Tippling Club - Robust Flavours, Exciting Creations

This restaurant is no longer in operation 

Forged by Vow brought me here, to an exciting experience of robust flavours, unique dishes, out of the world cocktails. I don't know why Tippling Club did not get onto my radar last time, but being eager to try more dishes with cell-based meat, Forged Parfait, after an amazing first experience with it, I immediately made a reservation when Forged by Vow revealed that this restaurant is serving some dishes with its parfait.

I'm wowed by the boldness of the unique combination of robust flavours here and also the details that go into the special preparation of the components of the dishes. One example: sliced paper thin A5 wagyu sandwiched between kelp to produce a special ham that is so full of umami, rivalling the taste of Spanish ham. The best part is these big flavours actually complement each other so well. And I love the huge variety of dishes available in the lunch premium menu: little bites of 15 courses. This is exactly how I like it.

I know this place will be impressive the moment I look down the long stretch of corridor adorned with greenery hanging off the ceiling and flanked with potted plants at the side. The entrance leads straight to the bar area that had this lovely nostalgic feel of old Singapore juxtaposing with the posh stylish bar counter illuminated with bright yellow lights. The interior of the inner dining room with open kitchen speaks of old money aesthetics, and I love it.

Service here is awesome, meticulous and thoughtful. They know their food really well and make very good recommendations on drinks. I totally enjoy my experience here.

Thus is the first time I’m trying Cromesquis, which is French croquette wrapped in bacon and batter and then deep fried. So I’m very excited about it, and yes, its taste matches my expectations! The intense essence of ocean in the caviar, the creamy, earthy goodness of black truffle mayonnaise, the complex umami of Forged Parfait and the warm starchiness of croquette work together to create a beautiful fireworks of strong yet harmonious flavours. And the aroma is awesome. One of my favourites here.

Tuna tartlet with sesame, shoyu and premium white kombu is refreshing and packed with briny goodness. I love it.

Air baguette is first surprise of the day when I bite into it, yielding a burst of zesty, creamy French sauce gribiche that perfectly complements the taste of dutch eel and the crispy texture of the air baguette.

Wagyu tartare taco with pickled egg gel is also so good, where the tangy, creamy elements excite the palates and then give way to the wholesome, sweet meaty goodness of wagyu trimmings.

Watercress royale with pea puree and a special caviar more premium than avruga caviar is a smooth, luxurious treat.

Chilled tomato gelée is so sweet, zesty and oh-so-refreshing. The whole spectrum of flavours complementing each other so well here.

White asparagus, blue crab, béarnaise is a winner in both taste and texture. I absolutely love this dish. The crunchiness and clean vegetal taste of asparagus are perfect juxtaposes to the succulent texture of the strands of briny sweet crab meat. Béarnaise sauce makes it richer, and better.

King prawn ravoli with cordyceps mushroom and wild mushroom broth is like mushroom gastronomic adventure. Packed with beautiful earthy umami with a tint of herbal goodness, the essence of the ocean in the ravoli actually comes through the big flavours to feature a taste that is complex snd pleasing.

A pretty swirl of Forged mont blanc stacked on top of cherry yoghurt and pistachio surprises me by how Forged Parfait can actually give a different but equally awesome tasting experience when paired with cherry yoghurt and pistachio. The refreshing sweet cherry juice with a touch of tart taste and its fruity texture really complement the creamy umami of Forged Parfait so well. I’m amazed and enchanted.

Bacalao (Spanish salted and dried cod) with courgette aka summer squash, sauce fumet, tonburi (Japan’s field caviar) is like Chef Ryan Clift’s love letter to and from Japan. The firm, succulent, oily fish is so full of robust yet complex flavours, thanks to the huge variety of ingredients curates from Japan.

A5 miyazaki wagyu featuring textures of umami is so rich, meaty and juicy. The specially prepared paper-thin wagyu mentioned before works it magic to give a layer of complexity to taste and texture. The briny essence of sea grapes adds pops of excitement to the wagyu. And the wagyu tastes even better when paired with the special leaf that has a light floral herbal flavour. An excellent dish.

Special toast with sea grapes. A lovely, creamy, rich treat.

