Tippling Club — Singapore (12/2015)

SingaporeTippling-11

Tippling Club came up on a search just prior to an earlier visit to Singapore.  Unfortunately, my visit then did not coincide with the restaurant’s serving days.  So, when I planned my winter trip to Singapore, I made sure I had a reservation in advance, which was easy to do via email.  The restaurant is located near Chinatown, a quick walk from that station through the heart of that section, and then down Tanjong Pagar Road.

At first, they sat me at the counter halfway in front of a wall that divided the kitchen into two parts.  Soon after, they said they had a cancellation so that I could move over one seat.

They poured a little water on the white tablet in front of me, and it grew into an oshibori cold towel.

The menu book had the cocktails and wine lists.

They also presented the two choices for menus.  The classic menu was shorter by about a third.  There were a few overlaps in the courses.  I went with the gourmand option.

For my wine choice, I selected a glass of their custom-labelled grüner veltliner from Austria, which worked out fine with the meal.

Soon after my wine was poured, the first bite arrived.  It was a crunchy tomato and anchovy sandwich.  It had a bit of chewiness to it, which was nice.

The next bite was a wild mushroom roll with aioli mayonnaise, served warm and had a slight crunch to it.  The pipette had vinaigrette to squeeze onto the roll.

For the full write-up, click here.

Advertisements

Shoto 7th Visit — Toronto (12/2015)

TorontoShoto-117

It was a nice time for a late Fall visit to Toronto.  The weather was actually temperate for a December weekend.  And for this trip, I was staying at the attached hotel, so when I was done, which turned out to be fairly late, I didn’t even have to go outside to get back to my room.

I was greeting promptly with a porcini bread roll, which was very nice.

Chris, the sommelier, pointed out that he had not changed the rare pours from my prior visit.  He recommended that I go with the Chenin Blanc.  This would not have been a natural choice for me, but he made the recommendation based on knowing the kind of wines I had selected and liked in the past.

Before my wine was poured (on the right), he brought out a sherry that he wanted me to try with the small bites on the menu.  It was dry with a nice rich body and pleasant flavor.

The snacks continued with the grilled sushi rice with toasted nori and back to pork fat  Next was East Coast oyster with house fermented hot sauce. This was followed by crispy fried chicken tail with some chili.

The soup was carrot, crab and curry. There was a touch of sweetness and a touch of spiciness for contrast.

We then had a simple bite of grilled duck heart and celery.

For the full write-up, click here.