Chef owner of Tippling Club in Tanjong Pagar, Ryan Clift tells us where to eat crab and how jazzed he is on being named Krug’s latest ambassade.
Dempsey… was a great location for my first restaurant, and now I have a little passion project there, a ‘farm’ growing herbs to service my kitchen. It’s also where I take visiting friends for Singapore’s best crabs – Long Beach at Dempsey Hill.
Modern gastronomy… is about real food and mad science that honours ingredients first, then taste, texture, temperature, smell, and sound.
A private dining room… is a must in this country. Bin 38 at Tippling Club was designed for diners looking for the ultimate exclusive dining experience in Asia. Singapore is still new in terms of high end dining but the scene is growing so we’re all in for a treat over the next few years.
Pleasure beyond perfection… is a term you understand when you pair a Krug 2003 with Snow Crab, liquid onion rings and chive yoghurt, if I say so myself! We’re utterly humbled to be in the company of London’s Fat Duck and Mégève’s Flocon de Sel, as Krug’s Ambassade to Singapore.
I’m impressed… at how Singapore has managed to maintain its food DNA amidst massive advancements and a booming tourism industry. The roti prata (South Indian flat bread) and murtabak (South Indian flat bread with mincemeat filling) at Adam Road Food Centre is amazing for supper (they are open past 2am), and even better with a skin full!
Want to read more about Ryan Clift? Check out our In the Kitchen feature on him.
Tippling Club, 38 Tanjong Pagar Road www.tipplingclub.com, p. (65) 6475 2217 Tanjong Pagar
Images: Suasti Lye Photography
This article was published in the first edition of Honeycombers’ Singapore Insider (Jan-Mar) print guide. Want more? Download the full guide in PDF format, or visit Your Singapore.