Shine muscat, the best grape in the world, is featured here. I’m of course excited about it. The thin skin, the intense aroma of flowers and wine, the pure sweetness are what makes this grape unrivaled. Carbonated muscat shakes things up with a carbonated zesty frozen core. An interesting creation. Though I have to say that Shine muscat is so good that it tastes the best when on its own.

Chilli lime, you read that right, chilli and line as dessert! The taste is so exciting, with light hints of spiciness, harmonised by the zest of lime and nutty creaminess of coconut sorbet. The texture of granita and sorbet work so well together. It's unique and is my favourite dessert of day.

Honey lemon with peach compote, black lemon sorbet, caramelised granola is a lovely mellow treat that wins in texture.

Sweet treats of petit fours is very unique too with refreshing, zesty ice-cream sandwich, ramping up in intensity with a creamy tart and finishing with sea-salt caramel ice-cream. Excellent trio.

Cocktails is a must-try here. First Kiss is fruity and light, perfect for First Try of the cocktails here.

First Day at School is another lighter drink of the repertoire, and it is so good, having the right balance of zest, sweetness and bitterness.

First Love is very, very intense.

Thoughts: Exciting Experience!

38 Tanjong Pagar Road

Nearest MRT: Tanjong Pagar or Maxwell

Sushi Yujo - Japanese Omakase with a Twist

There are so many awesome omakase restaurants, sometimes it is difficult to decide on which one to go to. For me, I’m looking for a good and unique dining experience, and Sushi Yujo caught my attention because of the instagram-worthy photos featuring sushi that look different.

And yes, just like the modern Japanese ambience here, the courses here is Japanese cuisine with touches of modern influences and luxe. And it works wonderfully.

Both the exterior and interior of the restaurant exude a feel of posh and quiet elegance, layered with Japanese zen. Dark marble backdrop, a silver intricate sculpture, glass lattice wall, bronze mesh swirling across the ceiling and the crystal flowers adorning the wall behind the chef counter, I love the decor here.

Service here is very meticulous, professional and friendly. I like the extra mile the service crew goes to wipe the sushi plate after every serving and also the table if I drop some sauce or bits of food on it.

One of my favourite is Aburi Spotted Prawn with Uni. This is the first time I savour such combination and preparation of sushi, and I love it! The briny sweetness of prawn and the creamy sweetness of uni, highlighted by the light char is sweet bliss.

Refreshing appetiser of fresh, sweet corn drizzled with sesame sauce. I love the crunchiness of the seaweed that comes with the corn. The star of this dish is the hamachi topped with a slice of truffle and a stack of caviar, signifying the start of luxurious gastronomic adventure. And of course they are delicious!

Sashimi of flounder, uni, scallop, kanpachi and otoro. Yes, they are fresh and good.

Something unique here with deep fried crispy sweet crab meat and tempura scallop buried in pumpkin puree. The nutty, earthy sweetness of pumpkin contrasts so well with the briny flavours of scallop and crab. A very enjoyable snack.

Amberjack is clean in taste with a mild sweetness.

The special otoro sushi given the special golden spray treatment 😍

Yes, Aburi otoro topped with negitoro, ikura and caviar is another highlight of the meal. It’s a real indulgence to savour this. The light char gives an extra dimension to the taste and cuts through the richness of otoro and negitoro. Another one of my favourites.

Aburi otoro, foie gras, truffle, caviar, onsen egg and truffle sauce blanket over starchy pearl-like rice. Looking at the ingredients, one can probably guess that it is luxuriously delicious. And it is. In fact I finish every grain of the rice.

Nice clear flavourful soup. And I like the crunchy mushrooms inside.

Amazingly sweet Japanese melon with that lovely sweet aroma, dessert in this form is pure love.

Nice sweet homemade plum wine.

The interesting background of crystal flowers blooming. It feels kind of therapeutic to watch the flowers blooming actually.

This restaurant is very impressive in terms of ambience, service and the luxurious courses.

Thoughts: Impressive and Unique

165 Tg Pagar Road

Amara Hotel #02-26

Nearest MRT: Tanjong Pagar

Restaurant Fiz - Enchanting, Exciting, Exceptional

Enchanting, Exciting, Exceptional, the meal here is definitely one of the best and most sumptuous I have.

