Tippling Club — Singapore (12/2015)

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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.

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Waku Ghin — Singapore (12/2012)

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Waku Ghin is one of several celebrity chef restaurants at this very glitzy hotel/shopping/casino complex.  I decided I wanted to try it because of the format – chef’s counter seating only with a set menu.  I wasn’t sure if I was going to get any molecular cuisine dishes, but it was very convenient to make a reservation and dine there since I was going to stay at the marina Bay Sands Hotel that evening.  Since it was my arrival day into Singapore, I purposely picked the late seating (8:30pm) just in case there were any flight problems.

Upon my arrival at the restaurant a little before my reservation time, they asked me to have a seat in the lounge as the room was not ready yet. But after a few minutes, they led us to a small room with a counter which could seat about six people, but was set up for only three for this sitting.

 They did not present us with a menu at the beginning.  They asked us about any allergies (no one had any).  It sounded like they have a great deal of flexibility in what they can prepare as there were 16 chefs working behind the scenes.  Some food would be prepared in the kitchen and some would be cooked in front of us on the grill. They will change the menu presented to the customer depending upon when they were in last, except for a few signature dishes.

For the full write-up, click here.