of pasturized goat’s milk came in three variations. A dehydrated wafer with the texture of tuille that the team spent nearly 6 months perfecting, where the rich flavors of the dairy product was rounded of with a fizzing sensation of malt in your mouth, paired with the goat’s milk sorbet with had the tartness of your conventional yogurt, along with the base of precariously handcrafted sago pearls with had a really nice hint of mint with added some much needed sprightliness. I must admit that it’s been a while where I really appreciated a sweet treat, where the concept behind the various textures of pasteurized goat’s milk is definitely highly commendable.
Hand crafted artisan petit fours in the form of your classic chocolate, peanut butter jelly, toffee and yuzu. It’s not very often you leave a restaurant, look back and say wow, what a meal I’ve had, where each and every course actually leaves you giggling like a little child when you think you really know the essence of gastronomy. The only gripe i’d probably had would be the fact that seasoning in most components of each course felt really heavy, then again its always better to have you food a little salty then bland! A meal at here definitely doesn’t come cheap, but the experience of a lifetime and education in modern gastronomy: Priceless.
Their food menu (pages 1, 2, 3) was straight forward with only 2 sets. Classic menu at $170 and gourmand menu at $270. And for both sets, one could opt for wine pairing at $275 and $430 respectively. I was keen to try their $270 menu (with no alcohol) while my friend was “Anything goes for me.”
Since it was not in our original plan to dine at Tippling Club, I enquired with the waiting staff if it was possible for us to order different menus. I felt guilty that my friend had to splurge with me lah. However, the staff was adamant that all parties at the same table have to order the same menu. On seeing an empty table beside ours, my friend jokingly asked if he could then sit at the empty table beside me so that we were sitting at separate tables (for us to order different menus). Make sense too, right? Haha.
In the end, my friend was left with no choice but to order the more expensive set menu. And with that, we started our $270 gourmand-menu dinner with:-
1) Snacks – What we didn’t expect was for a simple word ‘snack’ to comprise of many small bites. We kick-started dinner with coriander tempura paired with tom yum. It was impressive that the tom yum, although served in the form of foam, contained the slight tangy-ness and spiciness of tom yum. And that was followed suit with sandwich of chorizo, tomato sauce and olive caviar, and sushi roll where we got to ‘play with our food’ by squeezing the sauce with a bulb syringe. We were also told to use the bulb syringe as a toothpick to ‘pick’ our sushi roll up. Other snacks included smoked charred bell pepper, sakura prawn cracker and puff styrofoam with truffle oil. And for palette cleanser, we were served ‘lava lamp’ made with basil and tomato water. For this, the staff poured the liquid into the cup before us which allowed us to witness the caviar floating up. Just like a lava lamp! And despite being served many deep fried items, it’s amazing we didn’t have that sick feeling in the stomach that comes with eating too many fried items. In fact, the fried items were light, crispy and good. Yum!
Due to the (silly) 3000 characters limit, continue to read my review on other dishes here:PART2
Tippling Cub certainly deserved its spot on Pellegrino Asia’s 50 Best Restaurants 2016. Food was impressive. Every dish was also served by someone from the kitchen who would introduce the dishes. And if I did not recognise wrongly, chef-owner Ryan Clift came out to personally introduce one of the dishes too.
However, Tippling Cub being a fine dining restaurant, would hold the dishes when someone leaves the table. And sadly, my friend had to excuse himself from the table at least 3 times. So our dinner was often put to long pauses. What was supposed to be an estimated 1.5 hour dinner became a 2.5 hours dinner because service also became significantly slower after 9.45pm.
PS : I am a blogger too! Lifestyle blog, Food Blog
Presentation is highly elaborate/complicated with loads of different ingredients.
Each dish is garnished with some tasteless dark green sauce as a signature (no idea of what it is made of) or some secrete concoction based with vinegar.
All in all, you are unable to taste the ingredient of the dish.
The service is very aggressive and rude. The chef or the staff explains the ingredients of the dish in a speed impossible to understand.
For the first time in my life I was impatiently waiting for the menu to finish so I can leave to find some peace for and my stomach and my mind as the aggressivity in the restaurant is omnipresent.
The cod fish was rotten (got sick for hours after we left with a bad fish taste in the throat).
From the Gourmand menu, I only remember the foie gras dish and the babaganoush that were decent.
This is a disgrace to set this restaurant in the top 50 of the best (probably one of the worst I have been).