The restaurant enchants with dishes that are full of umami, layers of flavours, complexity and varied textures. To add on, the service here is impeccable, meticulous, friendly, professional, and the interior of the restaurant is posh and at the same time, cosy due to the circular plush sofas. I feel so at ease once seated at the table since the sofa is so comfortable and its shape gives a sense of personal space that I like. What makes the interior of restaurant different are the touches of rustic exoticness from the wall made up of huge slabs of limestone bricks and the Southeast Asian ornaments, containers and cutleries. Even some of the plates, made from wood or clay, have that Southeast Asian flavour.

It is so exciting to dine here because the taste of the food here is familiar yet so unique. Every dish is a surprise that explores new combinations of flavours and textures that I look forward to each subsequent dish with anticipation. And there is progression in the taste profile, with the intensity going up as the night goes on.

The cuisine here is exceptional because it is one of the few Southeast Asian, particularly Malaysian, cuisine given the contemporary treatment and infused with intricacies of French dining. It works beautifully.

Update: Back again at here, and everything here is still as good as ever.

First appetiser of the night is Urchin stacked on top of fish broth jelly and drizzled with kesum leaf oil, I love the juxtapose of the creaminess of urchin and the clear refreshing element of the jelly. The taste is pure umami peppered with a layer of exotic surprise.

Firefly Squid is grilled to carry a lace of char and condense the briny sweetness into a tiny piece perching on top of the thin crispy kueh pie tee shell filled with coconut espuma and sambal. So many flavours, so delightful.

A lovely dome of premium Caviar with its clean, rich and nutty flavour, Kampung Egg Yolk puree and deep fried, crispy Malay Rose cooke, the taste is as beautiful as its looks.

My first beverage of the night: its slight herbal bitterness goes wonderfully with the orange in it. This is so good and goes very well with the courses. Beverage pairing is highly recommend. 

A lovely palate cleanser in the form of Lychee and Coconut.

Botan Prawn prepared in two ways is one of my favourites. I always love to savour the incredibly flavourful fleshy part at the base of the head of prawn, and this time, I get to enjoy it in its entirety. The prawn head is deep fried to souffle crispiness where I can just bite into it and enjoy the creamy essence of the sea.

The body of the prawn is served raw, cubed and topped with laksa leaf and fresh, crunchy, refreshing strips of Malay Apple and a special sorbet packed with flavours of Southeast Asia. So many nuanced, harmonised flavours, and the briny sweetness of the prawn can still come out through them. Very well-executed.

I usually have oysters raw and I prefer it that way. But the deep-fried Oyster here makes me change my preference for tonight. The deep fried exterior has a bit of that souffle consistency that contrasts so well with the springy texture of the fresh oyster. Add in the unique spices, the taste is simulating yet subtle at the same time.

Second cocktail made from sake, Sugarcane juice, rose liquer and gula melaka. This is the most Southeast Asian in terms of taste among the four cocktails I have. I absolutely love this.

Blood Cockle is being grilled, sliced and buried under a mix of tempura crisps and macadamia nuts. Another excellent dish with good play on the textures.

Quail minced up, mixed with spices, grilled over the Josper Grill, splashed with a dash of lime juice and the result is juicy, tasty meatball that pleases the palates.

Jinro plum soju with plum wine, elderflower and raspberries yields a fruity cocktail that I love too.

Another one of my favourite is Blue Swimmer Crab. And here is where the distinctive French hospitality comes in when the service staff pours the crab coconut curry around the huge chucks of succulent crab meat packed with clear, clean umami taste. I feel pure happiness when savouring this dish packed with multitude of flavours.

I'm blown away by how good the combination of Housemade Mantou and crab coconut curry is. While for most chilli crab dishes, the mantou is like an afterthought: to get some tasty carbos by dipping it in the sauce. But at here, the mantou is the star when soaked with the crab curry that accentuates the sweetness and goodness of wheat in the mantou. And the deep-fried exterior highlights the fluffiness of the interior of the mantou. This is the best mantou dish I ever have.

