Tippling Club

Who doesn’t fancy a nice cocktail paired with a lovely ambience? Nothing beats a fancy-schmancy chill night out with good company!

Ranked 11th best bar in Asia by Asia's 50 Best Bars 2017, I was really excited to try out @tipplingclub . Aside from their specially curated list of cocktails, you can customize your own cocktail! The waiter was really friendly and recommended us cocktails after taking into account of our preferences.

As I requested for something sweet and fruity, he got me a 𝐂𝐥𝐨𝐯𝐞𝐫 𝐂𝐥𝐮𝐛, which consists of Ki No Bi Gin, lemon juice, raspberry syrup and egg white. This refreshing cocktail is subtly sweet, consistently tart and has a delicious foamy head from the egg white.

Located at Tanjong Pagar, @tipplingclub is definitely a suitable place for after work wind-down chill drinks on Friday nights and over the weekends🥂!

This isn't just a state of art for the eye, but the tastebud too!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It's my first time trying jamon de bellota that is mixed with confit egg, and they taste way too well with the sourdough.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Definitely my favorite dish in tipplingclub, but to be really honest, nothing has disappointed me in tipplingclub!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Location: Tanjong Pagar ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Satisfaction: 🤤 🤤 🤤 🤤 🤤 🤤

tipplingclub is a casual fine dining concept, and I love how I could finally dress down for a fine dining meal.

Despite us only ordering 3 dishes course, there are tons of appetizers and desserts where we are way satisfied!

Personally, I love this smoked and charred peppers out of all the appetizers as we use a tweezer to enjoy our dish which is crispy on the outside and soft on the inside with the soya and wasabi sauce

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@tipplingclub serving up over 10 interesting concoctions. Are you ready to try?

Very small sitting space though, might want to be there earlier.

Featured first pic - Bombee Glacee
Vetiver, fig leaves, bee pollen, vanilla, tequila, soda and cirrus. - the smell is smoked and fused into the body of the drink, very interesting.

This shit’s LIT – not only in terms of tableside theatrics but flavour as well. The brandy-flamed meringue exterior ensconces a layer of rich chocolate and a tangy, refreshing core of raspberry sorbet, a time-honoured pairing that always works.

<< Invited tasting >>

Taste: 3.5/5

Head chef Ayo Adeyemi has struck gold with these crisp nuggets of compressed potato sheets buried under the weight of a highly moreish duck rilette. If only there had been more to go round.

<< Invited tasting >>

Taste: 3.5/5