Tippling Club , Singapore

We decided to have a foodie day in Singapore as a rest from all the sightseeing. What better way to kick off this relaxing day than at Tippling Club!

As we walked into their townhouse main door, we received a warm welcome from their general manager Marcus. Their entrance and bar area had the sense that you were entering someone’s  lounge in their colonial style home that happened to have an award-winning bar; inviting with beautiful tiling, and we loved the artwork on the walls plus the bright airy feel! Kamil, their new bar manager, then talked us through their cocktail creations and the inspirations behind some of their signature items, plus took us on a guided tour. Upstairs they have Bin 38: a private dining space which is decked out to feel like you have been invited to the owner’s apartment, coupled with a research and development kitchen.

Bin 38 Lounge upstairs at Tippling Club, Singapore

Bin 38 Lounge upstairs at Tippling Club, Singapore

Bin 38 Dining Room upstairs at Tippling Club, Singapore

Bin 38 Dining Room upstairs at Tippling Club, Singapore

They have linked up with Penfolds to provide their clients with fine Australian wines from the Magill Estate & Barossa Valley that we learnt from Paul pair well with the bar, restaurant and tailored individual event menus.

We then settled down to a chef’s selection of treats by head chef Paul accompanied by cocktail creations from Kamil’s bar team of award-winning mixologists.

We kicked off with a Banana Sake Daiquiri ($22) and a Smokey Old Bastard ($24). C’s had a wonderful vanilla aroma and flavour from the sake, with molasses notes from the blanco rum, and vibrancy from the cocoa, coffee and lime. J loved the smokiness from the Islay whisky and cigar smoke complemented by the sweet orange notes – he appreciated the presentation in a jar and the theatre of opening the cocktail releasing a gentle cloud of cigar smoke!

Banana Sake Daiquiri

Banana Sake Daiquiri

Smokey Old Bastard

Smokey Old Bastard

 

Charcoal red peppers (SGD $17) arrived with a soy and wasabi dip in a glass pot – they were smoky and moreish.

Charred charcoal red peppers

Charred charcoal red peppers

 

Wagyu Pastrami sandwich ($25) and Blue Swimmer Crab Cakes ($19) followed. We felt that the pastrami was a bit overpowered by the gruyere cheese and it also seemed like a shame to turn beautiful Wagyu into pastrami. The crab cakes were wonderful, fresh and flaky with a crisp crumb exterior and went perfectly with the butter head lettuce and pea puree.

Our next drinks suggested by Kamil were fresh, summer inspired drinks that he said would go well with our mains. C had a Fig Sidecar ($22) and loved the fig infused cognac with the citrus elements complementing the sweet notes of vanilla and toffee from the cognac with the exotic addition of a fig flavour. I loved my Good Old Fashioned Lover Boy’s ($22) spice and fruit notes from the single grain whisky that were complemented by the sweetness from the banana and maple syrup and a piece of banana decorated with a syrup of marashino bitters. This cocktail understandably won them the  World Class 2015 award; it was gorgeous and was one of the best old fashioneds I have drunk.

Wagyu Pastrami sandwich and Blue Swimmer Crab Cakes, with Fig Sidecar and Good Old Fashioned Lover Boy

Wagyu Pastrami sandwich and Blue Swimmer Crab Cakes, with Fig Sidecar and Good Old Fashioned Lover Boy

 

We ended on well thought out bite-sized desserts of White Chocolate and Mango Feuilletine ($4) presented in a metal upturned whisk with its sweet exterior balanced by tart and full of flavour mango sorbet centre, and Lime Cheesecake Tablets ($4) in a medicine tablet container that added a fun element to enjoying a cheesecake! The flavour notes in our second cocktails went perfectly with our desserts also.

White Chocolate and Mango Feuilletine, & Lime Cheesecake Tablets

White Chocolate and Mango Feuilletine, & Lime Cheesecake Tablets

 

Overall, a wonderful, relaxed experience with great food, impressive cocktails and pleasant service. Watch this space, as they are planning expansion to other locations in the world. We can’t wait for Tippling Club to reach London, UK!

 

Twitter: #FarEastTour @visitsingapore @TipplingClub @TipplingClubSIN @visitlondon #FoodieTravel @SauceComms @SauceTravel @Asias50Best #Singapore @penfolds

 

http://www.tipplingclub.com/

 

https://www.starchefs.com/cook/chefs/bio/ryan-clift

https://chefsroll.com/RyanClift

 

Please see our Facebook photo album for more pics from our visit and Far East Tour.

