The award-winning restaurant Tippling Club welcomes its 14th year of service in Singapore with boundary-pushing new menus for lunch and dinner. The new menus were developed by mastermind duo, Chef-Owner, Ryan Clift and Head Chef Ayo Adeyemi, who continue to combine a skilful mix of genius and surprise to the venue.
Tippling Club Team – Andrew Loudon, Ryan Clift and Ayo Adeyemi
The latest prix fixe menus for lunch (S$110++) will rotate on a fortnightly basis, with each menu carefully curated with key ingredients freshly procured from around the world. The multi-course menu comes with four snacks, five main courses, pre-dessert and petit fours. The menu takes on Tippling Club’s unique style of modern gastronomy with unexpected flavour pairings and compositions attuned to a curated wine list. In innovative Tippling Club fashion, the tasting menus imbue a sense of excitement and a touch of theatre for guests to relish.
Expect the culinary bar to be set high as guests enjoy courses inspired by ingredients from Clift’s extensive network of food producers in Southeast Asia, Japan, and Europe. Depending on the season and the ingredients, the Tippling Club team creates crowd favourites like their innovative foie gras that is freshly piped and served as cream atop a spiced gaufrette. Each course retains the venue’s experimental yet refined spirit since its opening in 2008 in its original location in Dempsey.
Sakura pork loin, black sesame, watercress emulsion, micro turnip (Tippling Club, photo credit Anil Riard)
After Singapore’s circuit breaker period in 2020, Clift decided to remove the à la carte lunch menu to focus on a more dynamic, ever-evolving tasting menu to elevate the guest experience. The direction rings true to the initial concept of Tippling Club by Clift who sought to create a versatile venue that had an equal share of bar and restaurant space, and both spaces could share techniques, equipment and ingredients to create a refined dining and drinking experience without the haughtiness. Clift wanted a venue that stripped away dated wine selections, white tablecloths, and classical music, maintaining a casual atmosphere that lets the dishes take centre stage. With a strong focus on originality, the team works hard to create dishes that cannot be found anywhere else in the world. Adeyemi and Clift use a blend of modern gastronomy culinary methods and a mix of their own personal styles to create their fortnightly masterpieces.
Tippling Club Exterior
In 2008 when the restaurant first launched, its recognition skyrocketed as it first rose to the ranks in Asia’s Top 20 Restaurants in The Miele Guide. After six years in the lush enclave of Dempsey, the team moved into their current Duxton Hill location in 2014. Over 14 years, Tippling Club has been a pioneer in reinterpreting the fine-dining experience and making it approachable and entertaining to all guests, gracing renowned lists including Asia’s 50 Best Restaurants, World Gourmet Summit and more.
“14 years strong, and we still want to keep everyone on their toes when they dine with us. Tippling Club never has been one to keep stagnant, we want to evolve and develop with the times continuously”, says Chef-Owner, Ryan Clift. “Our new menus are nothing short of creative and we hope that with every visit, guests will be treated to a new experience from the last time they visited”.
