When esteemed chef, Ryan Clift, decided to open his own venue, he was determined to take food and cocktail pairing to a new level, subverting convention and tradition to present a progressive culinary approach. With Tippling Club, he’s done just that and more, offering Singaporeans the chance to enjoy an ever-evolving dining experience.
The award-winning venue is owned and operated by Ryan and co-founder and chairman of Spa Esprit Group, Cynthia Chua. Combining Ryan’s eye for modernist culinary artistry with Cynthia’s firm grasp on lifestyle trends in Singapore and beyond, the Tippling Club encapsulates the demand for affordable fine dining in a relaxed setting. Appealing to Singapore’s foodie veterans and emerging gourmands alike, the venue’s immense success can largely be attributed to the seamless combination of top-tier cocktails and highly acclaimed cuisine, which are intended to trigger sensory memories and invoke a sense of nostalgia that will keep you coming back time and time again.
When strolling down Tanjong Pagar Road, you won’t miss the beautiful green and white floral exterior of Tippling Club. Taking over three shophouse units, this modern venue is as sleek as they come, with soft lime green flourishes reminiscent of its tropical Singaporean location. Inside, guests are welcome to sit up at the cocktail bar, decorated with an eclectic mix of wine bottles, or to take a seat in the experiential dining room, where purpose-built furniture and recycled materials form the aesthetic.
The multi-course menu is just as impressive as the setting, showcasing high-quality produce in a modern European style. The avant-garde cuisine can be enjoyed as
part of the classic menu of five courses, or the gourmand menu, allowing you to indulge in ten decadent courses and drink pairings. Lunch is enjoyed as two, three or five courses. No matter how much you end up eating, the perfect drink match will be waiting, as Sommelier and Restaurant Manager, Sally Humble, has worked tirelessly alongside Ryan and Head Chef, Ayo Adeyemi, to match each dish with its ideal drink pairing.
From the razor clams in purple Brittany garlic soup, enjoyed alongside a glass of French Roussette de Savoie, to the pear tartin and brown butter sorbet washed down with a sip of the whisky-based Silverback cocktail, the explosion of flavours is truly unmatched.
While the food is worthy of all its accolades, the cocktail program takes Tippling Club to the next level. Curated by Ryan and his former cocktail manager, Joe Schofield, in conjunction with International Flavours and Fragrances Inc. (IFF), the aptly named Sensorium Menu emphasises scent over spirit, creating aromas and flavours that evoke old memories and long-forgotten conversations. Options include the Campfire – marshmallow milk, burnt syrup, ash and gin – and the Leather, which pairs sweet notes of raisin, orange and vanilla with the satisfying whiff of new leather.
The efforts of Tippling Club’s team have not gone unnoticed – it was awarded the 7th spot in Asia and 3rd in Singapore in the 3rd edition of Asia’s 50 Best Bars 2018 awards. With an enormous range of smells and tastes to experience, memories to trigger and flavours to indulge in, no visit to Tippling Club will ever be the same.