32
Yet another birthday, and another molecular gastronomy experience. Last year it was at the now defunct Aurum helmed by Edward Voon, this year, we headed to The Tippling Club
Interesting set up. Patrons sit at a bar and are served the food and drinks at the counter.
There are 2 wet bars, one on the left, and one on the right. The alcohol is suspended from the frames at each wet bar using hooks.
The Left Bank
The Right Bank
The one on the left seems to be the wet bar, where drinks are shaken and misty drinks rise out of nowhere.
Not entirely clear what the bar on the right is supposed to do, but it seems that wines are served from this bar.
between the 2 bars is the main area/island for constructing the food courses and food presentation. We were seated right smack in front of this main area, and had great fun seeing the courses being created and pretty-fied, as it were, before our very eyes.
Young Einstein
Check out the action:
men at work
bubble bubble toil and trouble
Behind this area is where all the food is cooked and prepared before they are brought to the main island
There are loads of staff in the kitchen, busy at their respective stations.
fast food
The Menu
It is quite apparent that alcohol plays an important role in the tippling club experience. In other words, molecular gastronomy + mixology.
There are 3 options.
Classic - 6 courses, 11 if you include alcohol.
Gourmand - 11 courses, 21 if you include alcohol
Experience - 17 courses. 32 if you include alcohol.
Note: The Experience contains some but not all of the items in the Gourmand Menu, so it is not possible to taste everything by simply going for the Experience Menu!
Chef: Clift
No, he is not an extra from Prison Break
Mix master: Bax
To be continued…