 

We were invited to review Tippling Club by Sauce Communications. Thanks Jenny! Upstairs pictures of Bin 38 courtesy of Sauce Communications and Tippling Club also.

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About goantolondon

International food and travel blog by London based British Goan duo: Jason and Chiara Pinto. Twitter: @goantolondon @jasonpinto100 @chiarapinto About Goa: Goa is a small state on the western coast of India. Though the smallest Indian state, Goa has played an influential role in Indian history. Goa was one of the major trade centers in India, thus it had always been attracting the influential dynasties, seafarers, merchants, traders, monks and missionaries since its earliest known history. Throughout its history Goa has undergone continual transformation, leaving an indelible impression on various aspects of its cultural and socio-economic development. History of Goa: The East-West symbiosis of Goa makes it different from other parts of India, more than the historical and social niche. The history of Goa is a sweet and sour story of colonial heritage, oppressive rulers, a glorious culture, and uneventful immediate past. As a land with the identity of its own, Goa was brought into focus when it was liberated of Portugal from its oppressive rule of around 450 hundred years in 1961. Goa was captured and annexed to the Portuguese in 1510 following the urges of trade and demand of spices and also cottons and indigo. But, Goa has a history that starts much before Portugal even thought of Goa being where it is. Goa was coveted and ruled by a great number of Indian kingdoms and dynasties from the 4th century onwards. The first kingdom to rule Goa and Konkan were Bhojas, who were the feudatories of Ashoka in 4th and 5th centuries AD. The city of Chandrapur (present Chandor) was founded by Prince Chandraditya, son of Chalukya King Pulakesin from 566 to 597 A.D. after this, Goa was ruled consecutively by Silahara Dynasty, Kadamba Danasty, and finally Hoysalas from 1022 to 1342 A.D. From the 14th century onwards, Goa became a great trading center on the west coast, especially in the vast trade of horses imported from the Middle East. This was the time for bigger empires to move in and Vijayanagar Empire conquered it in 1344. But there empire was not going to last too long and in 1347, Bahmani Sultans defeated Vijayanagara forces in 1347 and controlled Goa. Afterwards, it was a time of great prosperity and peace for Gpa, especially during the rules of Yusuf Adil Shah and Ismail Adil Shah. They created beautiful houses, fortified Goa, and encouraged local craftsmen. Their liberal and progressive rule was not going to last too long and situation changed in 1510 A.D. Goa for all purposes was not on the Portuguese Radar even after a long time of their presence in India. When the Portuguese nobleman Alfonso de Albuquerque and his cousin Francisco de Albuquerque were sent with a powerful fleet in 1503 on the orders of King Dom Manuel I, the purpose was to defend the cargoes of spices, mostly pepper, against Arab Muslim raiders. The center of spice trade was Calicut at that time and Portuguese had built forts in Cochin and Cannanore. It was in 1506-08 that an opportunistic pirate, Timoja, persuaded Albuquerque to attack Goa and acquire a better land base. This made Goa, Portugal's first real territorial acquisition in Asia. After a brief period of recapturing by the Muslims, Goa Albuquerque finally captured Goa in 1510. The inquisition of Goa in 1540 reversed the previous liberal policy of Albuquerque and imposed strict censorship of literature and new laws to forbade non-Christians from professions. Forced conversions took place continuously, censorship was established on literature, the temples were destroyed, and non-Christian priests, holy men, and teachers were evicted. This led to continuous fleeing of Hindus from Goa to other parts of India. It is not that the relationship with Portugal brought only destruction for the Goans. Portuguese also built great churches like the church of St. Cajetan and Bom Jesus basilica in Old Goa, which is a pilgrimage site for the Christians from around the world. But it is also true that pre-1961; Goa was a highly impoverished region very backward and primitive. It is after the liberation that Goa of today has emerged and it has surprised even the locals many of whom had left their homeland before its liberation. Portugal and India are today friends and Goa continues to be a fascinating blend of Latin and Oriental. Information sourced from: http://www.royalorienttrain.com/goa/goa-history.html
This entry was posted in Bars, Beef, cocktails, Meat, menus and prices, Sauce Communications, Singapore, Tippling Club and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Tippling Club , Singapore

  1. Pingback: Far East Tour: First stop… Singapore! | goantolondon

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