{"id":24165,"date":"2014-01-14T07:56:00","date_gmt":"2014-01-13T23:56:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=24165"},"modified":"2016-11-20T21:46:11","modified_gmt":"2016-11-20T13:46:11","slug":"tippling-club-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/01\/14\/tippling-club-singapore\/","title":{"rendered":"Tippling Club, Tanjong Pagar"},"content":{"rendered":"

\"Tippling
\nAs the\u00a0degustation menu<\/strong> (12 courses $160\/$260 with wine, 28 courses $265\/$415 with wine) is priced similar to other restaurants with higher profile, customers like me may prioritize and push Tippling Club down the list. Which is why I had not tried TC although it has been on my Restaurant Wishlist for years and although it is Miele’s 12th Best Restaurant in Asia<\/strong>.<\/p>\n

With the move from Dempsey to Tanjong Pager, Chef Ryan Cliff<\/strong>\u00a0launches an affordable set lunch<\/strong> (2 courses $42, 3 courses $57) and a\u00a0pre-theatre menu<\/strong> (6-8pm, 3 courses, $70). The\u00a0set lunch<\/strong> and\u00a0pre-theatre menu<\/strong>\u00a0consist same items except the latter comes with a glass of wine, so it may be more value for teetotalers to lunch. Now, you get to test-drive before committing to a full 28-course relationship.<\/p>\n

<\/p>\n

\"Tippling
\nWhen I entered the new restaurant, I couldn’t stop smiling. The\u00a0whimsical decor<\/strong>, which unites two spaces,\u00a0restaurant<\/strong> and\u00a0bar,\u00a0<\/strong>has lovely green accents, the floor with arabesque and rococo tiles, and the walls hang faux Jackson Pollocks–humorous and self-reflexive. The entire environment is completely different from hipster restaurants, the decor<\/strong> gels together elements that are contradictory: it is eccentric, comfortable, stylish, fun AND classy. If I ever become a millionaire, I’d ask the designer Alan Barr<\/strong> (from New York) to design my apartment. Or I can just marry him. It’s easier that way.<\/p>\n

\"Tippling
\nAt the bar:<\/strong> When the evening light streamed through jalousie windows, softly onto springbud-green seats, refracted among the hanging bottles, the air was magic. The drinks, by award-winning bartender Zachary de Git,<\/strong>\u00a0are as quirky as the decor. I had a\u00a0purple drink\u00a0<\/strong>($23, vanilla & raisin spirit, curacao, candy gomme, raspberry, citrus), which came in a medicine bottle and a box. The box even has instructions on how to consume. With raspberry, it was a delicious rendition of a cough syrup. You know addicts drink cough syrup to get high, right? Inject me another shot, doctender (get it?? Doctor-bartender?).<\/p>\n

\"Tippling
\nThe PR also recommended\u00a0Night Shift at the Potato Factory<\/strong> ($20, potato vodka and espresso),\u00a0Jolly Green Giant<\/strong> ($18, plymouth gin and pea puree), and\u00a0Friend of the Night<\/strong> ($18, bianco vermouth, bitters, citrus).<\/p>\n

\"Tippling
\nIn the restaurant: <\/strong>an open-concept kitchen. The\u00a0pre-theatre menu <\/strong>started with 3 free and interesting amuse-bouche<\/strong>: an interpretation of the local curry chicken<\/strong> in the form of foam topped with crispy rice; a “don’t-judge-a-book-by-its-cover” bell peppers in a squid-ink tempura<\/strong>, with an amazing dip that tasted like a mix of soy sauce and wasabi; and a test-tube of palate cleanser<\/strong> with pistachio, olive, etc.<\/p>\n

\"Tippling
\nFoie gras apple, with brioche in a hessian sack (or mini gunny sack)<\/em><\/p>\n

APPETIZERS<\/strong>: Between the\u00a0foie gras apple<\/strong> ($10 supplement) and\u00a0omelette<\/strong> ($10 supplement), go for the latter. While different textures of apple in the foie gras<\/strong> dish were treated in a million different ways (frozen dried, fluid, as a dip, confit apple in 18 year-old balsamic), the foie gras, laced with 8-spiced powder, was still a pate in the end. Nice but nothing extraordinary.<\/p>\n

The\u00a0omelette<\/strong>, on the other hand, was ethereal, light as a feather. The omelette’s texture was between liquid and solid, and came with charred banana shallots, house-smoked eel with joy bubbles of avruga caviar. Divine.<\/p>\n

\"Tippling
\nMAINS<\/strong>: This was a tough choice between the\u00a0wagyu beef cheek<\/strong> ($15 supplement) and Talleyrand poulet<\/b> ($15 supplement, pictured above).\u00a0<\/b>The wagyu beef cheek was alright, but it came a side so delicious it made me tear (I’ve 6 witnesses)– onion ring<\/strong>. And there was only ONE onion ring. Why? Because one ring to rule them all. (LOTR nerd joke.) Because if you want it, you’d better put a ring on it. Ok, ok, no more jokes.<\/p>\n

Because it takes 3 days to cook it. It is slow-cooked for 2 days, made into puree, and then into a gel, which is frozen by nitrogen. It is then coated by crumbs which are reduced from onion stock, so it’s onion coating onion–there is a onionnibalism (onion+cannibalism) image. When I ate it, I cried. Do I need to go on? Yes, my heart will go on.<\/p>\n

But comparing the beef cheek alone with the poulet<\/strong> (chicken en francais<\/em>), the chicken won. It was so tender there should be another category for it, but it also had the unfair added advantages of black truffle sauce and foie gras. Umami\u00b2.<\/p>\n

\"Tippling
\nDESSERTS<\/strong>: If you like zesty, sourish flavors (which I do), go for\u00a0strawberries & cream,\u00a0<\/strong>a fun dessert that looks like lollipop. But I had\u00a0Terry’s chocolate orange<\/strong> (because CNY is coming and I used to eat chocolate orange for CNY as a child). Instead of using sugar, they utilize a natural ingredient that is 30 times sweeter than sugar. Tastewise, it was ok.<\/p>\n

One small suggestion I’d like to make is to include some carbs in this Atkins meal. After the meal, I felt empty and needed some noodles. Some gratis<\/em> bread would be nice.<\/p>\n

To me, fine-dining restaurants are usually categorized into two groups: mindblowingly delicious but safe, or innovative but unsatisfying. I think Tippling Club attempts to strike a balance between the two: it pushes boundaries and there are a few unforgettable items. But with the extra supplement, the meal may come up to $95++, a little overpriced for a 3-course meal. That said, there are so many intricate, labor-intensive details that go in each dish and will take forever to list the details. Besides, I had so much fun that I may return for the degustation menu on special occasions. Readers, my birthday is in March *hint*.<\/p>\n

Tippling Club Singapore<\/a><\/h1>\n

38 Tanjong Pagar Road, Singapore 088461
\nT:\u00a06475 2217
\nLunch: M-F, 12-3pm
\nDinner: M-Sat, 6-11pm
\nBar: M-Sat, 12pm-12am
\nfacebook<\/a>
\nRating: 3.688\/5 stars<\/strong>
\n\"chope-reservations\"<\/a><\/p>\n

Thanks, Karen and Dee, for the hospitality.<\/em><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

As the\u00a0degustation menu (12 courses $160\/$260 with wine, 28 courses $265\/$415 with wine) is priced similar to other restaurants with higher profile, customers like me may prioritize and push Tippling Club down the list. Which is why I had not tried TC although it has been on my Restaurant Wishlist for years and although it 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