Tippling Club is listed as one of the Asia’s 50 Best Restaurant for 2015 and I finally made my way there with Eric for the lunch course. The restaurant has the bar counter for patrons to chill after work and a dining area for pleasant fine dining experience. There is also an open kitchen where we can see the chefs in action.Since it was lunch session, we opt for Three Course Menu S$60++ that comes with teasers before the mains are served.
Tom Yum Soup
It was presented in an avocado shape clay and garnished with vegetable tempura and grated coconut. I can taste the sourness of the tom yum flavour but it was balance off with the vegetable tempura.
Smoked Pepper with Soy Sauce Wasabi
The presentation was not appealing in colours but the well-smoked crust pepper with the soy sauce wasabi gives a saltiness touch on our taste bud.
Tomato-based Gazpacho mixed with immiscible basil and olive oil
Strong sour tomato based with a layer of oil after taste was our last teaser before we start our lunch course.
3-COURSE LUNCH MENU (CHOICE 1)
STARTER: Snow Crab
Snow crab meats are beautifully plated with oba, nashi pear and fragrant herbs. The nashi pear was sliced thin and covered over the crab meats gives refreshing fruity taste to the starter. The crab meats are generously served and the fragrant herbs compliment the taste of the sweetness.
MAIN: Roast Corn Risotto
First time trying roast corn risotto and I find it mild taste. The risotto was served with cubes of basil jelly and baby corn for the crunchy bites.
DESSERT: Passionfruit Souffle
Dessert choice was Passionfruit Souffle and if you are a fruity person, this would be a good choice. The baked egg-based dish main criteria was to provide the puffiness to the dish and I think this was perfectly done. It still remain the ‘lift’ even we took quite a while for photo taking. It was sour and the banana cake mini magnum was served to balance off the taste.
3-COURSE LUNCH MENU (CHOICE 2)
STARTER: Norwegian Salmon Carpaccio
I am in love with the plating of this dish. The salmon was nicely sliced and plated on the round plate with yuzu placed on top of the salmon and cucumber slices and black radish as the tree decorations. The taste is as good as it looks. I feel like having a little island in my tummy.
MAIN: Pan Roasted Barramundi
Pan Roasted barramundi was served along with cauliflower cous cous and green chilli salsa. This dish left me the impression of having Asian dish with the strong flavour of sauce in it. I enjoyed the smooth and moist texture of the fish and the chef did a good job to get the right cooking timing.
DESSERT: Terry’s Chocolate
Chocolate lovers like me would enjoyed this dessert. Terry’s Chocolate consists of chocolate ganache, chocolate crumbs, dark chocolate ice-cream and orange meringue. The orange meringue is able to contrast the rich chocolate flavour taste of this dessert.
Lastly, we have complimentary of Petit Three which is the strawberry chocolate, cheesecake and mont blanc.
The bill amount inclusive of 10% Service Charge and 7% GST was S$141.24 (2pax). I would say the dining experience was comforting and the foods were executed well. I would love to drop by for their cocktails session one of these days.
Address:38 Tanjong Pagar Road
Monday- Friday 12:00PM – 3:00PM | Monday – Saturday 6:00PM – 12:00AM
Bar : Monday – Friday 12:00PM – 12:00AM | Saturday 6:00PM – 12:00AM (Closed on Sundays)
Tel: +65 6475 2217