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用酒打成泡泡、將酸甜的根菜浸泡在龍舌蘭酒裡,再配鮮榨番茄汁、橙汁和怪味水…這就是新加坡Tippling Club獨有的”怪”菜式,創辦人兼主廚Ryan Clift非常熱愛玩創意,腦中總有用不完的菜式,無怪乎他依從墨爾本搬入新加坡時就大受矚目,還連著兩年獲選為亞洲五十家最佳餐廳之列。(內含HD影片)

 

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Ryan Clift誕生自英國的威爾特郡,他的廚藝生涯早在14歲時就開始了,從小他就有很高的熱情投注在廚房,後來他也拜師學藝,包括在大廚Marco-Pierre White, Peter Gordon, and Emmanuel Renaut等人旗下。後來Ryan在1999年搬到澳洲墨爾本,當時他開始擔任主廚,在澳洲知名的主廚Shannon Bennett的餐廳Vue de Monde。

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2008年Ryan決定來到新加坡,去展開屬於他自己的廚藝冒險,於是就誕生了Tippling Club.尤其以他先進的現代歐洲料理、以及搭配的合適雞尾酒在當地打開知名度!首先在亞洲美食評鑑指南The Miele Guide獲選為亞洲最好的餐廳接著在2011年他是首位代表新加坡餐廳參加世界Madrid Fusión culinary(馬德里創意料理會議)的廚師兩年後Tippling Club在世界美食家協會一連獲得5個獎項,包括最好的年度餐廳、最好的bar,當然 亞洲五十間餐廳他們也榜上有名,去年獲得第23名,今年則是36名。

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Ryan的料理創意無限,而且特別偏好以餐搭酒的形式來呈現,在Tippling Club餐廳,你可以選擇5道、10道或者15道菜的套餐,每道菜配一種雞尾酒或紅酒。

譬如奶油果仁湯跟教師烈飲(Teachers tipple)。和湯一道上的是個薄薄的可以吃的碗,碗裡盛滿黑巧克力果凍、起泡山羊凝乳和嫩芹菜。搭配的飲料裝在圓肚細頸的玻璃瓶中,瓶子則裝在一本挖空的書裡,這款飲料是把14年陳年的單一麥芽威士忌同胡蘿蔔、生薑、紅辣椒、蜂蜜和檸檬混在一起,這是酒跟菜的搭配構思巧妙。

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又如綠咖喱水煮鵪鶉,四周配以美味的油炸花生粒和泰式羅勒葉。酸酸甜甜的根菜浸泡在龍舌蘭酒裡,配鮮榨番茄汁、橙汁和怪味水。一盤嫩蔬菜配牛肝菌泥——牛肝菌泥是一種有著濕潤的森林與蘑菇氣息的凍乾粉。與這道菜搭配的是智利蒙特斯經典系列中的2006年Chardonnay。細微的橡木味道令蘑菇塊菌的香氣愈發誘人,同時用幾種鮮嫩蔬菜混在一起打底。

 

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 又如開心果拼盤配“雲清”(clouds clearing),半冰凍的橙片置於塗有抹茶泥的盤中,柳丁果凍條與捲著開心果奶油的小塊綠茶蛋糕排在一塊。“雲清”聽上去像日本的俳句,是液氨冷凍的越橘和花柚子碎屑配以薰衣草絲,在上面淋上以巴西Sagatiba Pura萊姆酒為主的卡皮利亞(caipirinha)雞尾酒,當卡皮利亞淋在你面前的薰衣草絲上,芳香宜人的雲霧便會從玻璃杯中升起。

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Chef Ryan獨特的現代廚藝展現,讓他也獲得多個國際廚藝美食節的邀約,經常在世界各大美食節都可以瞧見他的身影,堪稱為國際名廚,假以時日,以他的創意及努力,其獨特的fusion料理將更獲得青睞與接受。

 

以下是Tippling Club最新的推薦菜式

 

Snow Crab雪之蟹

Liquid onion ring (puree of onion with methylcellulose)

Crème fraiche, chive oil

Garnished with nasturtiums, golden purslane, wild pea, anise blossom, red vein sorrel, mustard

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液體的洋蔥戒指,法式酸奶油、蔥油

用蓮花來裝飾,黃金馬齒莧、野生豌豆

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Anise Blossom(入口帶點八角味而辛辣,配搭刺身品嘗,味道最為合拍)

