Tippling Club Review 2022
Let's hear from Chef Ryan Clift & The Tippling Club
Tippling Club's Awards & Accolades
Asia’s 50 Best Bars #17 2021
No. 27 – Asia’s 50 Best Restaurants 2017
Nominated For Best International Restaurant Bar 2020 – Tales of the Cocktail
Frequently asked questions about Tippling Club Tanjong Pagar, answered by ISLIFEARECIPE-dia...
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.
Let's check out that food from Tippling Club menu 2022, shall we...?
Steamed Brioche, Manchego, Iberico Jamon – POP these goes when you throw them in your mouth. The brioche explodes releasing the molten Manchego cheese to hit your palate and then get a lovely savoury saltiness from the Jamon.
Potato, Tobikio, Black Truffle Creme Fraiche / Wagyu Beef Tartare Tartlet, Confit Yolk, Rakkyo Zuke – two tasting courses on the same plate.
The potato is going to hit you with textures and little pops and crunches going off all over the place.
Whereas the Wagyu tartlet is more savoury and sour on the flavour front than textural. What a zing yang.
Chilled Tomato Gelee – AKA ‘the palate cleanser’ before the mains.
This dish is almost like a sherbet sorbet, but it is a tomato gelee. It really does an incredible job of refreshing your taste buds whilst also giving them a good dousing in super-delish tomato & herb yumminesss.
Hokkaido Scallop, Purple Garlic Soup, Milk Braised Parsnip
No photo sorry, so you need to watch the YouTube to see this dish and hear Chef Ryan himself explain the insane process for producing this stunner.
This includes 7, yes SEVEN, blanches of the Purple Garlic in White wine (fresh each time). 2 ingredients only in the soup delivered a unanimous WOW from our table.
Foie Gras Cheesecake, Amaou Strawberry, Iranian Pistachio – this is one unctuous bad-boy. The foie is smooth, so smooth you’d think it literally was a mousse. Not one over-powering liver overtone but you absolutely know it is foie gras. So clever.
Kingfish, Sour Cherry, Radish, Myoga, Dashi – Sad to say I had to draw the line here and did not touch it due to my continued dislike over piscatorial dishes. I just knew that Kingfish is not going to be one for me and ‘donated’ it to Frenchie who wolfed it down in the blink of an eye.
Koji Cured Sirloin, Morels, Spinach, Porcini Puree, Perigourdine Jus – What. a stunner of a dish, to look at and to consume. This is deep in flavour. Like really deep, earthy, intense, unctuous flavour. It is in one word – decadent, and I LOVED IT!!!
Not a sniff on Chef Ryan's delectable offering, but...
If you’re wondering what Koji is, have a little watch of our YouTube recipe for Koji Rice Dry-Aged Wagyu.
It is an incredible process to get dry-aged beef using the fermented rice as the ‘agent’ to dry-age, not sticking it in a dry-age fridge for 90-100 days, nope this takes single-digit days to get the same outcome…
And here come the THREE desserts as part of the lunch...
Yes, I only got photos of two. Sorry.
Bounty Paradiso, Coconut, Milk Chocolate, Kaffir Lime Cream – KAPOW!!! I am not really a dessert guy, but man this one got me. Like a deconstructed Bounty Bar on steroids. Savoury & citrus all in one. Almost like a solid cocktail you’d have on the beach.
Tippling Club Cocktails
The Tippling Club Bar churns out incredible cocktail offerings and a wide wide variety of wines, many of which are sourced to pair with the the food on the menu.
Occasionally they do special drink events and create a menu around like that, as they have done recently with English Gin and most recently with Rum.
Today we paired a couple of bottles of delicious white wines which were perfect bedfellows to the food, as recommended by the Sommelier who is always on point, beers and a couple of wicked cocktails.
My mate Frenchie got me into these. WOOF!!!. t is such a nice cocktail, so very refreshing but comes with a punch, right about when you stand up.
I believe it contains something along the lines of; 1 oz. Reposado Tequila, 1 oz. Blanco Tequila, ¾ oz. Fresh Lime Juice, ½ oz. Orange Liqueur, ½ oz. Orgeat Syrup
Pharmaceutical Stimulant #2
Whisky, espresso liqueur, cold espresso.
Oh man, heavenly!!!
I have to show you this about Tippling Club Cocktails...
I was quaffing that Pinky Gonzalez and I noticed something on the ice-cube as the sour cherry leaked some juice. Hold on a minute, surely not, OMG, yes it is…
They have stamped the Tippling Club logo on their ice-cubes. That is INSANE!!!
Tippling Club Menu 2022 Menu and Pricing - Lunch Tasting Menu
What a cracking menu. This is umami all over the place and a monster degustation as Chef Ryan is taking you on a journey of;
- Eating with your eyes as those stunning plates arrive, and you can’t help but savour every mouth-watering morsel as it is presented to you
- Then the nose takes a barrage from those unctuous wafting aromas, and as a result you are assaulted by a torrent of delectable scents and everyone brings the plates up to maximise the experience
- And finally, the bite and flavour bursts as well as the textures hit you in a delightful way.
At $110++ for this menu it is truly exceptional value, in my humble opinion. To be served the exquisite plates above, so many plates in fact, for this money is brilliant.
The crew are artisans of their craft and I view this as a bargain to dip a tasting toe into their world in such uber-cool surroundings on the pricy neighbourhood of Tanjong Pagar..
A little known thing perhaps about the Tippling Club in 2022 is that they have MERCH
Yes you can buy your very own Tippling Club Hot Sauce. I have had some of this and used it in anger already. It is seriously good and will go with pretty much anything, but a call out is to have it with BBQ lobster tails or BBQ King Crab Legs. It is INSANELY GOOD.
You can order yours here; https://tipplingclub.com/collections/merch
Here’s a dish I did for a ChillaxBBQ on a yacht, just splendid.
Our conclusions about Tippling Club 2022
Exceptional, in a word.
I always pinch myself for leaving it so long in between having a dining experience with Chef Ryan and the Tippling Club crew. I looked back and we have done Tippling Club Review for 2019 & Tippling Club Menu for 2021, and partook of that incredible cooking Masterclass with Chef Ryan in the same year.
I have also just realised I have never actually had the infamous Tippling Club Gummy Bear, or given a Tippling Club Dinner Review or had Tippling Club Delivery. It has always been the Tippling Club Lunch for me with Tippling Club Cocktails thrown in there.
AKA – boozy lunch!!!
Tippling Club continues strongly into 2022 its heritage of matching award-winning cuisine with world-class cocktails by exploring the extremes of ingredients and textures to create an ever-changing dining experience. Chef Clift’s contemporary cuisine is fun, and delectable all at the same time, now there’s a skill.
A bar, a dining room, and even seats overlooking the kitchen are all part of the Tippling Club Tanjong Pagar Road. It’s a great place to observe the chefs at work.
In my humble opinion, you’ll struggle to find a better set lunch Singapore, it IS what to eat at Tanjong Pagar, and it is the BEST food on Tanjong Pagar.
So come and see Chef Ryan and the Tippling Club Crew and sample that 2022 menu. It is seriously so very good. I will call out my suggested MUST-HAVES;
- Hokkaido Scallop, Purple Garlic Soup, Milk Braised Parsnip
- Koji Cured Sirloin, Morels, Spinach, Porcini Puree, Perigourdine Jus
As Chef Ryan states; “You’re only as good as the last meal you cook!!!”
Well, he keeps knocking it out of the park, so he is bloody good in my reckoning!!! What a cracking lunch, as always.