Tippling Club: 4 best reviews in 1

Tasting’ is referred to as degustation in French. You might think of it as a menu full of different things to try. There are restaurants that pair each meal with a complementary wine or beverage, such as a chef’s tasting or degustation dinner.

In this case at Tippling you have the Chef’s serving and explaining each dish as they come, you can then ask the crew what pairs well with that dish and hey presto you have your degustation menu. 

It might not just be wine, it could be Tippling Club cocktails as well as a perfect bedfellow for certain dishes they serve.

For some reason I cannot fathom out why it has not yet received this accolade, but it seems they have not yet got that star.

They are in the Michelin Guide though and Michelin quotes the following;

Ryan Clift’s discreetly signed flagship restaurant is dominated by a long kitchen counter, which is where most diners choose to sit so that they can engage with the chefs and watch them in action – lunch is a simpler affair, so come for dinner to fully appreciate their ability and ambition. They embrace all the latest techniques to produce quite elaborate and exciting dishes with some challenging combinations of flavour and texture.”

It’s a cracker and I’ll probably be shot-down-in-flames by Chef Ryan, but this is what I heard.

He was coming up with the menu concept and the pairings of wines and Tippling cocktails with the food. He sketched the horizontal line, and the verticals are the courses and pairings…

Hey presto the logo.

There is also a strong rumour that many Tippling Club stalwarts don the logo as a tattoo as demonstration of their devotion to the Tippling Club ethos, brand, food and crew.

Japanese Koji is a type of cooked rice infected with Aspergillus Oryzae, a common mold found in the country’s soil. The mold produces enzymes that decompose the rice’s carbohydrates and proteins, causing fermentation to occur. 

Cooked grains are inoculated with culture and then used to create Koji rice. After that, the grains are placed in wooden trays and let to ferment for up to 50 hours in a warm, humid atmosphere. However, don’t let the moldy rice scare you.

In addition to digesting carbohydrates and proteins, Koji also produces sugars and amino acids. There are a variety of fermented Japanese culinary items, such as mirin, sake, soy sauce, and miso that employ it as a starter (meaning an ingredient that kickstarts the fermentation process). Soybeans, salt, and water are added to koji rice, which begins the fermentation process, resulting in thick, pasty miso that has a distinct flavour profile combining saltiness, sweetness, and umami.

In this instance Chef makes a liquid and marinates the steak, which has the same effect as dry-ageing.

You can buy Koji Rice on the likes of Lazada. Give it a go?

Monday through Saturday, 12 p.m. to 10:30 p.m., the restaurant and cocktail bar is open. Wednesday and Sunday they are closed.

The restaurant accepts reservations for lunch and supper.

The cocktail bar does not require any kind of reservations. Take a simple stroll in.

To book use their on-line service, note there is a cover-charge to secure the booking;  https://www.exploretock.com/tippling-club/

It’s only Tippling Club Cocktails that you can get your hands on at home, folks.

They are using Oddle as the delivery partner. You can order from their Website here; https://tipplingclub.oddle.me/en_SG

Tippling Club is in the heart of one of Singapore’s cool and hipster locations, with many bars and restaurants surrounding it on Tanjong Pagar Road, Duxton Hill, Teck Lim Road and of course ChinaTown.

But, I’ll say it again, they are the best food on Tanjong Pagar Road, and your must-try.