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Chef Ryan Clift from  ‘Tippling Club’, hailed as one of Singapore’s top restaurants and Number 31 on this year’s Asia’s 50 Best Restaurant List, at the iconic al-fresco roof top restaurant Vertigo.

Chef Ryan Clift

We had a chance to attend Chef Ryan master class in Bangkok. Overall, we found ourselves applauding each crafted dish – for the explosion of colors, taste and a riot for the senses. Creative combinations of cooking techniques, flavors and textures.

Chef Ryan Clift

Special thanks to Sanpellegrino, initiated the Fine Dining Lovers Guest Chef Series to feature renowned chefs from top dining destinations around the world, bringing top-notch epicurean experiences to diners in Thailand.

Chef Ryan Clift

Crab with Nashi, Oba, Yuzu, Wild Nasturtiums: Loved the freshness of the crab combined with the fat free & juicy Nashi.

Served with Frank Land Estate Rocky Gully Sauvignon Blanc 2015, Australia: Low yields and good natural acid retention, as a result of the cool Frankland River climate, provides a wine of freshness and style. A bright and fresh coloured wine; figoa fruit notes and golden straw dustyness; slightly talky texture, with a fresh crisp fruit drive, this wine finishes with nice weight and focus. Grapes for this Sauvignon Blanc are sourced of our organically certified vineyards. A cool ferment retains freshness and fruit focus.

Chef Ryan Clift

Chef Ryan’s brand of modern gastronomy is fun, playful and fresh. It imbues the dining experience with a sense of excitement and a touch of theatre. Tippling Club is known for pairing its award-winning experimental and ultra-progressive cuisine with world-class cocktails, pushing the extremes of ingredients and textures to create an ever-evolving dining experience.

Chef Ryan Clift

Ryan’s culinary career began at the early age of 14 at a Michelin star restaurant near his hometown of Wiltshire, England, where he was immediately drawn to the high energy and atmosphere of the kitchen. After graduating from culinary school, he moved to London, where he landed a position in the restaurant at London’s Claridge’s Hotel. Throughout his 20-year career, Chef Clift has worked with some of the world’s most admired chefs, including Marco-Pierre White, Peter Gordon, Emmanuel Renaut, Shannon Bennett, and Raymond Capaldi, followed by a stint in Australia where he excelled as head chef of Vue de Monde. In early 2008, he moved to Singapore to start his own venture, determined to take modern food and cocktail pairings to a new level. It was here that Chef Clift launched Tippling Club. Within its first two years, Tippling Club was regarded as one of Singapore’s top restaurants.

toriyama-wagyu

Wagyu , Burrata, fruit tomato, sea grapes – Delicious wagyu with fresh Burrata cheese and Coccoloba grapes (a fantastic alternative to caviar!)

Served with Balnaves Cabernet Sauvignon 2010, Connawara, Australia

Balnaves has always produced a a classically elegant Coonawarra Cabernet. Blackcurrant fruit, liquorice and mineral characters are enhanced by cedary French oak. Beautifully balanced with a long, textured finish. Deep rich red in colour, the nose is intense with aromas of cassis, blueberry, mint and seaweed, combined with fine mocha-coffee French oak. The palate is structured and lean with ripe cassis fruit and a fine-tannin finish.

Chef Ryan Clift

Tippling Club knows as affordable avant-garde cuisine that’s more flexible as an everyday dining and drinking destination. As well as being placed Number 31 on this year’s Asia’s 50 Best Restaurant List, Tippling Club was ranked the 45th best bar in the world by The World’s 50 Best Bars in 2013. Miele named The Tippling Club Asia’s 12th Best Restaurant in its Asian dining guide. It was also named Restaurant of the Year and Coffex Bar of the Year at the Singapore World Gourmet Series Awards of Excellence 2013.

Chef Ryan Clift

The menu Chef Clift serves at Vertigo comprises a selection of his most popular signature dishes including an assortment of Snacks, Tom Yum Mousse, Charred and Smoked Peppers, Kohada and Nori; Crab with Nashi, Oba, Yuzu, Wild Nasturtiums; Razor Clam, Parsley, Parsley Root, Garlic; Foie-gras, Apple, Walnut & Date; John Dory, Roast Cauliflower, Masala Velouté; Wagyu, Burrata, Fruit Tomato, Sea Grapes and Textures of Milk, Parsley, Sorrel.

Wines from various renowned wine growing regions including Italy, Australia and France have been selected especially to complement each course, along with S.Pellegrino sparkling natural mineral water and Acqua Panna still natural mineral waters.

The 6-course pairing dinner takes place from 25th to 26th November, 2016 and is priced at THB 4,900++ per person and THB 7,700++ with wines pairing, S.Pellegrino sparkling and Acqua Panna still natural mineral waters.

**Prices are subject to service charge and government tax

To make a reservation, please email hostesses-bangkok@banyantree.com or contact +66 (2) 679 1200.

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