FOOD

YINGSCRUMPTIOUS SPREAD.

Tippling Club’s revamped five- and 10-course menus showcase chef-owner Ryan Clift’s knack for experimentation. With the creative input of new assistant head chef Ayo Adeyemi, who hails from England and joined the restaurant last year, Cliftintegrates surprising ingredients (google: cockscomb) into his take on modern gastronomy.Adeyemi has been keeping busy. In the past nine years, the Dorset-born 27-year-old has had stints at Berkshire’s one-Michelin-star The Hinds Head and award-winning Taj Campton Place in California, before moving to Singapore in 2014 and helming Esquina and The Study here. He plays a key part in conceptualising and bringing the new dishes to life, and is most fond of the wild turbot for the way it embodies the restaurant’s ethos on creativity. “It’s a light dish, yet complex and playful in execution,” he says.Clift’s love for local flavours is cleverly translated in the crab course: a reinvention of the famous chillicrab, with confitegg yolk and fried mantou crisp as accompaniments. And perhaps most innovative is the foiegras, not pan-seared as is the common preparation, but piped and served as spiced mousse atop a date and walnut base: a nutty, savoury, and all-round satisfying combination.

38 Tanjong Pagar Road. Tel: 6475-2217