I’ve been intrigued by molecular gastronomy ever since Season 4 of Top Chef where Richard Blais showed his big guns by means of liquid nitrogen and other nifty kitchen gadgets not seen before. The Tippling Club has been on my list of places to wine and dine for a while now and I’ve been so busy with life that I haven’t found the time or opportunity until two weeks ago.
The first sight that hits you is how sleek and cool the whole layout of this place is. Cold stainless steel racks, sinks and bar tops – it brought back memories of time spent in science labs working on my Molecular Biology module in college. With an ode to science laboratories, that first sight sets precedence for the night to come.
With soups served out of glass tubes, soup broth reduced in test tubes and cocktails infused with essence steaming from test tubes and beakers; the experience got better as the night progressed. You get a choice of two menus (with or without alcohol pairing). The shorter classic menu will get you classics such as gnocci and scallops while the longer gourmand menu boasts of chilli crab, escargot and the likes. The ideal thing to do is to have both menus and simply share with whoever you with so you get to really taste everything this unique restaurant has to offer. That’s what I did.
The food comes in small bite-sized portions that despite their humble servings, will leave you satiated and very satisfied at the end of the night. With servers explaining what’s on every plate and how to best eat it, the experience is taken to the next level. The food, of course, is excellent. It certainly has the goods to back up its gimmicky wizardry.
The surf and turf featured an extremely tender piece of beef that melts in your mouth with a perfectly cooked lobster claw. The gnooci boasts an intense mushroom flavor that is heightened by the experimental-demonstration. The classic Singaporean dish, The Chili Crab, gets a fresh spin with tender, fresh crab meat topped with dehydrated eye yolks. The desert were pure fun with dehydrated mandarins and space-food-like cold confectioneries.
The cocktails are something to write home about too and with names like The Importance Of Being Earnest and Parisian Fog; they are a must try. I was especially thrilled with the Parisian Fog with its French absinthe. Again, it brought back fun, hazy memories of being high and sharing laughs on the controversial spirit. I have a bottle of absinthe sitting in a drawer that I’ve been saving for a special, special occasion. That occasion never really came but when I’ll be sure to indulge when I’m in Prague at the end of the year. You know what they say, “When in Rome, do as the Romans do…”
Digression aside, this is a buzz-worthy place to check out. The food is delicious, the cocktails creative and the atmosphere fun and happening. The Tippling Club.
Ed’s Note: Click on the thumbnails (the first 2 pictures) to view the Classic and Gourmand menu.
The Tippling Club (Singapore) | Style Flavors: Selective Reviews … | From the Blogs | ShoesBlog
1
[...] original post here: The Tippling Club (Singapore) | Style Flavors: Selective Reviews … Share and [...]