再加上芥末魚子醬

 

Wild Scottish Razor Clam 野生蘇格蘭竹蚌

Milk-braised parsley root

Parsley chlorophyll

Parsley chip

Cream of purple garlic from Brittany

Garnished with tarragon flower, cat’s whiskers, golden purslane

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牛奶燉煮香菜根

香菜葉綠素

香菜薄片

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紫色的布列塔尼奶油湯

龍蒿花來裝飾、黃金馬齒莧

 

Foie Gras 鵝肝

Puree of foie gras filled with spiced wine

Plum financier

Garnished with wild rosella, sorrel, spiced wine bubbles

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鵝肝泥填入辣酒

 

梅子費南雪

裝飾以野玫瑰、栗子色,以及辣酒泡泡

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Chocolate Aero

Port ganache, lyo honey

Cheese Cake Ecstasy

Daily creation from the pastry kitchen

 

起司藥瓶

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Ryan's culinary career began at the early age of 14 at a one Michelin-starred restaurant near his hometown of Devizes, Wiltshire (UK). Immediately drawn to the high energy and atmosphere of the kitchen. Ryan worked his way up from washing dishes to becoming a culinary protegé. After graduating from culinary school, he moved to London, where he landed a position in the restaurant at London's most presitgious hotel, Claridge's.

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Over the course of his 20-year career, Ryan has worked with some of the world's best chefs, including Marco-Pierre White, Peter Gordon, Emmanuel Renaut, Shannon Bennett, and Raymond Capaldi. In 1999, Ryan moved to Australia, where he excelled as Head Chef of Vue de Monde, one of Australia's most acclaimed restaurants with numerous awards, including three hats by The Age Good Food Guide.

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In early 2008, Ryan moved to Singapore to start his own venture, determined to take modern food and cocktail-pairing to a new level. It was here that Ryan and his team launched Tippling Club, which quickly earned its reputation as one of Singapore's top restaurants within its first two years of operation.

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Ryan launched his highly anticipated TV show in 2001 aired on the National Geographic Channel called 'Chef on the Road', which documents his journey through the varied and colourful culinary landscape of Asia.

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A strong proponent of nurturing young talent locally, Ryan was also one of three esteemed chefs who judged the South East Asian semi-finals of the S.Pellegrino Young Chef 2015 global talent search.Asia’s 50 Best Restaurants is organised by Restaurant Magazine and sponsored by S.Pellegrino and Acqua Panna. It is the regional counterpart to The World’s 50 Best Restaurants list, which is released annually.

 

About Tippling Club

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Tippling Club is one of the most recognisable establishments inSingapore and Asia’s dining scene. Chef-owner Ryan Clift and histeam continually challenge the global food and drink landscape byconsistently bringing inventive offerings to the table through a cleveruse of the team’s intimate knowledge of ingredients, flavours and

equipment. Tippling Club has won over diners and critics from theworld over with their unique approach to gastronomy paired withequally eclectic cocktails.

 

Tippling Club Restaurants

 

地址:38 Tg Pagar Rd, Singapore

 

TEL:+65 6475 2217

 

營業時間:

 

星期日休息

 

星期一至五

午餐 12:00-15:00

星期一至六

晚餐18:00-late

 

平均消費一人約SGD$ 120起

 

另需支付 10% 的服務費與政府稅7%

 

獲選:

2015亞洲五十間最佳餐廳(Asian's 50 best Restaurants)評選為第36名

2014亞洲五十間最佳餐廳(Asian's 50 best Restaurants)評選為第23名

 

良好印象food &HOTEL

責任編輯:Jacky Yang(Taipei)

 

THE CHEF(ASIAN)

Editor-in-Chief:Jadon Lin(HK)

Full Senior Editor:Lathan Wu (HK)

Associate Senior Editor :Jacky Yang (TW)

Editor : :Gong kin Yang (TW)

Senior Reporter:Gabbana(TW)

 

※良好印象美食免責聲明※

 

【本篇文章是由記者前往實地試吃,非商業廣告稿,純新聞發佈,享受美食純粹個人觀感,為表公正不做美食評論與幫餐廳背書,本圖片是良好印象實地採訪拍攝】

 

採訪協力: Tippling Club

 

文章採訪:2015 Singapore 新加坡

 

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