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2013-01-30
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We actually went to Tippling Club a while ago, but this is one of the restaurant that you will remember for life once you have visited. It's a molecular gastronomy concept kind of restaurant, which located up at the Dempsey Hill. The kitchen is run by Chef Ryan Clifford, and one would love the interior design of the restaurant. It's glamorous in a sense, yet with a touch of laboratory feel. First Amuse Bouche is the potato soup served in a tiny flat container. One is supposed to eat the tiny cu
First Amuse Bouche is the potato soup served in a tiny flat container. One is supposed to eat the tiny cube of vegetable jelly while sucking out the coup at the same time. The creamy soup is pleasantly smooth, and definitely a good start to the molecular gastronomy journey!
Next dish meant to be Curry Chicken Rice，but we were served with this delicate glass jar covered with foil! Pretty looking! After taking off the foil, a strong aroma of curry just burst out. The bottom layer in the jar is the curry foam, fluffy texture but rich in curry and spices flavour! And it's topped with a layer of crispy rice, which has been baked I assume. When two extreme textures come together, it's a huge surprise. I love this dish heaps! It's an effort shown by the chef who wanted to integrate the local flavour in his 'experiments'! Thumbs up!
Smoked Quail Egg is another dish that served in a pretty glass jar. When the lid is opened, one could smell a strong scent of burning, it's the 'smoked' part. The quail egg itself is slightly sour, quite appetizing!
I love how the Gazpacho is served in the test tube, reminds me so much of my chemistry lab! The clear looking soup is actually a blend of tomato and variety of vegetables. It tastes really good, light and chill. There's also a droplet of basil oil in the straw, that enhances the overall flavour of the soup! Another must-try.
Smoked Eel is served with heaps Braun crumbs,fennels, spring onion, and weirdly Wasabi ice cream! Despite the funny combination, it actually turns out delicious! Love the flavour of the eel!
Good food keeps coming out hey! We then had the Bacalau white gazpachio. The balacau is slightly salty, yet balanced well with the fresh grapes and lots of rocket salad. The plating is gorgeous too!
Gnocchi served with heirloom carrot broth probably another dish that easily catch one's attention. The colourful dish looks very appealing! The orange-coloured thingy that looks like carrot chunks are actually the gnocchi, surprisingly not very chewy in texture. Served together with avocado and the homemade carrot broth, slightly sweet, but tasty in a whole.
It's a brand new experience dining at Tippling Club. Some flavours or textures might not be easily accepted by many people, but this is about experimenting and exploring! I love the fact that you won't know how your dish will looks like or taste like, until you actually see them and get to eat them. They might sound 'normal' on the menu, but you never know! Oh yea, they also serve very good cocktails if you're up for a drink after work! 張貼
