With a recent re-signing of an ongoing lease secured ahead of its 15th anniversary, Singapore’s multi-award-winning modern gastro restaurant-bar Tippling Club proves it is here to stay — all with a line-up of fresh menus and prices to evoke an endless appetite for more.

Loyal patrons are invited to swing by and celebrate with the team on the 15th of August, 2023, with two one-day-only lunch and dinner menus featuring new dishes by chef-owner Ryan Clift and his team, each priced at a stellar S$150++. Accompanying the special dining menus are specially-curated cocktails at the bar, priced at S$15++ from noon till late. These include Lord Ryan’s Gin Martini, made with the Lord Ryan’s Prohibition Gin (the restaurant’s branded gin), vermouth, and lemon oils, and Penicillin, a concoction of Monkey Shoulder’s Smokey Monkey, ginger, wildflower honey and lemon. There will also be a list of premium spirits with mixers available, including the Bacardi Reserva Ocho (8-year-old rum) and Codigo 1530 Reposado.

Since its inception in 2007, Tippling Club has consistently raised the bar of exquisite fine dining and innovative culinary experiences — without the frills and straight etiquette of haute cuisine — to become one of the city’s most revered dining destinations. Today, the three-shophouse establishment is a mainstay in Singapore’s award-winning culinary landscape, and remains the thriving flagship of chef-owner Ryan Clift among his portfolio of Asia-based restaurants.

“When we first opened Tippling Club in 2007, it was a very different F&B scene,” shared Clift. “There were only a handful of fine dining restaurants, with very few of them pushing boundaries, so when we opened, people found our food weird and drinks too strong and outrageous. Now, 15 years later, most of the bars from the 50 Best lists are here in this city. So I’ve seen the whole change of the Singapore food scene and it’s been an interesting journey. Alongside Iggy’s, Les Amis, Saint Pierre, Garibaldi and Gunthers, Tippling Club is one of the few longstanding establishments that remain at the top of people’s minds.”

Clift’s team at Tippling Club currently comprises a stellar group of culinary talents, including head bartender Arathorn Grey who curated the third edition of the bar’s cocktail menu. An ode to his passion for music, A Guide to Modern Drinking, Volume III — 6 Decades of Music is a testament to Tippling Club’s constant search for innovation while mastering the element of surprise. From sipping cocktails that keep diners as spellbound as they were listening to some of music’s greats for the first time, to soaking in the electrifying playlist carefully curated by Grey himself, each experience promises to enchant and keep guests coming back for more.

Clift expounds: “There are a lot of factors that go into creating an experience in any restaurant and Tippling really delivers it all — especially for guests who have never dined with us before. The way I see it, it’s a combination of the level of food, fantastic atmosphere and reasonable price point. We’ve always been able to wow our guests, and because of that we’re really lucky to be busy after 15 years. Best bit is, we’re going to keep going.”

It’s no secret that Singapore’s culinary landscape is an ever-evolving one that has seen its fair share of highs and lows. From benefiting from the city’s flourishing economy in the early 2010s to navigating high operational costs in these post-pandemic times, industry leaders have seen it all, and only the most resilient still stand. In an effort to make modern gastronomy accessible to gourmands amidst a tough economy and rising rents and costs of living in the city, Clift and his team are introducing a new and more affordable 10-course lunch and 15-course dinner menu, priced at S$99++ and S$188++ respectively. Each line-up promises to deliver the best expressions of the seasons, sourced expertly from Clift’s global network of suppliers, and guarantees a memorable dining experience.

To further enhance the Tippling experience, avid diners can also look forward to an expanded bar food menu. The new line-up features a larger selection of elevated French and English bistro fare to pique their palates, including the likes of an English Prawn Cocktail, Turbot Fish Fingers, and Hot Smoked Trout served with rich bearnaise sauce. These new additions are available to order separately at the bar and enjoyed with cocktails of their choice, or combined with any existing full lunch and dinner menus.

In true Tippling fashion, these newly-unveiled menus showcase the resilience, inventive and visionary nature of Clift and his team. Through the years, they have also hosted various prestigious four-hands dinners, exclusive events and evenings of feast-filled revelry. Yet one thing remains true through the seasons — a burning passion for serving stellar food that will keep diners on their toes.

Tippling Club was launched in 2007 and started to gain international recognition. In 2011, Clift was the first Singapore-based presenter at the world-famous Madrid Fusion culinary congress, before being appointed as one of three Krug Ambassade chefs in Singapore in 2014. Clift is also the culinary director of The Cave Bali by Chef Ryan Clift.

 

Tippling Club
38 Tanjong Pagar Road
Singapore 088461

www.tipplingclub.com

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Images: Tippling Club