Made with at least seven types of gingers and brewed for hours, this clear Kampong Chicken Broth feels so soothing and comforting to drink. Full of umami, it warms the heart at the same time.

And thumbs up to the service crew for presenting the rattan plate of gingers and introduce each one to me. It really enhances the experience.

Two types of rice served in claypots, and I like both since they are full of subtle flavours. The variety of rice used is very unique, being thinner, lighter on the palates and more aromatic. And a sumptuous feast is served to go with the rice. They are also good on their own when eaten with Achar Ikan Kurau and Sambal Belachan. Both sauces really hit all the notes on the taste spectrum.

Since I don't eat beef, the chef changes Wagyu Beef Brisket to Duck instead. I'm so happy about it since I love to eat duck meat. The duck meat is so tender and full of gamey umami that is balanced by the sauce.

Wild Paku Pakis tastes so refreshing, full of zest and grassy goodness. It is like the Southeast Asian salad. Since the duck, wild mackerel and chayote shoots are richer and heavier in taste. This salad is a good accompaniment to refresh the palates and whet the appetite.

Chayote Shoots have an awesome texture where there is a crunchiness in the core while still being tender on the whole. This dish and King Mackerel invoke that homely feeling the most among the courses.

Yes, talking about the King Mackerel, the flesh is firm and tasty. And the accompanying sambal imbues the moisture and the kick in taste into the fish.

Foamy, simulating and also fruity, this is the first time I try this kind of cocktail and I love it.

The crispy crackers that goes very well with the Achar Ikan Kurau and Sambal Belachan.

Refreshing Rambutan Sorbet with nuanced flavours as palate cleanser. First time trying rambutan and I'm surprised by how good it is.

Pisang Salai is banana prepared in two different ways. The banana ice-cream is creamy, sticky and super intense in the sweet aroma of vanilla, honey and rum. The slice of banana is coated with lightly burnt sugar to have that lovely crunch in the bite, and with the tempura bites, it is perfect match with the creaminess of the ice-cream. Best banana dessert? A definite yes!

Dessert lovers will fall hopelessly in love with the amazing spread of Southeast Asian Kuih Muih served here. I know I do.

The blue pea glutinous rice topped with refreshing pandan jelly and soaked with gula melaka sauce creates that feeling of bliss when I bite into it.

Encased within a rolled-up banana leaf is rice and coconut pudding with nice stash of ganache hidden beneath. And this dessert continues to enchant with the nutty goodness of coconut and a myriad of flavours.

The fermented rice kuih in elongated shape tastes so good and unique.

Jemut Jemut Cedempak is nice fluffy cake with cedempak custard. Very interesting. Cedempak tastes more subtle version of Jackfruit.

Palmyra Bahulu takes my breath away with how good it is. Unlike the usual puffy bahulu, the bahulu here has a crispy exterior and souffle core. And the intense caramel goodness of gula melaka makes this bahulu taste even better. That's right, the best bahulu!

Lovely coffee with a difference due to the additional fruit juices added.

As said, this meal is super sumptuous, so I was too stuffed to finish everything. But with food this good, I want to finish every bit of it. So I request for takeaway on the portions of food I can't finish on spot. The awesome service crew packed them up nicely and even stated the date that I need to consume them. Super nice thoughts! So don't be shy to request takeaway if you hit the limit of your stomach capacity.

In fact, I wish I had requested for the rice and crackers to be packed for takeaway too since I start to crave for them the next day.

There is even a door gift of special Sambal Belachan! I shared it with my family, and we finished it in a meal because it is just too good. Full of umami with just the right balance of spiciness and tanginess, it goes well with both vegetables and meat.

A meal here is truly exceptional, where I feel absolutely pampered with amazing food and drinks, outstanding service, meticulous little gestures that make a difference, perfect ambience of chicness layered with cosiness and nostalgia. Chef Haffizul's passion for his food and roots is evident.

This restaurant is a must-visit for foodies and bon vivants.

Thoughts: Amazing journey. Simply the best.

21 Tanjong Pagar Rd

#01-01/02

Nearest MRT: Maxwell or Tanjong Pagar