The Tippling Club
May 11, 2018
The word ‘innovative’ is often bandied about these days but in the case of the Tippling Club it is particularly apt. For these chaps are at the van of haute cuisine, pushing boundaries and taking risks at every turn. It makes them the Picasso of bars. They serve food that is technically accomplished and unimpeachably daring. Chef Ryan Clift, for it is he, and cocktail maestro Matthew Bax have masterminded one of Singapore’s coolest venues. Such is the consensus of opinion at any rate. At the risk of sounding gushing, the drinks are utterly wonderful. You have to love a champagne cocktail called F*** the Sub Prime, despite its vulgar name. Could it be bettered? Probably not. Also worth exploring is the delightful DIY BOULEVARDIER in which bourbon whiskey and Campari provide the heavy artillery. Much as we’d like to otherwise, the food is out of this world. Their credo? To create what essentially is one big chef’s table, thereby drawing the diner into the kitchen and bar to experience all the magic of the creative process. With an eye to fashion, one suspects, they offer toothsome tasting menus, all of which come with tailored drink pairings. The cocktails are prepared using thermo infusions and other cutting edge techniques, and are served in all manner of receptacles including flasks and pill bottles – and diners are even given a sachet of ‘tippling tea’ as they depart. It may sound like mere gimmickry, but it isn’t. This is avant garde imbibing at its experimental best.
What their peers say
“I am a really big fan of The Tippling Club, here in Singapore. It’s a place I can really relax and just enjoy some top class drinks, the guys really know how to look after you there” – Ryan Rhodes of House of Dandy, Singapore