Test tubes, funnels, pincers, acid glass bottles. These are things associated with a restaurant. No?
Well, a visit to the Tippling Club is like a visit to a science lab.
This was our first visit to Tippling Club which we dug out from the archives and had forgotten to post it in 2010. After doing up this entry, we were so impressed by the food that we decided to visit Tippling Club again recently (2 times to be exact). So over the next few entries, you will be reading our more recent visits to Tippling Club.
Well, a visit to the Tippling Club is like a visit to a science lab.
This was our first visit to Tippling Club which we dug out from the archives and had forgotten to post it in 2010. After doing up this entry, we were so impressed by the food that we decided to visit Tippling Club again recently (2 times to be exact). So over the next few entries, you will be reading our more recent visits to Tippling Club.
Rows and rows of glass bottles on what used to be (or looks like) from a lab.
Ordered the Classic Menu at S$230 including wine pairing.
The first amuse bouche we had was the vichyssoise (a soup made from vegetables, chicken stock and cream). Diners are to suck out the cold soup and eat the caviar at the same time.
The 2nd Amuse Bouche was presented in a glass jar where the lid was sealed with a hot iron. Inside the jar is yogurt with some bits of cheese.
One of the "hallmarks" of Tippling Club is that most of the dishes are almost unrecognisable. Take for example this dish of charred peppers with soy dipping sauce. Not many people would know what this is just by looking at it.
In case you are wondering, this tube of black liquid is squid black ink soup, with calamari rings.
Lot's of amazing cocktail and liquor to accompany all the strange but tasty orders. Tippling Club is famed to offer wide range of award winning alcoholic drinks from its innovative mixologists.
The first pairing for the appetizer is this drink called "Parisian Fog" - French Absinthe, French Gin, Champagne, Absinthe Bitters, Green Fairy Fog. Sugar cube at the bottom of the glass induced the bubbles.
One of the "hallmarks" of Tippling Club is that most of the dishes are almost unrecognisable. Take for example this dish of charred peppers with soy dipping sauce. Not many people would know what this is just by looking at it.
In case you are wondering, this tube of black liquid is squid black ink soup, with calamari rings.
Lot's of amazing cocktail and liquor to accompany all the strange but tasty orders. Tippling Club is famed to offer wide range of award winning alcoholic drinks from its innovative mixologists.
The first pairing for the appetizer is this drink called "Parisian Fog" - French Absinthe, French Gin, Champagne, Absinthe Bitters, Green Fairy Fog. Sugar cube at the bottom of the glass induced the bubbles.
Smoked Bluefin with Fennel, Tarragon and Liquorice.
Next dish is the Cep Gnocci, which is made of wild mushrooms and truffle stock. This Mushroom dish is done in the most creative way.
Preperation of this was done infront of diners. Here, the truffle consommé is "vacuumed" for a split second to mix with the parsley, spring onion and orange zest above, released back into the glass pot and poured into a bowl.
Awaiting the consommé are a variety of wild mushrooms & Gnocci.
Zind Humbrecht 2003, rotenberg, pinot gris from Alsace, France.
Very fresh and succulent Hokkaido scallops with smoked corn and jamon de bellota. The diced green cubes are basil jelly.
Slightly minerally Domain Road 2008, Riesling from Central Otago, New Zealand.
Pigeon with pine nuts, curry and spinach.
Marchesi Mazzei 2006, fonterutoli, chianti classico from Tuscany, Italy.
Pre-dessert. Can't remember what is this. I think it's olive oil treated with liquid nitrogen which turned into wonderfully creamy powder texture, added with berries.
Ended the meal with another thirst quenching but very potent Elderflower Julep - Tanqueray Gin, Grapefruit, Mint, Elderflower Liqueur, House Ginger Beer.
For the record, free iced tap water is served here at Tippling Club.
Mandarin orange, Marzepan sponge and curd "sculptured" into the shape of mandarin cloud (吉祥云). A clever play with the chinese word and interpreted into the food. Green tea paste was brushed across the plate.
One of the most revolutionary meals we ever had in Singapore. Not only do the food taste good, but also looks amazingly refreshing and good.
If there is an award for culinary innovation, the Tippling Club would win hands down.
Tippling Club
8D Dempsey Road
Ended the meal with another thirst quenching but very potent Elderflower Julep - Tanqueray Gin, Grapefruit, Mint, Elderflower Liqueur, House Ginger Beer.
For the record, free iced tap water is served here at Tippling Club.
Mandarin orange, Marzepan sponge and curd "sculptured" into the shape of mandarin cloud (吉祥云). A clever play with the chinese word and interpreted into the food. Green tea paste was brushed across the plate.
One of the most revolutionary meals we ever had in Singapore. Not only do the food taste good, but also looks amazingly refreshing and good.
If there is an award for culinary innovation, the Tippling Club would win hands down.
Tippling Club
8D Dempsey Road